Hot-Pepper Marinated Mushroom Salad
|Fresh raw mushrooms||1⁄4 Pound|
|Raw mushrooms||1⁄4 Pound (Use Fresh)|
|Sweet onion||1 Medium, thinly sliced|
|Salad oil||1⁄3 Cup (5.33 tbs) (May Be Half Olive Oil)|
|Tarragon wine vinegar||1⁄4 Cup (4 tbs)|
|Liquid hot pepper seasoning||2 Drop|
|Minced parsley||2 Teaspoon (Fresh Or Freeze Dried)|
|Iceberg lettuce head||1 Medium|
|Tomato||1 Large, peeled|
Rinse mushrooms, pat dry, and slice lengthwise through the stems.
Combine the mushrooms and the thinly sliced onions in the salad bowl.
Over this pour the salad oil, wine vinegar, hot-pepper seasoning, salt, and parsley; mix gently.
Cover the bowl and let stand at room temperature for at least 4 hours.
Meanwhile wash the lettuce, drain well, wrap in a damp towel, and put into the refrigerator until well chilled and crisp.