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3 cups
Easy
Published 1966
Wash the mushrooms and leave them whole. Cook them in one inch of boiling water containing one teaspoon of the salt for ten minutes.
Drain the mushrooms. Add remaining ingredients and toss lightly. Refrigerate for several hours, overnight, or for several days before serving. Use as a relish or as one of the dishes for antipasto or hors d’oeuvre.
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