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Serves 3 cups

2 lbs. small mushrooms
1/2 cup red wine vinegar
1/3 cup water
2 tablespoon canola or corn oil
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon finely chopped parsley
1/2 teaspoon dried basil, crushed
2 garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 red bell pepper, diced

Clean the mushrooms, cutting off the ends at the stems. Set aside. Place remaining ingredients except bell pepper in a large sauce pan and bring to a boil. Add the mushrooms and bell pepper; bring to a boil again.

Reduce the heat and simmer, uncovered, for 5-10 minutes or until mushrooms are tender. Cool to room temperature. Refrigerate in a covered container for several hours before serving.

~Buffalo News and Irene Johnson

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