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.
Let's Cook YouTube Video
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.
Let's Cook YouTube Video
