Mary McCormack's Marinated Mushrooms Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 6, 2011
DID NOT LIKE THEM AT ALL. Too salty, too much vinegar. Not good!
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Reviewed: Mar. 28, 2009
Good and easy. These were very popular at my party!
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Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA
Living In: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2009
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.
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland

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Reviewed: May 31, 2008
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.
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Cooking Level: Expert

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Reviewed: Apr. 25, 2008
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.
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Cooking Level: Intermediate

Reviewed: Oct. 17, 2007
MMMMMM! This was excellent.
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada
Reviewed: Nov. 23, 2001
Excellent - really easy and my family devoured them at Thanksgiving!
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