The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: May 23, 2009
Why spend so much time on a side dish? Put simply, it's worth it. The details make the difference and preparing these mushrooms will make you look like a cooking star. I used the mixture as a garnish for grilled pork chops using the allrecipes rub called Simple Pork Rib Dry Rub. It's as if these mushrooms were made for the grilled chops with this rub. They both bring a lot of heat and the taste explosion is spectacular. Do it!
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Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: May 18, 2009
This was SO good. The mushrooms disappeared so fast at the party I took them to. The best part of this recipe was the leftovers...I used the leftover marinade to marinade some chicken breasts, which lasted for two dinners. BEST chicken marinade I've had in a long time! :)
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Mountain House, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 13, 2009
Blah...totally bland.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 8, 2008
These were pretty good, and not difficult to make. I think I would leave out the green onions next time, and perhaps try white wine and white wine vinegar to improve the appearance.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 20, 2008
These were too sweet for my taste. Not really an italian style marinated mushroom.
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Home Town: Dunellen, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 7, 2008
This is the best marinated mushroom recipe I have found. I prepare the recipe and let it marinate overnight. It really brings out the wonderful flavors. Will make again and again!
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Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 23, 2007
Simply the best. My cousin, who hates mushrooms, ate half of the pot.
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Cooking Level: Expert

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Feb. 3, 2007
This dish was stunning! I served it warm & it was a hit! I did serve it though with red bell pepper strips instead of diced & used white onion instead of green onions.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 26, 2006
Color of mushrooms and taste was good with the addition of the red wine. But I found that the recipe called for too much red wine vinegar. Even after cooking and sitting in fridge for a day the flavor of vinegar was overwhelming.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 19, 2006
Super easy. I like a little extra red pepper strips. I think they are best room temp or warm but they are good on a salad as well.
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Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 5, 2006
I LOVED these mushrooms! I didn't have any red wine on hand so I used a cup of beef broth. They were fantastic! I will try these again and next time use the red wine and add a little more garlic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 3, 2006
I made this with a few changes. I didn't have enough wine and had no red wine vinegar, so I used balsamic and extra EVO. I also used more garlic, more green onions, and no peppers. I also added some sunflower seeds. It was sooo good!!! Next time I'll mix it with some baby spinach with the extra liquid. Perfect for a cold salad :}
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Cooking Level: Intermediate

Home Town: Lakebay, Washington, USA
Living In: Auburn, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 9, 2006
These are best warm, not at room temperature. Other than that, they were fine.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 3, 2006
I made these a few days ahead of Christmas intending to serve them. When I tested them Christmas morning they were a kind of unusual taste so I didn't serve them. My husband and I ate them heated a few days later, they were okay, with a quite strong vinegar flavor. I liked the little bit of zesty heat but would probably not make again.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Malaga, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 31, 2005
My husband liked these a lot better than I did. I thought the vinegar taste was very strong. Might try again with white wine and white wine vinegar. The red seemed 'heavy' for mushrooms.
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Cooking Level: Expert

Home Town: Upland, California, USA
Living In: Meadow Vista, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 6, 2005
WONDERFUL, WONDERFUL, WONDERFUL, I LOVED THIS RECIPE, WILL MAKE AGAIN! MY FAMILY LOVED IT. THANKS
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 25, 2005
I served these chilled the day I made them and they were awful. I don't know what was wrong. The alcohol/vinegar taste was so strong we could barely choke them down and I didn't even use all that it called for. I was the only one willing to try them again a few days later and they were much better, but still not as good as I had hoped.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 27, 2005
Served these as an appetizer for Christmas Eve and they were absolutely delicious!! Also, very very easy to make!! Make way ahead of time and refrigerate until you're ready to serve them!! Will definitely make again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 29, 2004
Outstanding by everyone that tried them.
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Cooking Level: Intermediate

Home Town: Cisco, Texas, USA
Living In: Itasca, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 6, 2004
These were fantastic! Boiling the mushrooms, then allowing them to cool in the pot gave them a nice texture. However, I realized too late that I had completely forgotten the brown sugar--but it didn't matter!! So, I recommend trying them without the sugar--they were really zesty! Next time, I will use the sugar, but they were great anyway.
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