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As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 74 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 223 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Pickled Mushrooms in Taste of Home August/September 1995, p39
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Reviewed on Sep. 20, 2011 by carolanne1210
I've made these for years, only using wine vinegar because I don't like tarragon. They are always the first thing to disappear at a party!
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