Joanne's Pickled Mushrooms
|Course : Appetizers
|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!|
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.