2 lbs white button mushrooms(quartered or halved if big)
1 red,orange,yellow bell pepper chopped (I sliced mine,I used mini sweet peppers)
1/3 cup vinegar
2 tbsp lemon juice or vinegar
4-5 garlic cloves chopped
1/2 cup oil
1 teaspoon dry parsley
2 tbsp.fresh chopped dill
1 teaspoon black peppercorns
1 bay leaf
Combine oil,vinegar,sugar,salt,parsley and dill.Set aside.
Bring large pot with water to a boil.
Reduce heat and throw in the mushrooms,lemon juice/vinegar,pepper corns and bay leaf.
Cook on low for 10 min.
When done cooking,take mushrooms from the pot.
Discard bay leaf and peppercorns.
Add bell peppers and add marinade.
Mix and cover with plastic wrap and place it in the fridge for at least 12 hours.