Pickled Mushrooms

 

Pickled Mushrooms

1 small clove garlic
6 tablespoons salad oil
2 tablespoons olive oil
1/4 cup lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon dry mustard
One bay leaf
One 4-ounce can button mushrooms

Method:
  1. Cut garlic in half. Rub mixing bowl with cut edge.
  2. Add oils and lemon juice. Swish around to take up garlic flavor
  3. Add chopped onion, seasonings and drained mushrooms.
  4. Mix back and fourth. Then, poor into a covered jar. 
  5. Let stand in your refrigerator for 24 hours. Shake several times during this time.
  6. Drain mushrooms before serving.  Roll out on absorbent paper.  Insert picks and serve.

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