1 lb small mushrooms
2 tablespoons soy sauce
3 tablespoons rice wine (or white) vinegar
1 tablespoon sugar
1/2 cup dry sherry
2 tablespoons onions, minced
2 cloves fresh garlic, minced
1 scant tablespoon salt
1/2 teaspoon fresh ginger, finely minced

Remove stems from mushrooms. Combine soy sauce, wine, sugar, sherry, onion, garlic, salt and ginger in a saucepan. Bring to a boil and remove from heat. Pour over mushrooms in a heatproof glass or stainless steel bowl, or in a canning jar.

Refrigerate for two days, turning mushrooms to coat with the marinade twice daily. Can be kept in refrigerator up to one week before serving.

Submitted by: CM