Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
Scoop out the mushrooms with a slotted spoon
Plunge the mushrooms into a bowl of ice water.
In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
the raw onion, garlic, and Italian seasoning
When the mushrooms are cooled add to your Mason jar
Fill jar and gently shake with all the ingredients.
Put on the lid and shake gently to incorporate all the seasoning
Can eat after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered. If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.