Ingredients
- 1 pound mushrooms, fresh and clean
- 1 teaspoon salt
- 6 peppercorns optional
- 2 tablespoons parsley for garnish
- 1 clove garlic, peeled and crushed
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/4 cup olive oil first pressing
- 1/4 cup vegetable oil
- 1 bay leaf, whole
- 1/4 teaspoon thyme, dried
- 1/4 teaspoon onion powder or a few drops onion juice
Make it step by step
- Wash and dry mushrooms and set aside. Put remaining ingredients in saucepan and bring to boil. Reduce heat and simmer 5 minutes. Add mushrooms, simmer 10 minutes more and set aside to cool.
- To store, put mushrooms with liquid in a covered jar and put in the refrigerator. To serve, drain mushrooms and place on dish and garnish with parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.