Joanne's Pickled Mushrooms |
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| Course : |
Appetizers |
| From: |
HungryMonster.com |
| Serves: |
8-12 |
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| A simple recipe for an hor d'ouvre, and later good in salads, that is, if there are any left! Even lukewarm mushroom likers are impressed! |
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Ingredients:
Amount Measure Ingredient -- Preparation Method
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1 pound mushroom caps
1 medium sweet onion, sliced thin
2 cloves garlic, minced
2/3 cup tarragon vinegar
1/2 cup canola oil (do not use olive oil)
1 Tablespoon salt
3 Tablespoon sugar
3 Tablespoon water
several drops Tabasco (or more if you like) |
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Preparation:
Put the oil, vinegar, salt, sugar, water, and Tabasco in a glass shallow bowl (or cakepan). Add the mushrooms and onions. Stir well and spoon over mushroom caps well. Cover with plastic wrap and refrigerate 8 hours or more. Serve both mushrooms and onions in a bowl.
Later the marinade can be used on greens. These keep well and are excellent in salads. For family members the stems can be trimmed and used with the mushroom caps. |
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Nutritional Information:
Minimal calories. |