1. Preheat oven to 475°. Butter a small heatproof platter or glass pie dish. 2. Drain mushrooms, discarding juices. Place mushrooms in center of platter. Arrange overlapping slices of cheese in concentric circles on top. 3. Bake 4 to 5 minutes, or until ..

Combine vinegar, salad oil, garlic, sugar, 1 1/2 teaspoons salt, dash pepper, water, and hot pepper sauce. Slice onion and separate into rings; add to marinade along with mushrooms. Cover; refrigerate 8 hours or overnight, stirring several times. Drain before ..

Shake dressing mix, vinegar and water in tightly covered large jar. Add salad oil, sugar, garlic and red pepper sauce; cover and shake to mix. Add onion rings and mushrooms. Cover; refrigerate at least 8

Place seasonings and liquids in saucepan; add the washed and dried mushrooms. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from stove and let cool in saucepan. Pour into sterilized jars and process in boiling water bath for 15

Mix pickling spice with vinegar. Add salt and sugar, bring to boil, and strain over mushrooms. Cool. Add oil and garlic. Keep in refrigerator. Shake jar well 2 or 3 times a day. Add more salt, if necessary, after 24 hours. Do not use for 2 or 3 days. These ..

In saucepan combine onion, wine, vinegar, salad oil, parsley, garlic, bay leaf, salt, thyme, and pepper; bring to boiling. Add fresh or canned mushrooms and return to boiling. Simmer, uncovered, for 10 minutes. Cool. Transfer to covered container; chill at ..

Wash mushrooms and cut stems even with the caps. Reserve stems for soup. Cover mushroom caps with boiling, salted water. Simmer 5 minutes and drain. Mix remaining ingredients and bring to a boil. Add mushroom caps and simmer a few minutes. Cool and ..

Thoroughly wash the mushrooms; trim stems. In 3-quart saucepan combine onion rings, red wine vinegar, water, brown sugar, pickling salt, and the tarragon; bring the mixture to boiling. Add the mushrooms; simmer, uncovered, 5 minutes. Lift the mushrooms and ..

MAKING 1. Keep aside the drained broth of canned mushrooms. 2. Quarter the mushrooms and keep aside. 3. Take a small saucepan, add ½ cup of reserved broth, sugar, mixed pickling spices and vinegar and allow the mixture to come to boil. 4. Top quartered ..

In a pan, place mushrooms and 1 quart water. Bring to a boil; then reduce heat and simmer, uncovered, for about 15 minutes or until fork tender. Drain, reserving liquid. Place mushrooms and onions in layers in a 1-quart jar or container. In a pan, combine ..

GETTING READY 1) Cut mushrooms that are larger than 1 inch into four pieces, keeping smaller ones as such. MAKING 2) In a shallow preserving pan, arrange one layer of mushrooms and then a liberal sprinkling of salt. 3) Repeat the layers till the mushrooms ..

Add salt to water. Wash mushrooms in this and drain. Combine all remaining ingredients and bring to a boil. Add mushrooms; boil up once. Lower heat and simmer mushrooms, covered, for 10 minutes, or until just tender. Cool and chill for at least 2 hours in own ..

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Wash and sterilize 4 (1-pint) jars and closures, stand on a baking sheet, and keep hot in a 250° F. oven until needed. Simmer mushrooms in brine, covered, 5 minutes, then drain. Into each hot jar place 1 clove garlic, 1 bay leaf, 1/4 teaspoon each cloves and ..

GETTING READY 1) Preheat a browning dish for 8 minutes on HIGH. 2) Take a large jar with a tight lid and sterilize it. MAKING 2) Into the preheated dish, add 2 tablespoons olive oil, sesame oil, mushrooms, garlic. Toss well. 3) Microwave the dish uncovered ..

1. In a large stainless steel or enameled saucepan, combine the mushrooms, water, and salt. Bring to a boil over moderately high heat and simmer for 5 minutes. Rinse several times, then drain well. In the same saucepan, bring the vinegar and oil to a boil. ..

GETTING READY 1. In a large bowl, take 3 cups cold water and add 1//2 tablespoon salt; wash mushrooms in this an drain. MAKING 2. In a large saucepan, combine rest of the ingredients and 1/4 teaspoon salt. 3. Add the washed mushrooms and bring it to boil. 4. ..

MAKING 1 Clean the mushrooms thoroughly. 2 Cut the stems along with the cap. 3 Leave the button mushrooms whole. 4 Slice the larger mushrooms in halves or quarters. 5 In a pan, boil water along with salt. 6 Add in the mushrooms. 7 Simmer for 5 ..

MAKING 1. In a 2 quart casserole, mix all the ingredients together. 2. Cover and microwave on high for 5 to 7 minutes or until vegetables become tender and crisp. Stir it once halfway through cooking. 3. Refrigerate for 6 to 8 hours. Drain excess ..

MAKING 1) Wash the mushrooms first under warm water, then cold water. 2) Add the mushrooms into a saucepan along with up1/2 cider and half cup of water. 3) Sprinkle in salt. Allow the mixture to boil for 15 minutes. 4) Drain the mushrooms. Transfer the ..