8 oz Mushroom, fresh; sliced
3 oz Shallots; slivered
3 c Vinegar, white
1 ts Cumin powder
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to hold it down. Pour vinegar mixture
over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10
to 15 minutes or until mushrooms are just tender. Remove from heat and let
mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.
Calories per serving: 35 Number of Servings: 4 Fat grams
per
serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving:
Marks:
