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Easy Pickled Mushrooms

Jan S.

"This is a recipe I have made for years and it is as popular now as it was the first time I made it. Using canned mushrooms allows it to be made ahead and kept in the fridge."
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10 m servings 117 cals
Original recipe yields 8 servings

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  1. Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

Nutrition Facts

Per Serving: 117 calories; 9.3 g fat; 8.1 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 374 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious! I made it exactly as the recipe instructed. I did halve the recipe as I only had one can of mushrooms and I sprinkled dried parsley over it at the end just because I like the green ...

I ended up doubling the mustard but only due to personal preference. These are great and get better the longer they sit!