"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PICKLED MUSHROOMS Recipe

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This recipe for PICKLED MUSHROOMS, by , is from The Bohannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Bohannon
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-2 garlic cloves, minced
1 c. salad oil
1/2 c. lemon juice
1 small onion, chopped
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
3 bay leaves
2-4 cans button mushrooms (4 oz.)

Directions:
Directions:
Mix all ingredients except mushrooms in a covered jar. Drain mushrooms and add to sauce, being sure all are covered. Let stand in the refrigerator 24 hours. Give jar an occasional shake to keep mixed. Remove mushrooms with slotted spoon. Provide toothpicks for easy eating. Marinade may be saved for several weeks and used again.

 

 

 

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