Pickled Mushrooms (roberta Krieger) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Sm fresh mushrooms,
1/4 cup: Oil,
3 tbsp: Lemon Juice,
1 Clove: garlic, halved
1/2 tsp: Salt,
pn Pepper,
pn Oregano,
2: Bay leaves,
Directions:
Remove stems from mushrooms. Wipe caps dry with paper towels. Place
caps in jar. Combine remaining ingredients in saucepan. Heat & pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.
From "The Joy of Israel" by R. Friesem
The Homestead BBS (615) 385-9421
Source from luhu.jp
caps in jar. Combine remaining ingredients in saucepan. Heat & pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.
From "The Joy of Israel" by R. Friesem
The Homestead BBS (615) 385-9421
Source from luhu.jp