|Onion||1 Small, thinly sliced and separated into rings|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Freshly ground pepper||1 Dash|
|Whole mushrooms/Two 8-ounce cans whole mushrooms, drained||10 Ounce, drained (Small Fresh Pieces, 4 Cups)|
In saucepan combine onion, wine, vinegar, salad oil, pars ley, garlic, bay leaf, salt, thyme, and pepper; bring to boiling.
Add fresh or canned mushrooms and return to boiling.
Simmer, uncovered, for 10 minutes.
Transfer to covered container; chill at least 24 hours before serving.
Store in refrigerator up to 2 weeks.
Serving size: Complete recipe
Calories 874 Calories from Fat 671
% Daily Value*
Total Fat 76 g117%
Saturated Fat 3.7 g18.6%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 1985.9 mg82.7%
Total Carbohydrates 28 g9.3%
Dietary Fiber 6.8 g27.2%
Sugars 11 g
Protein 12 g23.1%
Vitamin A 52.8% Vitamin C 96%
Calcium 13.1% Iron 34.7%
*Based on a 2000 Calorie diet