1 pound fresh whole mushrooms
1 small onion, thinly sliced and separated into rings
1 cup CRISCO Oil
1/4 cup lemon juice
1/4 cup cider vinegar
1 teaspoon salt
1 teaspoon fennel seed
1 teaspoon dried basil leaves
1/2 teaspoon instant minced garlic
1/4 teaspoon pepper
Combine mushrooms and onion in medium mixing bowl. Set aside.
For marinade, blend all marinade ingredients in small mixing bowl. Pour over mushrooms and onions. Cover. Refrigerate 1 or 2 days, stirring occasionally. Remove mushrooms and onions with slotted spoon before serving.