Marinated Mushrooms II

Marinated Mushrooms II

156
Cristi Zbella 1

"This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard."

Ingredients 27 m {{adjustedServings}} servings 54 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.
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Reviews 156

  1. 200 Ratings

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Navy_Mommy
12/7/2003

Okay, I cheated and used bottled dressing, but no one could tell and they got rave reviews.

DEVLJAK
12/7/2003

I made these mushrooms ahead of time for a Super Bowl Sunday appetizer for my vegetarian mother and then I forgot to set them out! My co-workers were glad because they got to eat them the next day. Everyone enjoyed the flavor and several people asked for the recipe.

medicwifey
12/7/2003

These came out really good. I'm not a big fan of mushrooms but I wanted to try these, knowing if I didn't like them my roomates would eat them. They didn't even taste like mushrooms!! Yummy!! I didn't have any dry mustard so I left that out, and they still came out good.