 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Sunset, APRIL 1999 Ingredients:
2 lbs mushrooms (2-in. caps) |
1 1/2 cups white wine vinegar |
1 dried bay leaf |
2 teaspoons black peppercorns |
2 teaspoons mustard seeds |
2 teaspoons dill seeds |
2 teaspoons salt |
2 garlic cloves, crushed |
Directions:
1. Rinse and drain mushrooms; trim off and discard discolored stem ends. Cut mushrooms into quarters through caps.
2. Meanwhile, in a 3- to 4-quart pan over high heat, bring 2/3 cup water, vinegar, bay leaf, peppercorns, mustard seed, dill seed, salt, and garlic to a boil.
3. Add mushrooms. Simmer, stirring occasionally, for 10 minutes. Let mixture cool, stirring occasionally. Serve cool or chilled.
|
|