Cooking Recipe Pickled Mushrooms (Roberta Krieger)
Recipe Ingredients
1 lb
Sm fresh mushrooms
1/4 c
Oil
3 tb
Lemon Juice
1
Clove garlic, halved
1/2 ts
Salt
pn
Pepper
pn
Oregano
2
Bay leaves
Directions
Remove stems from mushrooms. Wipe caps dry with paper towels. Place
caps in jar. Combine remaining ingredients in saucepan. Heat & pour
over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS.
Shake occasionally (gently). Pour off any liquid and serve with
toothpicks.
From "The Joy of Israel" by R. Friesem
The Homestead BBS (615) 385-9421