| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | oz | Fresh whole white/button Monterey Mushrooms |
| 3/4 | c | Water |
| 1/2 | c | White wine vinegar |
| 1/2 | c | Olive oil |
| 3 | Cloves garlic; lightly crushed | |
| 1/2 | ts | Coarse black pepper or crushed red pepper |
| Salt to taste | ||
| 1 | tb | Chopped fresh herbs of your choice (oregano; thyme, tarragon, basil, dill weed) or 1 teaspoon dried herbs |
| Fresh herb sprigs; (optional |
INSTRUCTIONS
In saucepan combine water; vinegar, oil, garlic, pepper and salt. Bring to boil; reduce heat and simmer 10 minutes. Add mushrooms and chopped herbs; set aside to cool, stirring occasionally. Spoon cooled mushrooms into jar, packing snugly. Pour liquid over mushrooms to cover. Tuck a sprig or two of fresh herb into jar, if desired. Cover, refrigerate at least 24 hours. Bring to room temperature before serving. Makes two 8-ounce jars. Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998
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