|Fresh mushrooms||1⁄2 Pound|
|Boiling water||2 Cup (32 tbs)|
|Wine vinegar||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Onion||1 Small, sliced|
|Celery seed||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
1 Clean the mushrooms thoroughly.
2 Cut the stems along with the cap.
3 Leave the button mushrooms whole.
4 Slice the larger mushrooms in halves or quarters.
5 In a pan, boil water along with salt.
6 Add in the mushrooms.
7 Simmer for 5 minutes.
8 Drain well.
9 In a small saucepan, add vinegars, onion, and seasonings.
10 Bring the mixture to a boil and cook for about 10 minutes.
11 Pour in oil.
12 Remove from the heat and let cool.
13 In a medium size bowl, add mushrooms and marinade.
14 Mix well.
15 Cover tightly and place in the refrigerator for at least 1 day before using.
16 Drain well and serve.