1 lb. fresh mushrooms
1/4 c. olive oil
1/2 c. wine vinegar
1/2 onion, finely chopped
1 clove garlic

If mushrooms are very small, leave on stems; if large, remove stems and save for some other dish. Cook mushrooms in boiling salted water for 10 minutes; drain well. Make a French dressing with the remaining ingredients and marinate mushrooms for at least 12 hours. Serve on picks.