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- Cook Time:0:30 Heat vinegar and cumin in a non-aluminum pan till boiling. Simmer five min. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mix over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 min or possibly till mushrooms are just tender. Remove from heat and let mushrooms cold in the vinegar. Drain and chill till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 378mg | 11% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.64g | 1% |
| Protein 2.26g | 4% |
