Tangy Marinated Mushrooms Recipe

Tangy Marinated Mushrooms Recipe
Tangy Marinated Mushrooms Recipe photo by Taste of Home
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Tangy Marinated Mushrooms Recipe

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Pennsylvania is known for its mushrooms. In the region where I live, mushrooms are used prominently in many recipes.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

1/4 cup: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 356mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
Originally published as Pickled Mushrooms in Country June/July 2000, p51

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