|White vinegar||1⁄2 Cup (8 tbs)|
|Tarragon leaf||1⁄4 Teaspoon, crushed|
|Canned whole mushrooms||8 Ounce, drained (2 Cans, 3 Or 4 Ounces)|
1. In a small bowl combine vinegar, sugar and tarragon and stir such that the sugar dissolves.
2. Drain the mushrooms, save the liquid to add to soup or gravy and stir mushrooms into vinegar mixture.
3. Let it chill several hours to season.
4. To serve take a small serving bowl, spoon the mixture and garnish with onion rings and a sprig of fresh tarragon, if you wish.