Pickled Mushrooms Recipe
Pickled Mushrooms Recipe photo by Taste of Home

Pickled Mushrooms Recipe

Publisher Photo
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
TOTAL TIME: Prep: 5 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 16 servings

Ingredients

  • 2/3 cup tarragon vinegar
  • 1/2 cup canola 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

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.

Directions

  1. 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.
Originally published as Pickled Mushrooms in Taste of Home August/September 1995, p39

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.

Reviews for Pickled Mushrooms

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MY REVIEW
Reviewed Sep. 20, 2011

"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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