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Marinated Fried Chicken Mushrooms
Created by AndrewM, Tuesday, 05 January 2010


A Polish treatment of an abundant Pacific Northwest Mushroom.

  • 1 lb. Fried Chicken mushroom caps
  • 1/2 C. yellow onion, chopped
  • 2 bay leaves
  • 2 t. peppercorns
  • 1 t. whole allspice
  • 2 t. pickling salt
  • 1/2 C. water
  • 1/4 C. white wine vinegar
  1. Bring all the ingredients to a boil in a non-reactive pan. Reduce the heat and simmer for 15 minutes.
  2. Put the mushrooms and liquid into a pint jar, let cool.
  3. Put a lid on the jar, and refrigerate for at least 3 days. Consume before 3 weeks.
Additional Tips

Almost any firm, non-slimy or polypore mushroom can be used.

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