Tangy Marinated Mushrooms Recipe

Tangy Marinated Mushrooms Recipe photo by Taste of Home

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Pennsylvania is known for its mushrooms. In the region where I live, mushrooms are used prominently in many recipes.

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Tangy Marinated Mushrooms Recipe

Prep: 10 min. + chilling

Yield: 10 Servings

10 10

Ingredients

1/2 cup red wine vinegar
1/2 cup water
2 bay leaves
2 tablespoons sugar
1-1/2 teaspoons salt
1 garlic clove, minced
1 pound fresh mushrooms, quartered

Directions

In a saucepan over medium heat, combine the vinegar, water, bay leaves, sugar, salt and garlic. Add mushrooms. Bring to a boil; boil for 2 minutes. Cool slightly. Transfer to a bowl; cover and refrigerate for 8 hours or overnight. Discard bay leaves before serving. Yield: about 2-1/2 cups.

Nutritional Analysis: 1/4 cup equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 356 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Pickled Mushrooms in Country June/July 2000, p51