How to make it

  • If you have the tiniest of melon scoops, carve out two eye holes in the mushroom. Otherwise use your paring knife and carve out small eye holes.
  • Notch a 'v' for the nose between the eye holes.
  • Cut vertical slits in the mushroom stem to simulate teeth.
  • Heat oven to 300 degrees.
  • Slowly roast mushrooms until shriveled.
  • Sprinkle with salt and pepper. Set aside.
  • While the mushrooms roast, reduce the vinegar with the herb and sugar until thick and viscous.
  • Drizzle over cooled mushrooms and serve on toothpicks.

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