Reviewed: Feb. 4, 2008

Great recipe for fresh mushrooms. A little too much garlic for me. I will reduce the garlic next time. I added 1 Tbs. sugar & some fresh, flat-leaf parsley. Very fresh, tasty, no-cook, will use many times.

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SONSHINEX2

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Reviewed: Jun. 28, 2007

Soooooo good, and a true test of my abilities; my boyfriend is Russian and is accostomed to having mushrooms prepared this way. It would be helpful if we had a greater variety of mushrooms in this country but we don't. I used regular champignon but I did cut them down a bit. I also left out the pepper and added a lot of fresh dill. Will make again thanks!

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WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 1, 2007

Great and super easy appetizer. I did alter it a bit...instead of the onion, I sliced two shallots VERY thinly. Also used balsamic instead of white vinegar. Am making another batch today...everyone loved it! Thanks for sharing

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LEALCREW

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Reviewed: Dec. 22, 2006

EXCELLENT! I actually steamed asparagus and threw them in too. :) Mind you, the mushrooms Shrink down like crazy so I used 4 lbs to feed 20 people apetizers. I used a shallots versus the onion as it was a bit oniony for me, don't use the yellow onion or you'll be knocking people over when you say "hi". All in all an EXCELLENT RECIPE! I loved the flavour so much, I used ot over alternating slices of cream and cheddar cheese to make marinated cheese. TRY IT! it's great...then pop an altoid. BRAVA~ 5*'s

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