Ingredients Jump to Instructions ↓

  1. 1 pound mushroom caps

  2. 1 medium sweet onion, sliced thin

  3. 2 cloves garlic, minced

  4. 2/3 cup tarragon vinegar

  5. 1/2 cup canola oil (do not use olive oil)

  6. 1 Tablespoon salt

  7. 3 Tablespoon sugar

  8. 3 Tablespoon water several drops Tabasco (or more if you like)

Instructions Jump to Ingredients ↑

  1. Preparation : Put the oil, vinegar, salt, sugar, water, and Tabasco in a glass shallow bowl (or cakepan). Add the mushrooms and onions. Stir well and spoon over mushroom caps well. Cover with plastic wrap and refrigerate 8 hours or more. Serve both mushrooms and onions in a bowl. Later the marinade can be used on greens. These keep well and are excellent in salads. For family members the stems can be trimmed and used with the mushroom caps.


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