1/8 tsp. Thyme

2 or 3 whole Black Peppercorns

1/8 tsp. Fennel seed

1 piece (1 inch) Bay Leaf

4 Cloves of Garlic, crushed

1 small Onion, chopped fine

3 T. Red Wine Vinegar

2 T. Olive Oil

1/4 tsp. Lemon Peel

3 tsp. Seasoned Salt

1/2 tsp. parsley

 

Wash mushrooms in cold water; trim off tip of the stalk. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes. Pour mushrooms and marinate into glass jar or refrigerator dish. Chill for several hours or, preferably over night. Serving day: Drain and serve cold with party picks.

 

Yield:

Calories:

Fat:

Fiber: