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- 1 pound medium or small mushroom
- 2 tablespoons sherry vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly ground allspice
- 1/2 cup olive oil
- 2 tablespoons small capers
Trim the stems of the mushrooms and wipe the caps clean with a damp towel.
Combine the vinegars, pepper, oil and capers in a mixing bowl. Toss the mushrooms and marinate for 3 hours or overnight.
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