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4 lbs. mushrooms/
1 C. onions, finely chopped/
2 C. salad oil/
3/4 C. distilled vinegar/
3 tsp. salt/
1 1/2 tsp. pepper/
2 TBSP sugar/
2 TBSP tarragon (fresh is nice, but not essential)/
Clean mushrooms. Saute onions in oil until transparent. Add mushrooms and saute until half-cooked. Add all other
ingredients. Cook until liquid is reduced by half. Remove from fire and let cool in own juices. Store in glass or stainless
steel container. Drain before serving.
Makes almost two quarts--great for parties--or can be halved or quartered for smaller groups
1 C. onions, finely chopped/
2 C. salad oil/
3/4 C. distilled vinegar/
3 tsp. salt/
1 1/2 tsp. pepper/
2 TBSP sugar/
2 TBSP tarragon (fresh is nice, but not essential)/
Clean mushrooms. Saute onions in oil until transparent. Add mushrooms and saute until half-cooked. Add all other
ingredients. Cook until liquid is reduced by half. Remove from fire and let cool in own juices. Store in glass or stainless
steel container. Drain before serving.
Makes almost two quarts--great for parties--or can be halved or quartered for smaller groups
