"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pickled Mushrooms Recipe

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This recipe for Pickled Mushrooms, by , is from My Favorite Recipes by Rosie Whitford, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Enjoyed at the salad bar at the Scotch and Sirloin, and I found this recipe.
Added: Monday, April 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. Fresh Mushrooms, rinsed.
1 med.Bermuda or Spanish onion, sliced into rings.
2/3 C. white vinegar
1/2 C. salad oil
1/8 tsp. garlic powder
1 Tbsp. of sugar
1-1/2 tsp. salt
Dash freshly ground pepper
Dash hot pepper sauce
Pinch parsley flakes
Pinch sweet basil

Directions:
Directions:
Mushrooms can be sliced, if desired.
Combine all ingredients. Boil 3 minutes. Chill.
I discarded the onions when I served the mushrooms. This recipe can be doubled.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
I served the mushrooms only in little cups made from a head of lettuce. To explain, I carefully took apart a small head of lettuce and the shape of the whole leaf of lettuce made a bowl which I served the mushrooms in.

 

 

 

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