2 pounds fresh white mushrooms
3 large garlic cloves, crushed
2 large green onions, chopped
1/2 cup vegetable oil
1/2 cup red-wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt


In a large saucepan, combine all ingredients. Bring just to a boil, then remove from heat and cool. Store in the refrigerator.
Try to get mushrooms that are all about the same size, so they will cook through at the same rate. Small mushrooms can be left whole, but larger ones should be halved to absorb the marinade better.
Marinated Mushrooms With
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