– 3 pounds button mushrooms cut them in half if they’re large– 1/2 cup lemon juice I used fresh, you could use bottled– Water enough to cover mushrooms– 1 1/4 cups white wine vinegar with 5% acidity– 1 cup pure olive oil– 5 garlic cloves peeled and left whole– 1 1/2 teaspoon Kosher salt– 2 teaspoons dried oregano– 2 teaspoon dried parsley or basil– 1 teaspoon crushed red pepper flakes
Ingredients
Cook time: 5 min
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