I’ve been making this recipe for years, and it continues to be well-liked just as it was the first time. It can be prepared in advance and stored in the refrigerator by using canned mushrooms.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 onion, thinly sliced
- ⅓ cup red wine vinegar
- ⅓ cup vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 2 (12 ounce) cans whole mushrooms, drained
Instructions
- Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.
Reviews
I know it’s cheating but when whole baby mushrooms are hard to find these are easy to do & store in the fridge for festive meals or just plain snacking.
This was easy to make and tasty but seemed to be lacking something so I added garlic salt, red pepper flakes and a small amount of fresh ginger.
Delicious! I made it exactly as the recipe instructed. I did halve the recipe as I only had one can of mushrooms and I sprinkled dried parsley over it at the end just because I like the green color. It tasted even better the next day. Will definitely make this again.
I ended up doubling the mustard but only due to personal preference. These are great and get better the longer they sit!