Total Calories: 55
1 In a large saucepan, bring the vinegar and water to a boil. Add the mushrooms and return the liquid to boiling. Cook 5 minutes. Drain the mushrooms, reserving the liquid.
2 Place the mushrooms in a quart-size glass jar, pressing them down with the back of a spoon. Add the garlic, salt, oregano, and crushed red pepper. Add enough of the reserved liquid to cover the mushrooms. Let cool slightly, then cover and refrigerate at least 24 hours before serving.
3 Serve the mushrooms drizzled with the oil, if desired. The mushrooms keep well in the refrigerator up to 2 weeks.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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