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: clean the mushrooms, slice the caps and chop the stems. warm up the oil, butter and add the garlic. mix then add the mushrooms and sauté briskly over a lively flame for 4 minutes. make sure they are tender but still crisp. add chopped mint and parsley, cook one more minute, and add salt and pepper to taste. this could serve two people or four as a side dish with about three mushrooms each depending on the size of the mushrooms.