Joanne's Pickled Mushrooms

Course : Appetizers
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!


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
3 drops several drops Tabasco (or more if you like)

Preparation / Directions:

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.


Nutritional Information:

Minimal calories.

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