1 lb fresh mushrooms
3/4 cup rice vinegar
1/4 cup water
1/4 cup olive oil
2 cloves garlic, mashed
2 dried Japones red peppers
1 sprig of thyme or 1/2 teaspoon dried thyme
5 or 6 cracked peppercorns
1 teaspoon soy sauce
1 Tablespoon minced parsley

Clean mushrooms well. In a saucepan, heat vinegar, garlic, water, olive oil, peppers, thyme and soy sauce until it simmers for a couple of minutes. Cool the marinade for two minutes and pour over the mushrooms in a bowl. Stir every once in a while until they are cool. Make at least two hours before serving. To serve, lift out of the marinade and arrange on a dish. Sprinkle with minced parsley.