| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Tarragon vinegar |
| 1/2 |
c |
Vegetable oil |
| 2 |
tb |
Water |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Garlic clove; minced |
| 1 |
ds |
Hot pepper sauce |
| 1 |
lb |
Fresh mushrooms |
| 1 |
md |
Onion; thinly sliced rings |
|
|
Finely diced sweet red |
|
|
Pepper |
INSTRUCTIONS
In a glass bowl, combine the first seven ingredients. Add mushrooms and
onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle
with red pepper before serving. Yield: 4 cups Typed by Dottie Theriault
from "Taste of Home" Sept 1995
Posted to MM-Recipes Digest V4 #323 by "John Weber" <hdbrer@ibm.net> on Dec
12, 97
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