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Pickled Mushrooms

Tummy.Tucker's picture
Ingredients
  Small fresh mushrooms 1⁄2 Pound (Approximately 3 Cups)
  Boiling water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Cider vinegar 2⁄3 Cup (10.67 tbs)
  Pepper 1⁄3 Teaspoon
  Onion slice 1
  Parsley sprigs 1
  Bay leaf 1
Directions

Wash mushrooms and cut stems even with the caps.
Reserve stems for soup.
Cover mushroom caps with boiling, salted water.
Simmer 5 minutes and drain.
Mix remaining ingredients and bring to a boil.
Add mushroom caps and simmer a few minutes.
Cool and refrigerate at least one day before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Mushroom
Interest: 
Healthy

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