Mary McCormack's Marinated Mushrooms

7 Reviews Add a Pic
Marilyn McCormack
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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Adjust Servings

Original recipe yields 2 cups



  1. Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

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Reviews (7)

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Excellent - really easy and my family devoured them at Thanksgiving!



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.



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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Amount Per Serving (8 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 3.2 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 750 mg
  • 30%

Based on a 2,000 calorie diet



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Jean's Marinated Mushrooms


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Easy Pickled Mushrooms