Marinated Mushrooms II

Marinated Mushrooms II

148 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Cristi Zbella
Recipe by  Cristi Zbella

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  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 (148)

Rate This Recipe
Navy_Mommy
44

Navy_Mommy

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

DEVLJAK
40

DEVLJAK

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
33

medicwifey

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.

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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