Pickled Mushrooms for a Crowd
TOTAL TIME: Prep: 15 min. Cook: 15 min. + chilling
YIELD: about 7-1/2 dozen (6 cups mixture).
Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota
Ingredients
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3 pounds medium fresh mushrooms
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8 cups water
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2 cups sugar
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2 cups white vinegar
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2 cups dry red wine
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3 tablespoons bitters
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1 teaspoon onion powder
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1 teaspoon garlic salt
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1 teaspoon beef bouillon granules
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1 bay leaf
Directions
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1.
In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan.
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2.
In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly.
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3.
Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate at least 2 days. Just before serving, discard bay leaf.
Nutrition Facts
1 pickled mushroom: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.
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