Pickled mushrooms can be stored in refrigerator 3 to 4 weeks.
- 3/4 cup vegetable oil
- 1/2 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
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.
Print this recipe
Source: Best Recipes
Submitted By: Linda Wilson