1 (.63 oz.) pkg. Italian salad dressing
1/3 c. tarragon vinegar
2 tbsp. water
2/3 c. salad oil
1 tbsp. sugar
4 cloves garlic, crushed
6 drops red pepper sauce
1 med. onion, sliced & separated into rings
2 (4 oz.) cans button mushrooms, drained

In tightly covered jar, shake dressing mix, vinegar and water. Add salad oil, sugar, garlic and red pepper sauce. Shake to mix. Stir in onion rings and mushrooms; cover and refrigerate at least 8 hours. Serve mushrooms and onions with slotted spoon. Makes 2 cups.