Marinated Mushroom Caps

1. 1

   Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.

2. 2

   Set aside.

3. 3

   Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.

4. 4

   Fridge for 4 hours.

5. 5

   Keep up airtight container.

6. 6

   *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.

* Per serving · 4 servings · Values may vary.

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