Marinated Mushrooms with Worcestershire Sauce

• 3 pounds small mushrooms
• 1 cup grape seed oil
• 1/2 cup red wine vinegar
• Salt and pepper to taste
• 1 tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 2 medium onions, thinly sliced

1. Wash and stem mushrooms.
2. Set aside stems for other use.
3. Combine other ingredients thoroughly and pour over mushrooms.
4. Refrigerate and marinate for two days.

mushrooms, grape seed oil, red wine vinegar, salt, sugar, worcestershire sauce, onions

Taken from cooking.nytimes.com/recipes/6406 (may not work)