8 oz mushroom, fresh; sliced
3 oz shallots; slivered
3 cup vinegar, white
1 teaspoon cumin powder
Calories per serving: 35 Fat grams per serving: 0 Approx. Cook Time: 0:30 Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.
