Ready in 15 minutes but tastes best when thoroughly chilled. --The Monadnock Inn, Jaffrey Center, New Hampshire
Yield: Serves 4-6
- 1 pound whole small mushrooms, washed
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1/4 cup olive or salad oil
- 1/4 cup white wine
- 1/4 cup cider or red wine vinegar
- Salt and pepper to taste
Saute mushrooms, onion, and garlic in oil until mushrooms just start to color. Add white wine and simmer 1-2 minutes. Add vinegar, remove from heat, and chill. Adjust seasoning just before serving. Place on a bed of lettuce.
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