Reviewed: Dec. 14, 2010

I use a package of ranch dressing mix. If wanting to serve these warm use a crockpot and some extra butter let it sit on high for one hour and on low for another one to two hours these are great warm.

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2 users found this review helpful

Reviewer:

nicimarie

Cooking Level: Intermediate

Home Town: Blue Earth, Minnesota, USA

Reviewed: Jul. 3, 2008

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!

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12 users found this review helpful

Reviewer:

DANA HUME

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Boise, Idaho, USA

Reviewed: Dec. 24, 2007

I tried this recipe and my husband loved it. Very easy to do. I am making it again today for my son! Thank You!

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1 user found this review helpful

Reviewer:

Pamela Malm

Reviewed: Oct. 13, 2006

The longer you marinate them, the better. I recommend at least 24 hours.

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2 users found this review helpful

Reviewer:

RAD0

Reviewed: Aug. 20, 2006

These mushrooms were delicious!! Served them for my Steeler party and I couldn't stay away from them nor could anyone else!!! Will be making these many more times!!! I doubled the recipe and every single mushroom was gone the same night!

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2 users found this review helpful

Reviewer:

Dani

Reviewed: Aug. 12, 2006

This is a good addition to an antipasto or appetizer tray. I don't think the mushrooms need to be sauteed before marinating, I've done it both ways and prefer to marinate them raw. Just use a small button size and marinate at least 8 hours. One clove of garlic is plenty for my taste!

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3 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Aug. 12, 2006

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).

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2 users found this review helpful

Reviewer:

CRICKETMARIE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Brooklyn, New York, USA

Reviewed: Jun. 26, 2006

I was trying to duplicate these really wonderfull marinated mushrooms I had at a local resteraunt. I found this recipe hoping that it would be close but it turned out really bad I'm not sure what I did wrong I followed it to a T except I couldn't find the tarragon vinegar so I used white vinegar maybe that was the problem? The garlic was really strong and I love garlic. I think I'll just keep looking.

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2 users found this review helpful

Reviewer:

johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Dec. 16, 2005

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.

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6 users found this review helpful