Reviewed: Mar. 12, 2012

Delish!! So fresh tasting. Couldn't find really small mushrooms so I did cut some of the bigger ones and they were just fine. My husband loved them.

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Reviewer:

NancyLou

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Reviewed: Mar. 9, 2012

Absolutely fantastic. Marinated 3 hours...perfect.

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Reviewer:

thecutecook

Cooking Level: Intermediate

Reviewed: Nov. 3, 2011

I made this for a Halloween potluck and it was a hit. I thought I had made enough for leftovers, but not the case. Not a mushroom left! This is really easy to put together and you can make it well in advance. This will be on my Thanksgiving menu for sure.

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Reviewer:

Carol

Reviewed: Oct. 3, 2011

Just delicious, thanks for a great recipe. Didn't need to add or change anything, it Was what I was looking for. Thanks again. From Colombia-South America Ana

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Reviewer:

ana

Reviewed: Aug. 28, 2011

These are wonderful! I used them as topping on many different things ~ crostini, wraps, hamburgers. Very tasty!

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Reviewer:

B.J.Johnson

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Reviewed: Aug. 17, 2011

I am sooo not a lover of mushrooms, but I've friends and family who are. And if the speed at which these were scarfed down is any indication of how good these are ... then these are quickly going in the make again and again file.

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Reviewer:

Nicolette

Reviewed: Jul. 22, 2011

Very close to the jarred one. I used portobella mushrooms that I quartered. I used roasted garlic grapeseed oil and skipped the garlic. i didn't have any dried mustard so I added some brown mustard. I will make this again.

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Reviewer:

PaulaB

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Jul. 14, 2011

A wonderful recipe :)! I didn't have dry mustard so I used prepared mustard instead and the recipe still turned out great. 1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard

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Reviewer:

Tricia

Reviewed: Jul. 5, 2011

This was really good! The only change I made was that I did not have parsley on hand and used italian seasoning instead and was very tasty.

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Reviewer:

carawil8

Reviewed: May 21, 2011

I have been looking for the marinated mushroom recipe for a long time and finally found it. I used Balsamic vinegar instead of red wine vinegar because I didn't have it. I also added 1/4 cup honey and 2 Tbsps soy sauce. Even my husband who usually do not touch mushrooms ate a lot.

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