Recipe by Marilyn McCormack
"This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home."
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1 1/2 teaspoons
1 1/2 teaspoons
distilled white vinegar
2 (8 ounce) cans
Excellent - really easy and my family devoured them at Thanksgiving!
After making and trying these, I have to tell you this is nothing more than a salt delivery device. Now if eating liquid salt is your thing, then this recipe is for you, otherwise, I would pass on it as they were really quite bad. These rate no stars at all, but you have to give them at least one to write the review, so I gave it the one out of no choice of my own.
I scaled this recipe down to 2/3 since I only had 6.5 oz cans of mushrooms. Furthermore, instead of garlic and seasoning salts I used salt, garlic powder, onion powder, dried ground thyme, dried dill weed, celery ceed, and mustard - each about 1/8 teaspoon, but more of the salt. I feel that using seasoning salt, which contains msg and unhealthy preservatives is defeating the point of marinating something myself. I would have given the recipe 5 stars otherwise.
Good and easy. These were very popular at my party!
This was a great and easy recipe, which allows for variations. I used balsamic vinegar, because it adds a nice color and doesn't have such a strong bite like white vinegar. Also, I added fresh pressed garlic and basil, and simmered the whole mixture for a few minutes to infuse the flavors before I set aside. Also, I only marinated these for 12 hours, not over night.
MMMMMM! This was excellent.
DID NOT LIKE THEM AT ALL. Too salty, too much vinegar. Not good!
* Percent Daily Values are based on a 2,000 calorie diet.
Mary McCormack's Marinated Mushrooms
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 123
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