Reviewed: Nov. 18, 2012

I used white wine vinegar instead of tarragon vinegar, EVOO instead of vegetable oil and I cut the oil amount back by half. The family liked these okay, I thought they were VERY good. I swear, I could have eaten the whole bowl myself.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 30, 2012

These are very good. I could see the whole mushroom sitting on a platter of appys with toothpicks in them. Making them several days ahead would make it even more desirable. I'm using the leftover dressing to add to other things---including cooked rice! I love tarragon and garlic! Thanks for the recipe! EDIT: I am changing my rating to a 5 star because as these sit, they become VERY wonderful! I would absolutely make these two days at least in advance!

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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Jul. 14, 2012

really good, made for connie's july 2012

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Reviewer:

janet

Reviewed: Jun. 23, 2012

I made these for a party a few days in advance. They worked perfectly. I only wish I had made more. Everyone thought that I had bought them somewhere.

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Reviewer:

sharonras

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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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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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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Reviewer:

Pamela Malm

Reviewed: Oct. 13, 2006

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

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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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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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