Joanne's Pickled Mushrooms |
 |
| Course : |
Appetizers |
| From: |
HungryMonster.com |
| Serves: |
8-12 |
|
| 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! |
| |
Ingredients:
| 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:
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. |