2 T. Brown sugar

1/4 C. Sliced green onion

1 tsp. Hot red pepper flakes

1/2 tsp. Salt

1/2 tsp. Oregano leaves

1/2 C. White wine vinegar

2 Cloves garlic, minced

1/4 C. Diced red pepper

1 lb. Small fresh mushrooms, trim

1/4 tsp. Ground black pepper

 

Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 C. microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transfer to covered jar or container. Refrigerate up to 1 week.