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Pickled Cooked Mushrooms Recipe
|Mixed pickling spice||1⁄2 Cup (8 tbs)|
|White wine vinegar/Wine vinegar||2 Cup (32 tbs)|
|Salt||1 Teaspoon (Or More To Taste)|
|Oil||1 1⁄2 Cup (24 tbs) (Preferably Part Olive Oil)|
|Garlic||1 Clove (5 gm), halved|
Serving size: Complete recipe
Calories 3476 Calories from Fat 3037
% Daily Value*
Total Fat 344 g528.5%
Saturated Fat 44.7 g223.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1977.2 mg82.4%
Total Carbohydrates 72 g24.1%
Dietary Fiber 32.3 g129.1%
Sugars 5 g
Protein 0.51 g1%
Vitamin A 0.01% Vitamin C 6.6%
Calcium 3.9% Iron 12.6%
*Based on a 2000 Calorie diet
Add salt and sugar, bring to boil, and strain over mushrooms.
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 mushrooms will keep for 1 month in covered jar in refrigerator.