Yield: 4 servings
|8 ounces||Mushroom, Fresh, Sliced|
|3 ounces||Shallots, Slivered|
|3 cups||Vinegar, White|
|1 teaspoon||Cumin Powder|
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar.
Drain and refrigerate until ready to serve.