Pickled Mushrooms Recipe
- 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
- 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.
1/4 cup: 74 calories, 7g fat (1g saturated fat), 0mg cholesterol, 223mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein
Reviews for Pickled Mushrooms
"I recall preparing these mushrooms (it was quite sometime back when I'd seen them featured in Taste of Home! I found them to be very tasty! I'd used 10-oz. TO 1 lb. of fresh mushrooms and instead of tarragon vinegar, I've used either cider vinegar OR wine vinegar!At that time, I'd used just a dash of red pepper flakes since I'd had those on hand when I made these mushrooms! Thank you for sharing this recipe! delowenstein"
"Delicious, remindes me of my grandpa's mushrooms."
"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!"