Marinated Mushrooms
Taste of Home
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Brenda Swan from Alexandria, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Overnight Recipes
TIME: Prep: 15 min. + marinating
Ingredients:
- 2 pounds fresh mushrooms
- 1 envelope (.7 ounce) Italian salad dressing mix
- 1 cup water
- 1/2 cup Crisco® Extra Virgin Olive Oil
- 1/3 cup cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tablespoon minced fresh parsley
- 1 tablespoon soy sauce
- 2 teaspoons crushed red pepper flakes
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Leaf lettuce, optional
Directions:
Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool.
In a jar with a tight-fitting lid, combine the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings; shake well.
Place mushrooms in a bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight. Serve in a lettuce-lined bowl if desired. Yield: 4 cups.