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Pickled Mushrooms

Chef.at.Home's picture
Ingredients
  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
  Bay leaf 1
  Salt 1 Teaspoon
  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)
Directions

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.
Cool.
Transfer to covered container; chill at least 24 hours before serving.
Store in refrigerator up to 2 weeks.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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