Easy and delicious. I will definitely make this again!
I made this up quickly, just to use some mushrooms that I had bought with no particular use in mind. (They don't keep - I should know better!) I am pretty sure that I used light olive oil instead of salad oil, which means that, yes, it does thicken in the fridge. The only problem this causes is that you can't serve them cold. The seasonings were perfect and I will definitely use this recipe often.
Made these for my Xmas party in Italian class tonight and they were a smashing success!! Everyone wanted the recipe! I didn't have dry mustard here so I made it without and they are yummy anyway! Molto bene!!!
These are always popular! I usually add a small onion, thinly sliced, and a little brown sugar and less oil
Just what the Dr. ordered! I added less oil and black pepper as MN Mark recommended. Delicious! Thanks Darlene!
Really good flavor. Added some fresh ground black pepper and a little more wine vinager. Very good taste....needs at least 24 hours in the fridge to marinate. Great recipe. Thanks!
Thanks Darlene. This was my first time making marinated mushrooms. Hubby loves them...I just hope there's some left by the time the company arrives.
Great! I like it and think that the this would make a great salad dressing it is a keeper
oops..I must have done something wrong because my mushrooms were inedible. All I tasted was oil and garlic. I do love garlic, but I expected to have the sweet tart taste going and it just didn't come through. I used canola oil, and added the rest of the ingredients just as described, and let them marinate overnight in the fridge. Sorry.
These were so delicious. Easy to put together. I made these to take to a work pot-luck. A big hit with everyone. The marinade was sweet-tart and full of garlic flavor. Thanks Darlene.