Spanish Mushrooms

Makes approximately 5 lbs of mushrooms

60oz of fresh mushrooms (I've used both button and Cremini)
1/4 cup olive oil
2/3 cups each red wine vinegar, cider vinegar, balsamic vinegar
1/3 cup lemon juice
6 cloves garlic, sliced
3 Tbsp dried basil, or a handful of fresh basil
salt water Boil the mushrooms for about 10 minutes in salt water, drain and put in storage container. Mix all other ingredients, pour over mushrooms. Cover and store in cool place overnight.