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Pickled Mushrooms Recipe | |
Appetizer | |
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Ingredients:
3/4 cup vegetable oil1/2 cup distilled white vinegar 1 tsp. salt 1 tsp. granulated sugar 1/2 tsp. dried tarragon leaves 1/2 tsp. dried rosemary leaves 6 whole peppercorns 2 cloves garlic, minced 1 1/2 lbs. small fresh mushrooms, rinsed, stems trimmed
Directions:
In a 3-quart saucepan, combine all ingredients except mushrooms. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add mushrooms and simmer, uncovered, for 3 minutes, stirring occasionally. Place mixture in nonmetallic container. Cover and chill overnight, stirring occasionally.Makes about 3 cups.
Pickled mushrooms can be stored in refrigerator 3 to 4 weeks.
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