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Pickled Mushrooms



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Pickled Mushrooms

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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

Ingredients:

1 lb Sm fresh mushrooms
1/4 c Oil
3 tb Lemon Juice
1 Clove garlic, halved
1/2 ts Salt
pn Pepper
pn Oregano
2 Bay leaves

Serves:

4 Servings

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