Something to tickle the taste buds.
Do mushrooms vanish in your house because your family just can’t stop eating them up? Try out this new pickled mushroom recipe and see how fast they really can go.
From, “Little Rock Cooks: Recipes Handed Down from Generation to Generation,” published in cooperation with the From the Kitchen newsletter.
- 1-1/2 pounds fresh mushrooms
- 1 clove garlic, crushed
- 3/4 cup salad oil
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
Clean mushrooms and mix with remaining ingredients. Refrigerate in covered container for 24 hours. Put in saucepan and bring to boil; boil 10 minutes; cool. Drain to serve. Will keep for weeks in refrigerator.
YIELD: 3 – 4 dozen
Try Something New
If you have never tried pickled mushrooms before, you are definitely missing out. Try out this recipe and see how much you really like the new flavor.
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