Pickled Mushrooms Recipe
Ingredients
1 small onion, thinly sliced and separated into rings
1/3 cup dry white wine
1/3 cup white wine vinegar
1/3 cup salad oil
2 tablespoons snipped parsley
1 small clove garlic, minced
1 bay leaf
1 teaspoon salt
1/4 teaspoon dried thyme, crushed
Dash freshly ground pepper
4 cups small fresh whole mushrooms (10 ounces) or 2 8-ounce cans whole mushrooms, drained
Directions
In saucepan combine onion, wine, vinegar, salad oil, pars ley, 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 least 24 hours before serving.
Store in refrigerator up to 2 weeks.
Add fresh or canned mushrooms and return to boiling.
Simmer, uncovered, for 10 minutes.
Cool.
Transfer to covered container; chill at least 24 hours before serving.
Store in refrigerator up to 2 weeks.
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