Reviewed: Nov. 22, 2009

Really turned out well. I will make it again. Next time I will add some pitted olives and sun dried tomatoes for added color and tastes.

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Mark_Westhoff

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Reviewed: Nov. 22, 2009

These are awesome!

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Lynn

Cooking Level: Expert

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Reviewed: Nov. 20, 2009

Add a pinch of red pepper flakes or a few drops of hot pepper sauce for a real pop in flavor. I add favorite herbs while the mushrooms marinate in the jars - bay leaves, rosemary, etc. Very versatile and can be tailored to individual taste. This makes a great appetizer with martinis!

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Free fall chef

Cooking Level: Expert

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Reviewed: Nov. 19, 2009

simple. tasty, not too oily. A snap to make. A classic addition to anti-pasta platters. My only swap is to use fresh chopped parsley (3x amount listed on recipe), and a tiny pinch of oregano (just under 1/4 tsp.)

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Leigh

Cooking Level: Professional

Home Town: Warrenton, Missouri, USA

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Reviewed: Nov. 17, 2009

Very easy and very tasty! I followed the directions exactly and I will be making these again FOR SURE!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 5, 2009

This was wonderful! It definitely needs to have some time after cooking for the vinegar taste to subside, and I added just about 1/8 teaspoon of horseradish for a little kick, but followed the rest of the recipe completely. I placed it on a bed of chopped iceberg and baby spring lettuces with a little diced tomato on top for color. My husband was pretty unsure about this one, but ended up liking it very much. Will do again soon - thanks for the recipe!

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Oct. 25, 2009

Really yummy and very easy to make. Next time I'll only use half the sugar though, it was a little overpowering.

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hlillywhite

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Reviewed: Oct. 24, 2009

It was too vinegary for me and mom's liking

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Mitulsa

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Reviewed: Sep. 29, 2009

I made these last night and everyone loved them. A quick, simple recipe with a great flavor. I did not alter the recipe at all. Next time around I might add some red pepper flakes for a little bite.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Sep. 19, 2009

I'm giving a 4 because I changed the recipe slightly. added 1/2t fresh grnd pepper, 1T each of parsley and thyme and an extra garlic clove. I only had 1/2 pound of mushroom. After 2 hours in the fridge they taste great. If you think they are to vinegary use rice wine vinegar instead. I thought the red wine worked great. Thanks for the great recipe. Taking it to a dinner party tonight on an antipasto plate.

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FISHGIRL

Cooking Level: Expert

Home Town: Encampment, Wyoming, USA

Living In: Melbourne, Florida, USA

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Reviewed: Aug. 30, 2009

I accidentally put an extra tablespoon of brown sugar in. They were good, but not a lot of flavour to them. Mine didn't turn out vinegary like other reviews have stated.

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bstgirl

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Reviewed: Jul. 24, 2009

These are awesome! I didn't have button mushrooms so I just cut my large mushrooms in halves and quarters. Took me 10 minutes. They can be an appetizer, or serve hot for a nice side dish.

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Angela

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

PLEASE FOLLOW THIS RECIPES THE WAY IT IS OMG IT WAS SO GOOD! THANKS CRISTI AND CRISTIS GRANDMA :)

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kimberlycancook

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Reviewed: Jul. 17, 2009

I was really hoping to like these, but I didn't and neither did my husband. Too vinegary tasting. I think next time I'll cut back on the vinegar and try adding more herbs.

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Angela

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: May 31, 2009

Absolutely delicious!!! Great with steak!

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Sbar8

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Apr. 30, 2009

These were good but not the best I've ever made. The recipe is simple enough to follow and easy enough to make, and the mushrooms do come out tasting good... btu they're missing something. Don't know if I'd make these again.

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MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 23, 2009

GRAND! I was skeptical, especially about the mustard, but these are great! This recipe is a keeper!

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tawny perry

Cooking Level: Expert

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Reviewed: Apr. 20, 2009

really good flavor. Make sure to make them ahead of time though because right off the stove they are too vinegary. Once they've cooled and set though but better taste. I gave only 4 stars due to they are best after just refrigerated over night. I didn't care as much for them after they had been in the fridge a couple days.

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Aunt Ree

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Reviewed: Mar. 27, 2009

Thank you Ms Zbella for submitting this fantastic recipe. When ever I see a recipe that has been handed down in the family, I am drawn to it. I made it as an appetizer for an informal dinner party, and everyone raved about it. I have made it at least a dozen times since. Every time someone tries it, they ask for the recipe. I have added a few more herbs of choice, oregano, thyme and dill. But its wonderful as is! Also, if you cook it down and carmalize the mushrooms, the sauce then becomes thick and mellow and makes a great hot side dish! Awesome!!

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