Author Notes
I received this recipe about 40 years ago from my mother in law. Its a keeper. —Joerf48
Ingredients
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2 pounds
medium white mushrooms
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1 cup
White vinegar
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2 tablespoons
Garlic, chopped fine
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2 tablespoons
Olive Oil
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1/2 bunch
Italian parsley
Directions
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If you use small mushrooms, clean and stem, leaving whole.
Medium mushrooms, halve. Large mushrooms, sliced into 3-4 pieces
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Mix vinegar, garlic, olive oil and parsley in a plastic container large enough to hold the mushrooms.
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Mix all ingredients together and place in the refrigerator for 3 days. Stir once or twice to circulate the mushrooms. Can be served with small toasts, crackers or on toothpicks a an appetizer, or on salads to add a bit of zing.
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