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From, "Little Rock Cooks... Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1-1/2 pounds fresh mushrooms
  • 1 clove garlic, crushed
  • 3/4 cup salad oil
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
TO PREPARE:

Clean mushrooms and mix with remaining ingredients.  Refrigerate in covered container for 24 hours.  Put in saucepan and bring to boil; boil 10 minutes; cool.  Drain to serve.  Will keep for weeks in refrigerator.

YIELD: 3 - 4 dozen

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