Recipe for Mushrooms In Olive Oil

Ingredients

1 lb mushrooms, small
2 cup white wine vinegar
1 lemon; juice of salt
1 garlic clove; cut lengthwise in 4 piece
1/2 teaspoon whole peppercorns
1 cup olive oil

Instructions

" The smallest mushrooms you can find in the market are the best for preserving in oil. If you buy them in boxes that contain mixed sizes, reserve the larger ones for other uses. Mushrooms prepared in this way, like artichoke heats, made superb hors d'oeuvres when served with salame (sic), carne secca and other cold cuts." Cut all mushroom stems to be more or less the same length. Place vinegar, lemon juice and salt in a saucepan (not aluminium) and bring to a boil. Add mushrooms and cook for 5 to 6 minutes. Drain and cool thoroughly for several hours. Add garlic and peppercorns and toss lightly. Place in glass jars and add olive oil to cover. Store in refrigerator, where they will keep a few weeks. YIELDS: APPROX 1 1/2 pints





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here