Pickled Mushrooms
	Yield: 2 Cups   1\3 Cup Red Wine Vinger 1\3 Cup Salad Oil 1 Small Onion,Thinly Sliced (And Sperated Into Rings) 1 Tsp Salt  2 Tsp Dried Parsley Flakes 1 Tsp Prepared Mustard 1 Tbsp Brown Sugar   In A Small Saucepan Combime All Ingredients. Bring To A Boil. Add 2 6oz Cans Mushroom Crowns, Drained; Simmer 5 To 6 Minutes. Chill In A Covered Bowl Several Hours, Stirring Occasionally. Drain.