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Yield: 6 Portions


    • 1.00 lb. Small Fresh Mushrooms
    • 0.75 cup Wine Vinegar
    • 0.50 cup Salad Oil
    • 0.25 cup Water
    • 1.00 leaf Bay Leaf, broken
    • 1.00 tsp. Fennel Seeds, crushed
    • 0.25 tsp. Salt
    • 1/8 tsp. Seasoned Pepper
    • 1.00 clove Garlic, pressed
    • 1.00 tbs. Parsley, minced


Rinse mushrooms quickly or wipe with damp paper towels.

Combine the remaining ingredients except garlic and parsley and boil for 5 minutes.

Pour over mushrooms and stir well.

Add garlic.

Cover and refrigerate at least 12 hours.

Stir or turn occasionally.

Sprinkle with parsley, drain and serve.

The Mushroom Council - www.mushroomcouncil.com


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