| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Tarragon vinegar |
| 1/2 | c | Vegetable oil |
| 2 | T | Water |
| 1 | T | Sugar |
| 1 1/2 | t | Salt |
| 1 | Garlic clove, minced | |
| 1 | ds | Hot pepper sauce |
| 1 | lb | Fresh mushrooms |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 241
Total Fat: 27.7g
Cholesterol: 0mg
Sodium: 887.6mg
Potassium: 447.2mg
Carbohydrates: 12.2g
Fiber: 1.7g
Sugar: 6.6g
Protein: 3.9g