Favorite Marinated Mushrooms Recipe

5 4 5
Favorite Marinated Mushrooms Recipe
Favorite Marinated Mushrooms Recipe photo by Taste of Home
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Favorite Marinated Mushrooms Recipe

Read Reviews
5 4 5
Publisher Photo
Brenda Snyder from Hesston, 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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 2 pounds fresh mushrooms
  • 1 envelope (.7 ounce) Italian salad dressing mix
  • 1 cup water
  • 1/2 cup olive oil
  • 1/3 cup cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon reduced-sodium 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 small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings.
Place mushrooms in a large 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.
Originally published as Marinated Mushrooms in Taste of Home June/July 2003, p44

Nutritional Facts

1/2 cup: 166 calories, 14g fat (2g saturated fat), 0 cholesterol, 602mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 4g protein.

  • 2 pounds fresh mushrooms
  • 1 envelope (.7 ounce) Italian salad dressing mix
  • 1 cup water
  • 1/2 cup olive oil
  • 1/3 cup cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Leaf lettuce, optional
  1. 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.
  2. In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings.
  3. Place mushrooms in a large 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.
Originally published as Marinated Mushrooms in Taste of Home June/July 2003, p44

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Reviews forFavorite Marinated Mushrooms

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justmbeth User ID: 1196484 48163
Reviewed Mar. 26, 2011

"This recipe was very easy to make. It makes a great side as well. I used only 1/2 the mushrooms and kept the remaining dressing in the refrigerator for next time, which will be soon."

MY REVIEW
cookienursekim User ID: 5636708 93591
Reviewed Jan. 8, 2011

"This recipe is so easy to make ,my familiy & friends love it, I get multiple requests to bring it to holiday functions, I had to start making a double batch!"

MY REVIEW
suwest User ID: 4738021 129800
Reviewed Jan. 28, 2010

"made these for the first time a couple of Christmas ago. They are a favorite with my whole family, especially the guys."

MY REVIEW
foodygirl1979 User ID: 3126489 139410
Reviewed Dec. 5, 2008

"These are fantastic. Every time I make them the bowl comes back empty and everyone is asking for thr recipe, so yummy!"

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