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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe in the RSVP section of a January 1981 issue of Bon Appetit.They are served in the Forest Restaurant located in Harrah's in Lake Tahoe. It will marinate 1 pound of mushrooms. It also works well with sliced zucchini,cauliflower or broccoli. Ingredients:
2 1/2 cups salad oil |
1 cup white vinegar |
1 bunch chives, chopped |
1 bunch green onion, finely chopped |
2 1/2 tablespoons sugar |
1 1/2 tablespoons salt |
1 tablespoon fresh lemon juice |
1 tablespoon finely minced garlic |
2 teaspoons worcestershire sauce |
2 teaspoons bottled browning sauce (kitchen bouquet, gravy master, etc.) |
1/8 teaspoon prepared yellow mustard |
1 lb fresh mushrooms, washed and patted dry |
Directions:
1. Whisk all ingredients except mushrooms in deep bowl until well combined.
2. Add mushrooms, cover and marinate in refrigerator 4 hours or, preferably, overnight.
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