Pickled Mushrooms

- 2 pounds fresh button mushrooms
- 1 cup cider vinegar
- ½ cup salad oil
- 1 clove garlic, halved
- ½ teaspoon salt
- ½ teaspoon white or black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ tablespoon chervil
- 1 bay leaf
- Parsley, chopped

Wash mushrooms thoroughly. Blanch mushrooms by dropping into boiling water for 10-15 seconds. Remove immediately and rinse under cool water. Drain. Combine all ingredients and place in a jar. Allow to marinate for at least one week before serving.