Marinated Mushrooms- Thanksgiving

1 lb fresh mushrooms, (the smaller the better) or canned whole mushrooms, drained 1/3 cup red wine vinegar 1/3 cup vegetable or olive oil 1 medium onion, sliced very thinly 1 tsp. salt 2 tsp. dried parsley flakes 1 tsp. dry mustard 1 T. brown sugar * Clean mushrooms, trimming the

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  1. #1
    Deal GURU
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    Default Marinated Mushrooms

    1 lb fresh mushrooms, (the smaller the better) or canned whole mushrooms, drained
    1/3 cup red wine vinegar
    1/3 cup vegetable or olive oil
    1 medium onion, sliced very thinly
    1 tsp. salt
    2 tsp. dried parsley flakes
    1 tsp. dry mustard
    1 T. brown sugar

    * Clean mushrooms, trimming the end of each stem. Leave the mushrooms whole. * In a saucepan, mix the remaining ingredients and bring to a boil. * Add mushrooms and simmer 5-6 minutes or until the mushrooms appear darker in color. * Remove and let cool. Then chill in a covered bowl, stirring occasionally. * Drain and serve.



    Notes: Easy pickling tidbit: Put slivers of celery, carrots or red/green peppers into a jar of the leftover pickle juice. Bring just to boiling. Cool. Refrigerate a few days before serving.



    Number of Servings: 6-8

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  3. #2
    Deal GURU
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    Default

    Oh boy these are a favorite. Never made these. Will try.yummm
    JoAnn
    "Joy is not in things. It is within us"

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