Recipe by DEBMCQUEEN
"This recipe came to be one summer night at a poolside cookout back in southern California. I have been asked for this recipe so many times, I decided to give it to the world. It is tangy, tasty, and even non mushroom eaters have devoured this dish each time I have made it."
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red wine vinegar
ground black pepper
hot pepper sauce
whole fresh mushrooms
What a fantastic find! I was looking for something different to 'spice up' our meal and came across this receipe. The entire family gobbled them up. I would recommend covering loosely with aluminum to hold in more juices.
I was looking forward to trying this recipe, but dissapointed in the results. My husband and I both enjoy vinegars but the vinegar here is overpowering. He did not like the mushrooms at all, I thought they were just o.k.
This was really popular at my BBQ, with veggies and non-veggies alike, although I admit that as I didn't have any red wine vinegar I substituted rice wine for it instead. One thing I would say though is not to leave them marinading for too long as a few of mine tried to fall apart as they were so soft.
I'm a huge vinegar fan but these were a bit stong for my taste. I will cut back on the vinegar next time but will def make again.
Amazing! I live in Alaska and it was 15 degrees outside when I put the mushrooms on the grill-and it was totally worth it! Spicy and savory, a must for summer entertaining!
hmmm... I'm going to suppose that the soy sauce we get down here in Peru is much stronger that the american one, 'cause these mushrooms were waaaay too tangy for comfort!!
Very good! My wife doesn't like mushrooms, but she loved these. I would add more hot sauce next time.
Easy to prepare and quick to grill. Next time I may brush them with butter while they're on the grill to add an extra layer of flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Deb's Spicy Summer Evening Mushrooms
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 4
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