Chuck, husband of Jane (of the famous Brunch Eggs), gave us this recipe years ago. It is still my favorite way to do marinated mushrooms. Read the note at the bottom - Marigold Mint (tagetes lucida) is a great South Texas substitute for tarragon - the flavors are strikingly similar.

CHUCK'S MARINATED MUSHROOMS WITH TARRAGON

1 1/2 lbs. 1" Mushrooms

1/3 C. Salad Oil

1 Medium Size Onion, sliced thin

2/3 C. Red Wine Vinegar

2 Tsp. Brown Sugar

2 Tsp. Fresh (or 3/4 Tsp. Dried) Tarragon*

1 Tsp. Dried Mustard

1/2 Tsp. Salt

Rinse, drain, and trim mushrooms. In a 4-5 qt. saucepan over medium heat, cook mushrooms with 2 Tbsp. of oil until lightly browned (5 min.). Add onions and cook about three minutes more--remove from pan and set aside. To pan, add remaining oil and other ingredients. Heat through, pour over mushrooms and onions. Let stand until cool and refrigerate at least four hours or overnight.

*(I use fresh Mexican Marigold Mint and double the quantity--LB)