1 Pound Small Fresh Mushrooms ½ Teaspoon Dried Thyme Leaves ½ Cup Vegetable Oil ¼ Teaspoon Pepper ½ Cup Red Wine Vinegar ¼ Teaspoon Paprika 1 Clove Garlic, Crushed ½ Teaspoon Salt ½ Teaspoon Dried Oregano Leaves 1 Small Onion, Thinly Sliced
Wipe mushrooms with a damp cloth. In a medium saucepan, steam or cook mushrooms in boiling water for 1 minute. Drain and quickly cover with cold water; immediately drain again. In a large bowl, combine oil, vinegar, garlic, oregano, thyme, pepper, paprika, and salt; stirring to blend. Alternatively, combine all ingredients in a quart-sized jar, and shake to combine. Stir in onion slices and drained mushrooms. Cover and refrigerate at least 24 hours. Makes about 4 cups.
Early 1980's Recipe - Calla Ferre - From Appetizers by Mable Hoffman.
"My husband loves marinaded mushrooms, in looking for a recipe I went straight to Mable Hoffman's Appetizer cookbook, since she is always a trusted source for successful recipes." - Calla Ferre
