- 1 lb of fresh whole mushrooms
- 1 small onion, thinly sliced and separated into rings
- 1 cup of Olive Oil Divine's Sevillano Extra Virgin Olive Oil
- 1/4 cup of lemon juice
- 1/4 cup of Olive Oil Divine's Red Apple Dark Balsamic Vinegar
- 1 tsp of Olive Oil Divine's Himalayan Pink Salt
- 1 tsp of fennel seed
- 1 tsp of dried basil leaves
- 1/2 tsp of Olive Oil Divine's Roasted Garlic Pepper (Salt Free)
Combine mushrooms and onion in a medium mixing bowl. Set aside.
For marinade, blend all marinade ingredients in a small mixing bowl. Pour over mushrooms and onions. Cover and refrigerate for 1 or 2 days, stirring occasionally. Remove mushrooms and onions with a slotted spoon before serving.