Pickled Lobsters and Honeys

Recipe by: Arleen Bessette, Cooking with the Asheville Mushroom Club, p. 147

 

Place mushrooms in a pot, cover with water and bring to a boil. Cook for not more than 5 minutes. Drain and place in a jar. Cover with dressing and cool. Place top on jar and refrigerate. Will keep up to 2 - 3 weeks.

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