1 pound whole fresh mushrooms, cleaned and trimmed
3/4 cup regular pasta sauce
1 Tables. red wine vinegar
Fill a 3 quart saucepan half full with water. Bring to a boil over high heat. Add mushrooms and simmer for 2 minutes. Drain. In a bowl, combine mushrooms, sauce and red wine vinegar. Cover, refrigerate at least 2 hours. Stir before serving. Add parsley to top and serve with toothpicks.