Mushroom Appetizer Recipe
Ingredients
| Fresh mushrooms | 3⁄4 Pound | |
| Olive oil | 6 Tablespoon | |
| White vinegar | 3 Tablespoon | |
| Oregano leaves | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Diced pimento | 2 Tablespoon | |
| Garlic | 1⁄2 Clove (2.5 gm) |
Nutrition Facts
Serving size: Complete recipe
Calories 907 Calories from Fat 806
% Daily Value*
Total Fat 91 g140.4%
Saturated Fat 12.6 g63%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2038.9 mg85%
Total Carbohydrates 19 g6.5%
Dietary Fiber 4.4 g17.6%
Sugars 10.6 g
Protein 11 g22.8%
Vitamin A 0% Vitamin C 18.1%
Calcium 2.6% Iron 13%
*Based on a 2000 Calorie diet
Directions
Cover with boiling wa- ter; let stand for 1 minute.
Drain.
Immerse in ice water until completely chilled; drain thoroughly.
Combine oil, vinegar, oregano, salt, sugar and pepper in small bowl; mix well.
Stir in onion, pimento and garlic.
Place alternate layers of mushrooms and vine- gar mixture into 1 quart jar, cover.
Chill thoroughly.
Serve as appetizer or side dish.
Mushrooms keep for several weeks in refrigerator.
Two 6 or 8-ounce cans whole mushrooms, drained, may be substituted for fresh mushrooms."
Chef
