Cook mushrooms in 1 inch of water with 1 teaspoon of salt for 5 minutes.
Cool mushrooms before adding other ingredients.
Place in refrigerator at least 24 hours.
Turn jar frequently to marinate.
May want to double recipe; it goes fast!
Small, firm mushrooms are best for this recipe.
Wipe clean with damp cloth.
The stems should be cut off even with the top to make an attractive hors d'oeuvre.
Mix mushrooms well with cooking salt for 2 hours, then drain well.
Place mushrooms in glass bowl; set aside.
Mix oil, water, garlic, salt and pepper in saucepan and bring to a boil.
Pour over mushrooms.
Cover.
Refrigerate for at least 2 hours.
Add the parsley and pepper, stirring to blend.
Yield:
10 appetizer servings.
(Recipe may be doubled.)
Wipe the mushrooms with a damp cloth to
Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain
Cut the stems off the mushrooms.
Wash and place in a saucepan and cover them with water.
Bring water to a boil and cook for 5 minutes. Drain immediately.
Put mushrooms in a quart jar and add all the remaining ingredients.
Refrigerate for several hours or longer, but remove garlic after 48 hours.
Can be stored in refrigerator for weeks.
Makes 36 or 5 cups.
Bring all ingredients (except mushrooms) to a boil.
Add mushrooms and simmer 6 minutes.
Chill several hours, stirring occasionally.
Drain and serve.
Best prepared day before.
Wash mushrooms thoroughly in cold water containing 1 tablespoon salt; drain.
Mix all other ingredients; pour over the mushrooms in an enameled saucepan.
Bring to a boil, then simmer for 6 to 8 minutes or until tender.
Let cool.
Keep covered in a refrigerator until required.
This is one of my favorite first courses.
Serves 6 to 8.
Wash mushrooms in cold water.
Cut stems flush with caps. Drain.
Drop into boiling salted water.
Simmer five minutes. Drain.
Place in bowl.
Combine all other ingredients and pour over mushrooms.
Let stand at least one hour or up to four hours in refrigerator, covered.
Drain marinade and continue refrigerating until served.
In a small saucepan, combine all ingredients, except for the mushrooms.
Bring to a boil over medium heat and cook for 3 minutes.
Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
Chill several hours or overnight to blend flavors.
Serve cold.
Preparation and cooking time does not include flavor blending time.
Combine lemon juice and water in a large pot.
Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
Drain off liquid.
Place herbs and mushrooms, garlic and bay in clean hot jars.
Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
Combine all ingredients, except mushrooms, in large bowl.
Mix well, then add mushrooms.
Store in refrigerator overnight, stirring occasionally, so all mushrooms are soaked.
Store in covered container for up to 2 days.
Add salt to water; wash mushrooms in this and drain.
Combine all remaining ingredients and bring to a boil.
Add mushrooms; boil up once, lower heat and simmer mushrooms covered for 10 minutes or until just tender.
Cool and chill for at least 2 hours in own juice.
Drain before serving.
Makes 4 to 6 servings.
Make as much or as little as you like.
Wash mushrooms and place in a container large enough to enable you to completely cover all mushrooms with Italian dressing.
Marinate overnight in the refrigerator.
Next day, heat mushrooms to a boil and return to refrigerator for another 24 hours.
In 1-quart jar, combine all ingredients, except onion and mushrooms.
Shake until well blended.
Add onions and mushrooms. Cover and refrigerate at least 8 hours or overnight to blend flavors.
Remove mushrooms.
Serve with toothpicks.
Wash mushrooms well and plunge into a large kettle of boiling salted water.
Cover and cook for 12 to 15 minutes.
In separate pot, combine cider vinegar, 1 cup water, salt, sugar and all the spices.
Bring to boil; reduce heat.
Cover and simmer 15 minutes. With slotted spoon, transfer mushrooms to jars.
Pour room temperature marinade over mushrooms to cover.
Seal and refrigerate overnight before serving.
Blend ingredients except mushrooms.
Clean mushrooms.
Leave whole if small, cut in halves or quarter large ones.
Put mushrooms in container; pour over marinade (blended ingredients) and cover.
Refrigerate overnight or at least 8 hours.
Drain and serve.
Cover the mushrooms with water containing 3 tablespoons salt. Soak for
10
minutes; drain, then cover with the marinade containing
all other ingredients.
Heat to boiling, then turn down heat
and
simmer for 10 minutes.
Discard the lemon rinds and chill.
Add 1/2 tablespoon of salt to 3 cups of cold water.
Wash mushrooms in this.
Drain.
Clean the mushrooms and slice in quarters or thirds, according to their size. Combine 1 tablespoon salt, vinegar, water, rosemary, a few peppercorns, bay leaves, onion and garlic in a saucepan and bring to a boil. Cook 15 minutes.