1 lb. sm. fresh mushrooms (about 36)
1/4 c. onion, finely minced
1/4 c. wine or rice wine vinegar
3 tbsp. dry sherry or Jake
2 tbsp. imported soy sauce
2 tbsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper

Rinse, pat dry and trim stem ends of mushrooms. Place in medium bowl. In small saucepan, combine onion, vinegar, sherry, soy sauce, sugar, salt and pepper. Bring to a boil; pour over mushrooms. Stir well; let cool, stirring occasionally. Cover and refrigerate about 24 hours. Serve as hors d'ouvres or piled in lettuce cups as a first course.