Total TimePrep: 5 min. + chilling
- 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
- 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 Facts1/4 cup: 74 calories, 7g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.
Mar 4, 2017
EXACTLY what I was looking for!!! I've had the same recipe since the 1960s,only it used canned broiled mushrooms caps!!I have NOT seen them for decades!! Thank you Sandra*****Now, if only I can find the recipe for Pickled Garlic that I found at The Garlic Store at the Mall of America, I will be at 100% of my wants...
Apr 1, 2015
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
Feb 12, 2015
Delicious, remindes me of my grandpa's mushrooms.
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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