|Water||4 Cup (64 tbs)|
|White wine vinegar||6 Tablespoon|
|Small mushrooms||2 Pound|
|Shallots||5 Small , cut in half lengthwise|
|Garlic cloves||2 Large , cut in half lengthwise|
|Tarragon sprigs/1/2 teaspoon dry tarragon||4|
|Olive oil/Salad oil||1/2 Cup (8 tbs)|
In a 4- to 5-quart pan, bring water and 2 tablespoons of the vinegar to a rolling boil over high heat.
Add mushrooms, cover, return to a boil, and boil for 5 minutes.
Remove from heat and let cool, then cover and refrigerate in cooking liquid until next day.
Drain mushrooms and pack into a 1-quart glass jar.
Poke shallots, garlic, tarragon, and bay leaf down among mushrooms.
Stir together remaining 1/4 cup vinegar, oil, and salt, if desired; pour over mushrooms.
Cover and let stand at room temperature until next day, then serve.
Or refrigerate, covered, for up to 3 weeks; if oil thickens, bring to room temperature before serving.
Serving size Complete recipe
Calories 1287Calories from Fat 985
% Daily Value*
Total Fat 112 g172.3%
Saturated Fat 15 g75%
Trans Fat 0 g
Sodium 558 mg23.25%
Total Carbohydrates 56 g18.7%
Dietary Fiber 9 g36%
Sugars 15 g
Protein 33 g66%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet