Recipe - Atjar Tumis Djamur (Mushroom Pickles)

8 ounce Mushroom, fresh; cut or sliced up
3 ounce 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 nonaluminum 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini