Reviewed: Dec. 17, 2000

I added just a bit more brown sugar to this marinade because it had a bitter aftertaste. A dash of orange juice could give this marinde an added touch of sweetness. I thought the presentation was wonderful, with the colors of the red and green pepper. Next time, though I am going to cut the peppers into long shoestrings to make the jarred presentation more dramtic. This is the perfect thing to take to a Holiday gathering. They look and smell very inviting.

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31 users found this review helpful

Reviewer:

SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Reviewed: Oct. 19, 2001

i made these for christmas last year and my whole family loved them! very easy to make ahead of time. if you love mushrooms, you will love this recipe!

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26 users found this review helpful

Reviewer:

LINDA4970

Cooking Level: Intermediate

Living In: Wayne, New Jersey, USA

Reviewed: Aug. 29, 2003

AND I DON'T EVEN EAT MUSHROOMS! August 20, 2003 from Melissa: I made these Marinated Mushrooms last weekend to take to a niece's college graduation party. What a hit they were! I don't care for mushrooms myself, but can always recognize a good recipe when I see one! I had at least 8 people make a point of coming up to me to tell me EMPHATICALLY how much they loved the mushrooms. They would say something like "I love those mushrooms you made" and I'd say "Oh, thanks, glad you like 'em." and they'd say something like "I mean I REALLY like 'em." It's not that often that people go out of their way to comment TWICE on the same dish! I'll definitely be making this one a staple of my "party dishes"!

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40 users found this review helpful

Reviewer:

AUSTINRECIPELADY

Living In: Burnet, Texas, USA

Reviewed: Oct. 26, 2003

Great recipe! We doubled the size for a family get-together and it was a big hit.

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1 user found this review helpful

Reviewer:

RWAYNECOLVIN

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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1 user found this review helpful

Reviewer:

ROCKETTSGRL1

Reviewed: Dec. 29, 2004

Outstanding by everyone that tried them.

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1 user found this review helpful

Reviewer:

JNSUBSR

Cooking Level: Intermediate

Home Town: Cisco, Texas, USA

Living In: Itasca, Texas, USA

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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17 users found this review helpful

Reviewer:

GIGI9801

Cooking Level: Intermediate

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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1 user found this review helpful

Reviewer:

Melanie

Reviewed: Apr. 6, 2005

WONDERFUL, WONDERFUL, WONDERFUL, I LOVED THIS RECIPE, WILL MAKE AGAIN! MY FAMILY LOVED IT. THANKS

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Reviewer:

V29578

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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10 users found this review helpful