Ingredients
| 2/3 cup | tarragon vinegar | | 1/2 cup | vegetable oil | | 2 tbsp. | water | | 1 tbsp. | sugar | | 1-1/2 tsp. | salt | | 1 clove | garlic, minced | | 1 dash | hot pepper sauce | | 1 lb. | fresh mushrooms | | 1 | md. onion, thinly sliced into rings | | 1 | red pepper, finely diced |
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Instructions
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.
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