Reviewer:

danib

Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

OStreetGuy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
11 users found this review helpful