Ingredients
- 1/3 cup red wine vinegar
- 1 cup salad oil
- 1 small onion, thinly sliced and separated into rings
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- 2 tablespoons dried parsley flakes
- 1 tablespoon brown sugar
- 2 6-ounce cans mushroom crowns, drained
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Pickled mushrooms
Time: 5 minutes cook
Servings: 2 cups
Directions
- Combine all ingredients except mushrooms in a small saucepan.
- Bring to a boil.
- Add the mushrooms.
- Simmer five to six minutes.
- Chill in a covered bowl for several hours, stirring occasionally.
- Pull out of the refrigerator 30 minutes or so before serving.
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Summary
E-A-S-Y!
