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PICKLED MUSHROOMS
from a Taste of Home cookbook

1/2 cup red wine vinegar*
1/2 cup water
2 tablespoons sugar substitute, I use monkfruit
1 1/2 teaspoons salt
1 clove minced garlic
2 bay leaves
1 pound white button mushrooms

Wash, stem and quarter the mushrooms and set aside.  In a medium saucepot mix vinegar, water, sugar, salt
and garlic and whisk until dissolved.  Add mushrooms and bay leaves.  Bring to a boil and boil for 2 minutes.
Remove bay leaves. Cover and refrigerate 8 hours or overnight. 

*The vinegar is the most predominant taste so you have to like red wine vinegar. I would think you could
substitute your favorite vinegar if you wanted too with good results. 

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