1 Tbsp. parsley (minced)
1 Tbsp. brown sugar
1/3 cup red wine vinegar
1/3 cup oil
2 (6 oz. each) cans mushroom caps
Bring all ingredients
except mushrooms to boil. Add mushroom
caps and simmer 5 minutes. Cover and
refrigerate 24 hours.
Our friend Linda Gager accumulated quite a few good hors d‘oeuvre recipes after she and Sonny moved to St. Augustine and they began entertaining friends from the Yacht Club on Friday evenings. This is one of them.
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