36 sm. mushroom caps or 16 lg. mushrooms, cut into halves
1/4 c. vinegar
3 tbsp. dry sherry (optional)
2 tbsp. soy sauce
1 tsp. salt
1/2 sm. onion, sliced and separated into rings

Place mushrooms in 1 quart standard jar. Heat remaining ingredients to boiling; pour into jar. Cover and refrigerate at least 24 hours. Drain; serve mushrooms and onions in salad or as a relish.

4 servings/40 calories each without sherry; 55 calories each with sherry. (Each serving: 1/2 cup.)