From: riburr@shentel.net   
      
   All the lobster mushrooms I picked could fit in a quart-size canning jar   
   (with some pushing down.)  They were first cleaned (what a bitch),   
   quartered, some sliced onion added, and simmered in water and lemon   
   juice for 10 minutes, and drained.  The pickling juice used rice wine   
   vinegar, olive oil, garlic and spices, brought to a boil, then combined   
   with the mushrooms in a quart canning jar.  The recipe is somewhat based   
   on a mushroom pickling recipe found in "Edible Wild Mushrooms of North   
   America" by Fischer and Bessette.  This should be refrigerated and eaten   
   within a couple weeks as they are not canned.   
      
   This will be a side dish to a Chesapeake blue crab feast the family is   
   having tomorrow, Saturday.  See:   
   http://www.flickr.com/photos/63108152@N00/6220473184/sizes/m/   
      
      
      
      
   --   
   "Scrogged Kt'C will fulfill the promise of cold fusion powering every   
   household.  Off-line and abundant.  Exactly like having a powerplant in   
   your broomcloset."   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)