1/2 lb. fresh mushrooms
1/2 c. salad oil
1/4 c. wine vinegar
1/4 c. finely chopped parsley
1 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 c. sliced tomatoes
1 c. thinly sliced onion

Rinse, pat dry and slice fresh mushrooms. Place in serving bowl. Combine oil, vinegar, parsley, salt, sugar, garlic powder and black pepper. Mix well. Pour over mushrooms, toss well to coat. Add tomatoes and onions; toss lightly. Cover and refrigerate for about 1 hour before serving. Makes 6 servings. (You can substitute bottled Italian dressing for the oil-and-vinegar version given.)