Pickled Mushrooms Recipe
Ingredients
| Salt | 2 Tablespoon | |
| Water | 4 Cup (64 tbs) | |
| Fresh mushrooms | 1 Pound, trimmed (but not small) | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5 gm), chopped | |
| Parsley | 1⁄2 Cup (8 tbs), chopped | |
| Bay leaf | 1 | |
| Pepper | 1⁄8 Teaspoon | |
| Dried thyme | 3⁄4 Teaspoon | |
| Dry white wine | 2 Cup (32 tbs) | |
| White vinegar | 2 Cup (32 tbs) | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Fresh lemon juice | 3 Tablespoon |
Directions
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 juice.
Drain before serving.
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 juice.
Drain before serving.
Chef
