1 lb. mushrooms, washed
2/3 c. tarragon vinegar
1/2 c. salad oil
1/8 tsp. garlic powder
1 tbsp. sugar
2 tbsp. water
1 1/2 tsp. salt
Pinch of pepper
1 med. onion, sliced

Slice onion, separate into rings. Combine vinegar, oil and dry ingredients and pour sauce over mushrooms. Refrigerate and stir hourly; mushrooms may darken and shrink. Will keep 2 weeks in covered container.