Ingredients
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7
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1
-
4
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-
-
-
-
-
-
-
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Directions
Soused Mushrooms, , An unusual mushroom dish, quite unlike any other I have tried before The mushrooms were equally tasty warm or at room temperature I sauted the mushrooms in a tablespoon of oil with two cloves of finely chopped garlic in a non-stick pan until they were just tender, then transferred them to an ovenproof dish in a very slow oven I wasnt sure just how theyd come out, but the flavours blended well and they were very tasty We ate some warm with homegirls Unfried Chinese Rice Recipe #123658, for a really low fat meal, and I ate what was left next day at room temperature Not my favourite mushroom dish, but as appetisers, as Miller suggested, a great low-fat option
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Steps
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1
Done
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Place the Mushrooms in a Skillet and Add Just Enough Olive Oil to Coat Them All. |
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2
Done
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Fry Them Over Very Low Heat Until They Are Just Tender. |
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3
Done
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Transfer Them to an Oven-Proof Dish and Pour in Just Enough Cider Vinegar to Come Half-Way Up the shrooms. |
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4
Done
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Add the Bayleaf and Peppercorns. |
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5
Done
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Cook in a Slow Oven (approximately 300 Fahrenheit) For 1 Hour. |
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6
Done
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Chill the Mushrooms. |
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7
Done
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Roll Them in Finely Chopped Parsley and Serve Them on Cocktail Sticks in Bloody Marys or With Chilled Tomato Juice, or Serve Them Any Other Way as the Mood Strikes. |
