Spicy Mushrooms


  • 1 lb small to medium mushroom caps
  • white wine vinegar, enough to cover the mushrooms
  • 1 bay leaf
  • 3 whole cloves
  • 2 minced scallions, white and green parts
  • 2 garlic cloves, minced
  • 1 tsp Tabasco
  • kosher salt and freshly ground black pepper to taste
  • 1/2 cup canola oil
  • Put mushrooms in a bowl and cover with wine vinegar. Refrigerate for 2 hours.
  • Drain and transfer the mushrooms to a jar.
  • Add the bay leaf, cloves, scallions, garlic, Tabasco, salt and pepper.
  • Add enough vegetable oil to just cover the mushrooms.
  • Seal the jar tightly shake to mix ingredients and refrigerate for several days, shaking occasionally.

Print Recipe

No Comments

Leave a reply