Title: Pickled Mushrooms (Roberta Krieger)
Categories: Blank Vegetable Appetizer Canning
Yield: 4 Servings

1	lb	Sm fresh mushrooms
1/4	c	Oil
3	tb	Lemon Juice
1		Clove garlic, halved
1/2	ts	Salt
	pn	Pepper
	pn	Oregano
2		Bay leaves

Remove stems from mushrooms. Wipe caps dry with paper towels. Place caps in jar. Combine remaining ingredients in saucepan. Heat & pour over mushrooms. When cool, cover and REFRIGERATE FOR AT LEAST 2 DAYS. Shake occasionally (gently). Pour off any liquid and serve with toothpicks.

From "The Joy of Israel" by R. Friesem

The Homestead BBS (615) 385-9421

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