Little mushrooms are marinated in a zesty mixture and are great for buffet-style gatherings. This recipe was handed down to me by my grandma. They keep well for a long time in the fridge, or you may can them in mason jars and store them in the cupboard.
Ingredients
- 1 small onion , thinly sliced
- 0.33 cups red wine vinegar
- 0.33 cups olive oil
- 2 tablespoons dried parsley
- 1 tablespoon brown sugar
- 2 cloves garlic , peeled and crushed
- 1 teaspoon salt
- 1 teaspoon ground dry mustard
- 1 pound small fresh button mushrooms
Instructions
-
1
Combine onion, vinegar, olive oil, parsley, brown sugar, garlic, salt, and dry mustard in a medium saucepan. Bring to a boil. Reduce heat, stir in mushrooms, and simmer for 10 to 12 minutes, stirring occasionally.
-
2
Transfer mushroom mixture to sterile containers and chill in the refrigerator until serving.
Nutrition Facts
Per serving
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