Recipe by Kathleen Burton
"Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!"
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2 (8 ounce) packages
1 (.7 ounce) package
dry Italian-style salad dressing mix
garlic, peeled and crushed
hot pepper sauce
Have brought this dish several times to parties. It is always the first to go! Make sure mushrooms are browned well before refrigeration. Thanks for the recipe.
Basically, this recipe is marinading mushrooms in Italian salad dressing. It's a bit oily, and I was not very impressed. I also thought that more than 2 tablespoons of butter was necessary to saute 16 oz. of mushrooms (I made to serve 12).
Wonderful! But, the one replacement I would recommend making: Extra Virgin Olive Oil instead of vegetable oil. That's it! Great recipe! Thanks, Jean! AND my sister used this recipe for a party, and got rave reviews!
These are like those potato chips. You can't eat just one!!!
Delicious. The only change I made was I added 1 teaspoon of sugar instead of the 1 tablespoon called for in the recipe. My family really enjoys these mushrooms and I made them again today to go with orange-roasted pork loin and mashed potatoes. Thank you Kathleen!
This was a super-simple recipe and made a great appetizer. I chose to use a garlic & herb dressing mix instead of the italian. I also added a bit more garlic than was called for. Everyone loved them and thought I had really worked hard on them!
Were o.k. Made for my Dad's 50th birthday. Had a lot of mushroom lovers there and I still took some home. Not a good sign. Thanks anyway.
Funtastic and extremely easy to make. My boyfriend loved these. I added less oil and more vinegar and would recommend to keep the mushrooms in the fridge for a couple of days before serving for more vinegary taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Jean's Marinated Mushrooms
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
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