The Abqaiq Cookbook - 1973

1 pound fresh mushrooms
3 cups water
1 1/2 teaspoons salt
1 teaspoon pickling spice
3/4 cup white vinegar
1/4 teaspoon pepper
3 tablespoons catsup
1/2 cup sugar
4 tablespoons cornstarch

Wash mushrooms and simmer in water, 1 teaspoon salt and pickling spice for 15 minutes. Drain; reserve liquid. Mix vinegar, remaining salt, white pepper, catsup, sugar, cornstarch and 1 cup mushroom liquid until well dissolved. Cook over medium heat, stirring constantly until thickened. Add mushrooms, simmer 8 minutes. Cool, store in refrigerator overnight.

Serve hot or cold. Excellent buffet dish.

R.C. McFatridge, Abqaiq