Mark's Marinated Mushrooms Recipe

5 4 6
Mark's Marinated Mushrooms Recipe
Mark's Marinated Mushrooms Recipe photo by Taste of Home
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Mark's Marinated Mushrooms Recipe

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5 4 6
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 1 pound small fresh mushrooms
  • 1 small onion, thinly sliced
  • 1/3 cup white wine vinegar
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground mustard

Directions

In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a bowl; cover and refrigerate overnight. Yield: 3 cups.
Originally published as Mark's Marinated Mushrooms in Taste of Home April/May 2005, p46

Nutritional Facts

1/4 cup: 69 calories, 6g fat (1g saturated fat), 0 cholesterol, 198mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.

  • 1 pound small fresh mushrooms
  • 1 small onion, thinly sliced
  • 1/3 cup white wine vinegar
  • 1/3 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  1. In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a bowl; cover and refrigerate overnight. Yield: 3 cups.
Originally published as Mark's Marinated Mushrooms in Taste of Home April/May 2005, p46

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Reviews forMark's Marinated Mushrooms

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saw-whet User ID: 2849135 69399
Reviewed Oct. 18, 2014

"Great recipe, easy to make."

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kccaid_MI User ID: 43704 82720
Reviewed Apr. 10, 2013

"This has been one of my favorite Taste of Home recipes for years."

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engramish User ID: 1703777 101509
Reviewed Jun. 29, 2011

"I made these for a family gathering. They were the first to go and everyone was asking for the recipe!"

MY REVIEW
vicnmary45 User ID: 3480504 82719
Reviewed May. 2, 2011

"These are so simple and so good! I have made them with minced garlic and italian herbs or other additives to suit my mood. I make these often. Thank you for this recipe."

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