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Marinated mushrooms.

Marinated Mushrooms Tarragon, garlic, and shallots flavor these pickled mushrooms. 1 quart water 6 tablespoons white wine vinegar 2 pounds small mushrooms (about 1-in. caps), rinsed 4 to 5 small shallots, peeled and cut in half lengthwise 2 large cloves garlic, peeled and cut in half lengthwise 3 or 4 sprigs fresh tarragon, or 1/2 teaspoon dry tarragon 1 bay leaf 1/2 cup olive oil or salad oil 1/4 teaspoon salt (optional)

In a 4- to 5-quart pan, bring water and 2 tablespoons vinegar to a rolling boil over high heat. Add mushrooms, cover, return to boiling, and boil for 5 minutes. Cool, cover, and chill mushrooms overnight in the cooking liquid.

The next day, drain mushrooms and pack in a glass jar (at least 1 qt.). Poke shallots, garlic, tarragon, and bay leaf down among mushrooms. Stir together remaining 1/4 cup vinegar, oil, and salt; pour over mushrooms. Cover and let stand at room temperature overnight. Serve, or refrigerate, covered, as long as 3 weeks; if oil thickens, let warm to room temperature before serving. Makes about 1 quart.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1985
Words:184
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