Mushroom Appetizer Recipe
Ingredients
3/4 lb. small fresh mushrooms
6 tbsp. olive oil
3 tbsp. white vinegar
1 tsp. oregano leaves
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/4 c. finely chopped onion
2 tbsp. diced pimento
1 /2 clove of garlic, minced
Directions
"Trim stems from mushrooms.
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."
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."
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