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Mushrooms In Olive Oil

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOMS IN OLIVE OIL
 Categories: Italian, Vegetables
      Yield: 1 Servings
 
      1 lb Mushrooms, small
      2 c  White wine vinegar
      1    Lemon;juice of
      2 tb -Salt
      1    Garlic clove;cut lengthwise
           -in 4 pieces
    1/2 ts Whole peppercorns
      1 c  Olive oil
 
  " The smallest mushrooms you can find in the market are the best for
  preserving in oil. If you buy them in boxes that contain mixed sizes,
  reserve the larger ones for other uses. Mushrooms prepared in this
  way, like artichoke heats, made superb hors d'oeuvres when served
  with salame (sic), carne secca and other cold cuts."
    Cut all mushroom stems to be more or less the same length. Place
  vinegar, lemon juice and salt in a saucepan (not aluminium) and bring
  to a boil. Add mushrooms and cook for 5 to 6 minutes. Drain and cool
  thoroughly for several hours. Add garlic and peppercorns and toss
  lightly.
    Place in glass jars and add olive oil to cover. Store in
  refrigerator, where they will keep a few weeks. YIELDS: APPROX 1 1/2
  pints
 
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