Total Time
25mins
Prep 25 mins
Cook 0 mins

This is originally from a local Methodist church cookbook published over 20 years ago and was submitted by my good friend, Gaye Couch. It can be served as a salad or as an appetizer and is always well received whenever I make it.

Ingredients Nutrition

Directions

  1. Wash vegetables and prepare as directed.
  2. Combine water, vinegar, oil and all herbs and seasonings.
  3. Whisk to combine well and pour over vegetables.
  4. Cover and refrigerate overnight.
  5. Before serving, drain most of marinade.
  6. If serving as a salad, place a butter lettuce leaf or two on a plate and spoon mushrooms onto lettuce.
  7. If serving as an appetizer, serve with party toothpicks.
Most Helpful

4 5

Nice marinated mushrooms. I thought they could use a little more OOMPH of some sort. . .perhaps some mustard or sugar or hot sauce. . .could not pinpoint it. I did let mine sit for 24 hours and it was perfect. Thanks for posting! Made for June 2009 Photo Tag.