2 6oz. cans mushroom crowns, drained
1/3 C. red wine vinegar
1/3 C. oil
1 onion, thinly sliced into rings
1 tsp. salt
2 tsp. dried parsley
1 tsp. prepared mustard
1 TB. brown sugar
In a small saucepan, combine vinegar, oil, salt, parsley, mustard, and brown sugar. Bring to a boil. Add mushrooms, simmer 5-6 minutes. Chill in a covered bowl several hours, stirring occasionally, to allow the flavors to soak in. Drain before serving.
Mary Febornia Julia Canduci Chiarello
1/3 C. red wine vinegar
1/3 C. oil
1 onion, thinly sliced into rings
1 tsp. salt
2 tsp. dried parsley
1 tsp. prepared mustard
1 TB. brown sugar
In a small saucepan, combine vinegar, oil, salt, parsley, mustard, and brown sugar. Bring to a boil. Add mushrooms, simmer 5-6 minutes. Chill in a covered bowl several hours, stirring occasionally, to allow the flavors to soak in. Drain before serving.
Mary Febornia Julia Canduci Chiarello
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