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page heading
PICKLED HONEY MUSHROOMS
by Grete Turchick
Ingredients:
  • 4 to 5 cups sliced honey mushrooms (Armillaria mellea)
  • White vinegar
  • 1/2 cup olive oil
  • 1 to 2 teaspoons salt
  • 1/8 teaspoon mace
  • 2 pinches oregano
  • several pinches dill weed
  • 5 to 10 cloves garlic
  • freshly ground black pepper
Method:
Simmer mushrooms in water for 5 - 10 minutes; discard water. Cover mushrooms, using 1 part vinegar to 2 parts water; simmer 5 minutes more. Prepare pickling mixture by combining olive oil, salt, mace, oregano, dill weed, and garlic; add pepper to taste. Drain mushrooms and add to pickling mixture; mix thoroughly. Refrigerate for 2 hours before serving.
Serves 6 to 8.