About 20 ounces (drained weight) whole canned or bottled mushrooms, drained
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon sweet basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried minced garlic
1 tablespoon diced pimiento

Combine all ingredients in a large zippered bag. Toss to coat mushrooms. Marinate in the refrigerator for at least 1 hour. Preheat a skillet over high heat. Add the contents of the bag and heat, stirring, over high heat until mushrooms are heated through. Serves 4 to 6 as a side dish, more as an appetizer.