2/3 c Tarragon vinegar
1/2 c Vegetable oil
2 T Water
1 T Sugar
1 1/2 t Salt
1 Garlic clove, minced
1 ds Hot pepper sauce
1 lb Fresh mushrooms
1 md Onion, thinly sliced rings
Finely diced sweet red
Pepper
In a glass bowl, combine the first seven ingredients. Add mushrooms and
onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle
with red pepper before serving. Yield: 4 cups
Typed by Dottie Theriault from "Taste of Home" Sept 1995
