Rinse 1/2 pound mushrooms quickly; drain well. Slice and put in following marinate: combine 2/3 cup tarragon vinegar, 1/2 cup vegetable oil, 1 medium clove garlic, chopped, 1 tablespoon sugar, 1 1/2 teaspoons salt, 1/8 teaspoon ground black pepper, 1 drop Tabasco, 2 teaspoons finely chopped parsley and pinch of crushed red peppers.

Allow mushrooms to marinate at least 8 hours, covered, in refrigerator. Stir once in a while. Makes 2 cups.