Submitted By: friendlybear
These are awesome!
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1 tbsp of salt
6 cups of cold water
1 1/2 lb of small fresh mushrooms
1/2 c chopped onions (1 small)
2 cloves garlic, finely chopped
1/4 c chopped parsley
2 bay leaves
1/2 tsp cracked black pepper
1/2 tsp dried thyme leaves
2 c of dry white wine
2 c of white vinegar 5%
1/2 c of extra virgin olive oil
2 tablespoons lemon juice
Add salt to cold water, wash mushrooms, drain.
Chop onions, garlic and parsley.
Combine remaining ingredients in large enameled or stainless steel saucepan. Add mushrooms; bring to boil.
Reduce heat, and simmer, covered, 8 to 10 minutes, or until mushrooms are tender. Cool to room temperature.
Refrigerate, covered, at least 1 hour, or until ready to use.
These may be processed with pressure canner for long-term storage, follow canner directions.