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Joanne's Pickled Mushrooms

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    Source: www.hungrymonster.comReport recipe

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    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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