Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.

Target recipe: wipe mushrooms with a damp paper towel; do not rinse. slice mushrooms or cut into bite-size pieces. very small mushrooms can be left whole. over high heat, in a 12 inch frying pan, add olive oil and butter and heat to sizzling, swirling to coat bottom. add mushroom pieces. toss to coat with oil/butter mixture. sprinkle with salt and pepper and continue to cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown. add garlic and cook, stirring, 2 - 3 minutes more.