Try this Marinated Whole Mushrooms recipe, or contribute your own.

Still searching for what to cook ?

Name: Marinated Whole Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 9
Cuisine: American
Ingredients: 1 tb Dried basil leaves; 1/4 c Diced pimento; 2 c Olive or salad oil; 1/2 c Finely chopped onions; 1/2 c Bottled lemon juice; 25 Black peppercorns; 2 Garlic; 2 1/2 c White vinegar (5 percent); 1 tb Canning or pickling salt; 7 lb Small whole mushrooms; 1 tb Oregano leaves

Find the most delicious recipes here

INGREDIENTS

1 tb Dried basil leaves
1/4 c Diced pimento
2 c Olive or salad oil
1/2 c Finely chopped onions
1/2 c Bottled lemon juice
25 Black peppercorns
2 Garlic
2 1/2 c White vinegar (5 percent)
1 tb Canning or pickling salt
cut in quarters
7 lb Small whole mushrooms
1 tb Oregano leaves

Half-pints

INSTRUCTIONS

Yield: About 9 half-pints Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Marinated Whole Mushrooms in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

NOTES

Alert editor

Marinated Whole Mushrooms

1 tb Dried basil leaves
1/4 c Diced pimento
2 c Olive or salad oil
1/2 c Finely chopped onions
1/2 c Bottled lemon juice
25 Black peppercorns
2 Garlic
2 1/2 c White vinegar (5 percent)
1 tb Canning or pickling salt
 cut in quarters
7 lb Small whole mushrooms
1 tb Oregano leaves

Yield: About 9 half-pints    Procedure: Select very fresh unopened mushrooms with caps less than 1-1/4  inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add  lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain  mushrooms. Mix olive oil, vinegar, oregano, basil, and salt in a saucepan.  Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and  2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot,  well-mixed oil/vinegar solution, leaving 1/2-inch headspace.    Adjust lids and process according to the recommendations in Table 1.    Table 1. Recommended process time for Marinated Whole Mushrooms in a  boiling-water canner.    Style of Pack: Hot.  Jar Size: Half-pints. Process Time at Altitudes of 0 -  1,000 ft: 20 min.                         1,001 - 3,000 ft: 25 min.                         3,001 - 6,000 ft: 30 min.                           Above 6,000 ft: 35 min.  ======================================================= === * USDA  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format  courtesy of Karen Mintzias

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Half-pint (385g)
Recipe Makes: 9 Half-pints

Calories: 56
Calories from Fat: 6 (11%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 9.8mg		0 %
Potassium 279.6mg		7 %
Total Carbohydrate 14.1g		4 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 8.5g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 56

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe