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“this recipe is a variation on one I got from my sister. These are a great addition to an antipasto platter or a luncheon buffet, or for poppingin your mouth every time you open the fridge. They will keep much longer than they are likely to last. Prep time included marinating time.”
READY IN:
24hrs
YIELD:
2-3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Thoroughly mix all ingredients except mushrooms and parsley.
  2. Add mushrooms, quartered or sliced if desired or if you had to use large mushrooms.
  3. Cover and let marinate at least overnight (or longer) in refrigerator, stirring occasionally.
  4. Add parsley during the last 2 hours.
  5. After use, strain and save marinade for next time.

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