Preparation:
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to hold it down. Pour vinegar mixture over
mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10
to 15 minutes or until mushrooms are just tender. Remove from heat and let
mushrooms cool in the vinegar. Drain and refrigerate until ready to serve. | 