Pickled Mushrooms

1 clove garlic
1/2 cup salad oil
1/2 cup lemon juice
1 med. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3 bay leaves
Two 4-oz. cans button mushrooms

Rub mixing bowl with cut clove of garlic, pour in oil and lemon juice. Add onions, salt, pepper, mustard and bay leaves. Drain mushrooms and add to sauce. Let stand at least 24 hours in refrigerator. Before serving, drain mushrooms, lay on paper towel and insert toothpicks to Serve.

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Pickles, Preserves


Cajun Country -- New Iberia, Louisiana