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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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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 Ingredients:
2/3 cup tarragon vinegar |
1/2 cup canola oil |
2 tablespoons water |
1 tablespoon sugar |
1-1/2 teaspoons salt |
1 garlic clove, minced |
dash hot pepper sauce |
1 pound fresh mushrooms |
1 medium onion, thinly sliced and separatd into rings |
finely diced sweet red pepper |
Directions:
1. 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. Yield: 4 cups.
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