|Fresh mushrooms||3⁄4 Pound|
|Olive oil||6 Tablespoon|
|White vinegar||3 Tablespoon|
|Oregano leaves||1 Teaspoon|
|Chopped pimento||2 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm)|
Trim stems from mushrooms.
Cover with boiling water; let stand for 1 minute.
Immerse in ice water until completely chilled; drain thoroughly.
Combine oil, vinegar, oregano, salt, sugar and pepper in small bowl; mix well.
Stir in onion, pimento and garlic.
Place alternate layers of mushrooms and vinegar mixture into 1 quart jar, cover.
Serve as appetizer or side dish.
Mushrooms keep for several weeks in refrigerator.
Two 6 or 8-ounce cans whole mushrooms, drained, may be substituted for fresh mushrooms.
Serving size: Complete recipe
Calories 892 Calories from Fat 807
% Daily Value*
Total Fat 91 g140.5%
Saturated Fat 12.6 g62.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1974.1 mg82.3%
Total Carbohydrates 16 g5.4%
Dietary Fiber 4.1 g16.5%
Sugars 9 g
Protein 11 g22.2%
Vitamin A 17.5% Vitamin C 56.4%
Calcium 2% Iron 15.6%
*Based on a 2000 Calorie diet