Pickled mushrooms (roberta krieger)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sm fresh mushrooms |
| ¼ | cup | Oil |
| 3 | tablespoons | Lemon Juice |
| 1 | Clove garlic, halved | |
| ½ | teaspoon | Salt |
| pinch | Pepper | |
| pinch | 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