Add water and 1 cup of the apple cider vinegar to a large pot. Add the cleaned mushrooms, slicing the larger mushrooms in half if desired. Boil for 5 minutes and drain well.

Use a clean towel to squeeze the excess moisture from the mushrooms.

Place the mushrooms in a gallon-sized freezer bag or a large glass jar. Set aside.

In a separate bowl, mix the remaining 1/2 cup apple cider vinegar, olive oil, garlic, onion, salt, parsley, oregano, Italian seasonings, sweetener and red pepper.

Pour the marinade over the dried mushrooms, making sure to coat each one. Place the mushrooms in a refrigerator and let marinate at least 12 to 24 hours before serving.