PICKLED MUSHROOMS RECIPE RECIPES
PICKLED MUSHROOMS RECIPE | MICHAEL SYMON | FOOD NETWORK
Provided by Michael Symon : Food Network
Categories side-dish
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
- Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
- Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
PICKLED MUSHROOMS RECIPE: HOW TO MAKE IT
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large serving 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.
Nutrition Facts : Calories 74 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 3g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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