Marinated Mushrooms

Ingredients

2/3 cups tarragon vinegar (or 2/3 cup white wine vinegar and 1 tbsp of dried tarragon)
1/2 cup olive oil
1 1/2 Tsp salt
2 Tbsp water
dashTabasco or other hot sauce
1 Large clove garlic (grated or minced)
1 1/2 - 2 Cups button mushrooms (if not available, then substitute with larger mushroom that have been quartered)
freshly ground pepper
1 Tbsp white sugar
1 Small onion (thinly sliced)


Brush the mushrooms with a mushroom brush or a dry paper towel. Trim the stems. Separate the onion into rings.

In a mixing bowl, combine the tarragon vinegar, oil, sugar, salt, water, hot sauce, garlic and pepper. Stir until well mixed. Add onion and mushrooms to vinegar mixture and stir to mix well.

Place the mixture in a large glass jar with a screw top lid (like a large mason jar). Refrigerate for at least 8 hours, turning the jar occasionally. If you do not have a large jar, then cover the bowl and stir occasionally.

Lift the mushrooms out and drain them before serving. Retain the liquid to store any unused mushrooms. They will keep refrigerated for a couple of days. Serve with cocktail toothpicks.