Ingredients:
1 lb mushrooms
1 1/2 cups white vinegar
1/2 cup water
1 teaspoon salt
1/2 teaspoon red pepper flakes
4 garlic cloves
1 teaspoon fresh parsley or 1 teaspoon dried oregano
extra virgin olive oil
Directions:
Boil vinegar and water.
Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
Cook for 5 minutes.
Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.
Servings: 4
Time preparation: 5 min.
Time total: 10 min.