 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
|
Pulled out of a collection my mother in law had Ingredients:
2 lbs mushrooms |
3 quarts water |
1 lemon |
1/2 cup tarragon vinegar |
3/4 cup oil |
1 garlic clove, crushed |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 teaspoon basil |
1 teaspoon oregano |
1/4 cup parsley, chopped |
1 bay leaf |
Directions:
1. prepare mushrooms by wiping clean and removing stem. if they're really large cut in halves or quarters. in a large pot, bring water to a boil, halve the lemon and squeez the juice into water and toss in the rinds
2. remove water from heat and add mushrooms blanch in lemon water for 3 minutes.
3. drain. mix together remaining ingredients and pour over the mushrooms in a covered container.
4. refridgerate at least 1-2 hours before serving.
5. drain and serve with toothpicks.
|
|