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Pickled Mushrooms
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2/3 cup tarragon vinegar
1/2 cup vegetable oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper
In a large serving bowl, combine the first seven ingredients. Add mushrooms and
onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with
red pepper before serving.
Yield: 4 cups.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |