Jenny's blog: "good stuff to eat"

1 lb small mushrooms 2 tablespoons soy sauce 3 tablespoons rice wine (or white) vinegar 1 tablespoon sugar 1/2 cup dry sherry 2 tablespoons onions, minced 2 cloves fresh garlic, minced 1 scant tablespoon salt 1/2 teaspoon fresh ginger, finely minced Remove stems from mushrooms. Combine soy sauce, wine, sugar, sherry, onion, garlic, salt and ginger in a saucepan. Bring to a boil and remove from heat. Pour over mushrooms in a heatproof glass or stainless steel bowl, or in a canning jar. Refrigerate for two days, turning mushrooms to coat with the marinade twice daily. Can be kept in refrigerator up to one week before serving.