Amount
Ingredient
Preparation



8
ounces
mushrooms

fresh, sliced



3
ounces
shallots

slivered



3
cups
vinegar





1
teaspoon
cumin

powder

 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 1 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