Aunt Loretta's Mushrooms - XP

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* Exported from MasterCook *

 

Aunt Loretta's Mushrooms

 

Recipe By :Pizza Any Way You Slice It! by Charles & Michele Scicolone, 1998;

pg 180

Serving Size : 0 Preparation Time :0:00

Categories : Mushrooms

 

Amount Measure Ingredient -- Preparation Method

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10 ounces mushrooms -- (10 to 12)

1/2 cup white wine vinegar

2 cloves garlic

1 teaspoon salt

1/2 teaspoon dried oregano

1 pinch crushed red pepper

olive oil -- optional

 

Place the mushrooms in a bowl and rinse them quickly in cold running water. Do

not let the mushrooms remain in the water or they will become saturated with

liquid. Cut off a thin slice from the stem end. If the mushrooms are large, cut

them into halves or quarters.

 

In a medium saucepan, bring 1/2 cup water and vinegar to a boil. Add the

mushrooms and cook 5 minutes. Remove the pan from the heat. With a slotted

spoon, remove the mushrooms to a bowl. Reserve the liquid.

 

Toss the mushrooms with the garlic, salt, oregano, and red pepper. Transfer the

mushrooms to a 2-cup glass jar, pressing them down with the back of a spoon. Add

enough of the reserved vinegar to cover. Let cool slightly, then cover and

refrigerate 24 hours before serving. These keep well for up to 2 weeks.

 

Just before serving, drizzle with a little olive oil, if desired.

 

Makes 1 pint.

 

" One day Michele's aunt Loretta was choosing mushrooms at her Brooklyn

greengrocer's when she got into a conversation with another shopper. He told her

he was making marinated mushrooms and volunteered the recipe. They sounded so

good, she hurried home to try them, and they turned out great. We like them with

cold cuts or cheese as an antipasto. Make the mushrooms about two days before

you plan to serve them. "

 

Typed for you by Brenda Adams <brendaadams

 

Yield:

" 1 pint "

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Per Serving (excluding unknown items): 97 Calories; 1g Fat (8.5% calories from

fat); 6g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2145mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fat; 1/2 Other

Carbohydrates.