No cooking involved, the mushrooms marinate for three days.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

    Advertisement

Nutrition Facts

96.7 calories; protein 2.4g 5% DV; carbohydrates 6.4g 2% DV; fat 7.5g 12% DV; cholesterolmg; sodium 1075.8mg 43% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/25/2010
I rated this a 4 as is, but I make a version that my family & friends give a 5 with giant portobello caps, which I marinate and then grill. My 17-year-old daughter asks for them about 3 times a week! I eliminate the salt, sub honey for sugar, use fresh oregano, omit the msg, use 1 tablespoon minced garlic, sub balsamic vinegar, reduce the pepper to 1/8 tsp and add about 1/4 c. soy sauce (hence the omitted salt, tho I add fresh-ground sea salt at the table), about 1/2 teaspoon minced fresh ginger, and a Tbs or so of chopped scallion if I have any on hand. I haven't marinated as long as 3 days; 24 hours seems plenty. I've also thrown in large pieces of bell pepper and chunks of zucchini, all of which have been a big hit among family & guests (including a lot of my daughter's teenaged friends). Read More
(51)

Most helpful critical review

Rating: 2 stars
06/07/2014
These just didn't work out for me. All I tasted was vinegar. The mushrooms were rubbery. Read More
24 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/25/2010
I rated this a 4 as is, but I make a version that my family & friends give a 5 with giant portobello caps, which I marinate and then grill. My 17-year-old daughter asks for them about 3 times a week! I eliminate the salt, sub honey for sugar, use fresh oregano, omit the msg, use 1 tablespoon minced garlic, sub balsamic vinegar, reduce the pepper to 1/8 tsp and add about 1/4 c. soy sauce (hence the omitted salt, tho I add fresh-ground sea salt at the table), about 1/2 teaspoon minced fresh ginger, and a Tbs or so of chopped scallion if I have any on hand. I haven't marinated as long as 3 days; 24 hours seems plenty. I've also thrown in large pieces of bell pepper and chunks of zucchini, all of which have been a big hit among family & guests (including a lot of my daughter's teenaged friends). Read More
(51)
Rating: 4 stars
05/24/2010
I make something like this for summer potlucks, only I don't use MSG, I double the spices and I use a couple tbsp. of balsamic vinegar instead of white vinegar. I could eat the whole bowl. You're best of doubling this at least. This recipe is good with baby bellas, too. Read More
(38)
Rating: 4 stars
11/30/2010
Fantastic! Really tasty. Everyone who has tried it loves it. Read More
(16)
Advertisement
Rating: 4 stars
12/02/2010
Simple recipe - I substituted red onion apple cider vinegar and eliminated the MSG. We ate it the same night and the vinaigrette is good - gets better in the fridge. Very nice! Read More
(11)
Rating: 5 stars
11/11/2012
I used to buy marinated mushrooms from my local deli market they were expensive. This is very tasty same or better than my local deli. I don't use MSG as probably it is used in the recipe as a food preserver and my family makes sure that they don't last long in the fridge. I use balsamic but red wine vinegar is good also. The use of red onions instead of yellow or white onions gives it a mellower flavor. I also add a squeeze of lemon or lime (whatever you have in hand) as it gives it a very fresh flavor. Other variations use Crimini (Baby Bella) instead of Button Mushrooms and also try the marinade brushed over grilled Portabella; simply wonderful. Double up on this one inexpensive to make and extremely tasty. Read More
(11)
Rating: 5 stars
05/15/2012
Made as directed except didn't add MSG it gives me headaches. Family couldn't keep out of it for even 24 hours! Had to practically hide it to get it to the 3 day mark. Tangy tasty wonderful combination. Daughter even used the liquid to put on bread! Salty slightly sweet tangy peppery wonderful combination. Read More
(10)
Advertisement
Rating: 5 stars
01/05/2013
I skipped the msg and used balsamic vinegar instead of white vinegar. Double the spices and you're all set. Wonderful flavor. A little oily but I've never had marinated shrooms that weren't. Thanks for the recipe. Read More
(5)
Rating: 5 stars
02/11/2015
I originally made this for my mushroom loving daughter who is at college. She hated it because of the vinegar flavor. However I've continued to make it several times for myself. I like it best the next day and that's generally how I eat it. I have been telling my buddies about these mushrooms and I told them that I think that they'd be great deep fat fried. I followed the recipe exactly again except this time instead of leaving my onions in slices (because I like to eat them too) I put everything (except the mushrooms) in a blender to get as much flavor into the marinade as possible. Then last night we breaded them in a store bought onion ring batter and deep fat fried them. They were incredible. That took this recipe and brought it to another level. You gained about another 6 fans last night. I shared with them all this recipe. I'm sure that it will be popular at all the camp sites this summer. Thanks again for a fantastic recipe. Read More
(4)
Rating: 4 stars
05/31/2013
I used balsamic and red wine vinegars instead of white and local raw honey instead of sugar for extra flavor. Didnt use any MSG. Marinated one day used 'shrooms in a pasta salad really tasty. Really liked marinating Portabella caps in it and then grilling as one reviewer mentioned. YUM. Nice take-along alternative for vegetarians going to a barbeque who dont want to eat a prepared GMO-laden soyburger. Next time might try adding a little curry powder to the marinade. Read More
(3)
Rating: 2 stars
06/07/2014
These just didn't work out for me. All I tasted was vinegar. The mushrooms were rubbery. Read More