Marinated Mushrooms
Ingredients:
1 pound small mushrooms
salt
1 quart of water
⅓ cup of olive oil
¼ cup wine or cider vinegar
1 small onion, chopped
1 garlic clove, minced
½ teaspoon peppercorn
1 bay leaf
Instructions:
Makes about 2 cups.
Origin of recipe: A magazine find by Nancy Amoroso Binger and another must for your Christmas Eve table. We have been serving it up at the Binger Christmas Eve event for over 30 years.
1 pound small mushrooms
salt
1 quart of water
⅓ cup of olive oil
¼ cup wine or cider vinegar
1 small onion, chopped
1 garlic clove, minced
½ teaspoon peppercorn
1 bay leaf
Instructions:
- Cut thin slice from bottom of mushroom stems; discard slice.
- Dissolve 1 tablespoon salt in the water, add mushrooms and soak 10 minutes. Drain.
- In saucepan, combine oil, vinegar, onion, garlic, peppercorns, bay leaf and 1 teaspoon salt.
- Add mushrooms and bring to boil and simmer 5 minutes or until tender.
- Cool completely and pour into jars. Will keep in refrigerator 2 weeks.
Makes about 2 cups.
Origin of recipe: A magazine find by Nancy Amoroso Binger and another must for your Christmas Eve table. We have been serving it up at the Binger Christmas Eve event for over 30 years.