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Pickled Mushrooms
Idelle Dunlap, Oxford

1/3 cup red wine vinegar
1/3 cup salad oil
1 small onion, thinly sliced and separated into rings
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. prepared mustard
1 Tbsp. brown sugar
2 cans (6-oz. each) mushroom crowns, drained

In a small sauce pan, combine vinegar, oil, onion, salt, parsley flakes, mustard, and brown sugar. Bring to a boil. Add mushroom crowns and simmer 5–6 minutes. Chill in a covered bowl several hours. Drain. Makes 2 cups.

 


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