Pickled Mushrooms
TOTAL TIME: Prep: 5 min. + chilling
YIELD: 4 cups.
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
Ingredients
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2/3 cup tarragon vinegar
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1/2 cup canola oil
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2 tablespoons water
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1 tablespoon sugar
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1-1/2 teaspoons salt
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1 garlic clove, minced
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Dash hot pepper sauce
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1 pound fresh mushrooms
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1 medium onion, thinly sliced and separatd into rings
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Finely diced sweet red pepper
Directions
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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.
Nutrition Facts
1/4 cup: 74 calories, 7g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.
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