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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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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 143 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0.18 g0.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3940.2 mg164.2%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5 g19.8%

Sugars 10.3 g

Protein 9 g17.4%

Vitamin A 3.3% Vitamin C 28.2%

Calcium 7.6% Iron 12.7%

*Based on a 2000 Calorie diet

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Pickled Mushrooms Recipe