Posted on February 01, 2016
1/3 cup white wine vinegar 1/3 cup vegetable oil 2 green onions, trimmed and chopped 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon crushed dried basil 1/4 teaspoon ground black pepper 1 pound mushroom, cleaned and trimmed
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper; stir well. Set aside. Carefully remove and discard stems (or freeze for later use). Add caps to vinegar mixture, toss gently to coat evenly. Refrigerate for 4 hours. Keep in an airtight container. Recipes and Photos courtesy of NESTLÃˆÂ® USA and www.VeryBestBaking.com
All prices are in USD.