Pickled Mushrooms Recipe
Ingredients
| Mushrooms | 1/2 Pound | |
| Boiling water | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Cider vinegar | 2/3 Cup (16 tbs) | |
| Pepper | 1/3 Teaspoon | |
| Onion slice | 1 | |
| Parsley sprigs | 1 | |
| Bay Leaf | 1 |
Directions
Wash mushrooms and cut stems even with the caps.
Reserve stems for soup.
Cover mushroom caps with boiling, salted water.
Simmer 5 minutes and drain.
Mix remaining ingredients and bring to a boil.
Add mushroom caps and simmer a few minutes.
Cool and refrigerate at least one day before serving.
Reserve stems for soup.
Cover mushroom caps with boiling, salted water.
Simmer 5 minutes and drain.
Mix remaining ingredients and bring to a boil.
Add mushroom caps and simmer a few minutes.
Cool and refrigerate at least one day before serving.
Chef
