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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pickled Mushrooms Recipe

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This recipe for Pickled Mushrooms is from My Favorite Recipes by Rosie Whitford, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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