Reviewed: Nov. 20, 2008

Very good, I'm making several more batches of this today to can for family Christmas baskets. The only thing I'm going to do different is halve the onion amount. Not being a real onion person myself, a lot of it got thrown away after we picked out the mushrooms and I don't think it will make a huge difference in the marinating flavors. Very good and it's a keeper for us!

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OhmyDLM

	Cooking Level: Intermediate Home Town: Milford, Maine, USA
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Reviewed: Sep. 1, 2008

I used button and crimini mushrooms. I cut the big ones into 4 pieces for easier eating. The only thing extra I added was cut up marinated red peppers for color and taste. Excellent!

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Winelover813

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Porter Ranch, California, USA
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Reviewed: Aug. 8, 2008

these were great! i'm not a fan of mushrooms on their own - i always have to pair them with something. so, i used this recipe to marinate about a pound of white mushrooms, let them rest in fridge for a day, and then cooked them on kabobs with chicken and veggies - it was so good! i will definitely make these again!

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LadyLoo


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Reviewed: Aug. 8, 2008

Everyone loved these. I simmered for the full 12 minutes and then refrigerated overnight. The vinegar wasn't overpowering to me, as some reviews have stated. Great cold appetizer!

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Holly

	Cooking Level: Intermediate Living In: Oshkosh, Wisconsin, USA
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Reviewed: Jul. 28, 2008

Double the amount of marinade for 1# of mushrooms. Not enough liquid for simmering in the original recipe.

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ksojerio


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Reviewed: Jul. 26, 2008

This was an awesome recipe and I will make it again and again. I made it just as the recipe shows and it was great.

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traildrifter2

	Home Town: Spring Hill, Florida, USA Living In: Charlotte, North Carolina, USA
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Reviewed: May 31, 2008

I also used a fat free italian and added more vinegar, I let them marinate for 24 hours and felt like they could have soaked more.

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blondjme

	Cooking Level: Expert Living In: Clearwater, Florida, USA
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Reviewed: May 29, 2008

These are really good and easy to make.

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Jule Ann

	Cooking Level: Intermediate Home Town: Columbia Falls, Montana, USA Living In: Libby, Montana, USA
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Reviewed: May 19, 2008

WOW! This is fabulous!!! I didn't change a thing. Had some last night and made more today. I will always have these in the fridge. I'm going to try some mixed in a spinach salad.

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jcromwell

	Living In: Charleston, South Carolina, USA
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Reviewed: May 19, 2008

This was fantastic! I made this recently for a gathering and was lucky to have any left for my guests (had to write a "don't touch" message on the container to stop myself eating them all! All my guests raved about them and they all want the recipe. I can't believe they were soooo easy. Will definitely make again and again!

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strats

	Cooking Level: Intermediate
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Reviewed: May 16, 2008

Oh my gosh these are so good. For those of you that said it was too much vinegar you probably didn't simmer them long enough for the vinegar to simmer away. I doubled everything except the onions but I will make this next time we barbeque steak, wonderful side dish. Just happened to have mushrooms sitting in the fridge and didn't want them to spoil so I tried this recipe and am glad I did.

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PATZ2

	Cooking Level: Expert Home Town: Nanaimo, British Columbia, Canada
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Reviewed: May 13, 2008

These are seriously addictive and habit-forming...beware! I halved baby bella mushrooms and used white balsamic vinegar since that's what I had in the cabinet. There was plenty of juice left over that was perfect sopped up with bread. I made these for an antipasto platter, and will be making them again for snacks, gifts, lunch...well, you get the idea. :-) I never really liked the prepared mushrooms from the deli, but this recipe has converted me.

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Countess

	Cooking Level: Expert Home Town: San Francisco, California, USA Living In: Oakland, California, USA
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Reviewed: May 12, 2008

A couple of bites were okay, but this was really very strongly flavored (mostly tasted like vinegar) and did not go over very well. Needless to say, we had a LOT left over and we're not sure what to do with it.

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DELANIA

	Cooking Level: Intermediate Home Town: Toledo, Ohio, USA Living In: Cocoa, Florida, USA
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Reviewed: May 1, 2008

hmmmmmmm.... Yummy. My husband hates cooked mushrooms and he ate these. I didn't do anything different.

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Sam84jo

	Cooking Level: Intermediate
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Reviewed: Feb. 20, 2008

I can't believe how easy this was to make -- tastes every bit as good as the ones you get from the deli. I forgot it was simmering and left it on the stove for about 30 minutes longer than called for, but the mushrooms (I just used brown button ones) still had good texture and weren't too soggy. Guests couldn't believe it was homemade!

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luluweezie


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Reviewed: Jan. 2, 2008

Sometimes I treat myself to the expensive marinated mushrooms at the deli. Not anymore! These are so good. I didn't find them too vinegary as some other reviewers stated they had. Thank you for sharing your Grandmothers recipe.**Update: I chose a stuffed mushroom recipe to serve at our Christmas dinner. My son and his girlfriend both said they were disappointed as they were so looking forward to having these "scrumptious little babies" I won't replace them again.

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Marinated Mushrooms II

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