Pickled Mushrooms

1 large onion, minced

1 garlic clove, minced

2 cups dry white wine

1/2 cup cider vinegar

2 bay leaves

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

1/2 cup olive oil

1 1/2 pounds button mushrooms

1/3 cup sour cream

2 tablespoons heavy cream

chopped chives

 

Combine onion, garlic, wine, vinegar, bay leaves, thyme, pepper and salt in saucepan. Bring to boil and simmer 5 minutes.

Add oil.

Remove stems from mushrooms and add to pan, simmer until mushrooms are tender, about 10-15 minutes.

Pour into 2 quart bowl and chill thoroughly.

Before serving.

Combine sour cream and heavy cream.

Drain mushrooms.

Combine mushrooms to cream mixture.

Sprinkle with chives. Serve cold.

 

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