" The smallest mushrooms you can find in the market are the best for preserving in oil. If you buy them in boxes that contain mixed sizes, reserve the larger ones for other uses. Mushrooms prepared in this way, like artichoke heats, made superb hors doeuvres when served with salame (sic), carne secca and other cold cuts." Cut all mushroom stems to be more or less the same length. Place vinegar, lemon juice and salt in a saucepan (not aluminium) and bring to a boil. Add mushrooms and cook for 5 to 6 minutes. Drain and cool thoroughly for several hours. Add garlic and peppercorns and toss lightly. Place in glass jars and add olive oil to cover. Store in refrigerator, where they will keep a few weeks. YIELDS: APPROX 1 1/2 pints
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|Serving Size: 1 Serving (1498g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 490 (63%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 14000.7mg||483 %|
|Potassium 2067.8mg||54 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 16.8g|
|Protein 11.5g||16 %|
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Calories per serving: 774
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