Rating: 4.55 stars
38 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.

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  • In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.

  • Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.

Nutrition Facts

142 calories; protein 1.2g; carbohydrates 3.4g; fat 14.2g; cholesterol 5.1mg; sodium 292.4mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
01/25/2004
Have brought this dish several times to parties. It is always the first to go! Make sure mushrooms are browned well before refrigeration. Thanks for the recipe. Read More
(21)

Most helpful critical review

Rating: 2 stars
08/12/2006
Basically this recipe is marinading mushrooms in Italian salad dressing. It's a bit oily and I was not very impressed. I also thought that more than 2 tablespoons of butter was necessary to saute 16 oz. of mushrooms (I made to serve 12). Read More
(3)
38 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2004
Have brought this dish several times to parties. It is always the first to go! Make sure mushrooms are browned well before refrigeration. Thanks for the recipe. Read More
(21)
Rating: 5 stars
11/08/2009
Wonderful! But, the one replacement I would recommend making: Extra Virgin Olive Oil instead of vegetable oil. That's it! Great recipe! Thanks, Jean! AND my sister used this recipe for a party, and got rave reviews! Read More
(16)
Rating: 5 stars
01/25/2004
These are like those potato chips. You can't eat just one!!! Read More
(14)
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Rating: 5 stars
01/25/2004
Delicious. The only change I made was I added 1 teaspoon of sugar instead of the 1 tablespoon called for in the recipe. My family really enjoys these mushrooms and I made them again today to go with orange-roasted pork loin and mashed potatoes. Thank you Kathleen! Read More
(11)
Rating: 5 stars
01/25/2004
I made this to take to lunch at a friend's house. Everyone just raved about it, and several people asked for the recipe. I used half of the sugar called for in the recipe, and it seemed to be just right. The mushrooms also took a lot more than 5 minutes to brown. Thanks for sharing this one--it was great. Read More
(8)
Rating: 4 stars
01/25/2004
Were o.k. Made for my Dad's 50th birthday. Had a lot of mushroom lovers there and I still took some home. Not a good sign. Thanks anyway. Read More
(8)
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Rating: 5 stars
01/25/2004
This was a super-simple recipe and made a great appetizer. I chose to use a garlic & herb dressing mix instead of the italian. I also added a bit more garlic than was called for. Everyone loved them and thought I had really worked hard on them! Read More
(8)
Rating: 5 stars
01/25/2004
I made these for a party and they were wonderful. I made them then let them sit in the marinade overnight. I also used less sugar. I would definitely do these again. Read More
(7)
Rating: 5 stars
12/16/2005
Funtastic and extremely easy to make. My boyfriend loved these. I added less oil and more vinegar and would recommend to keep the mushrooms in the fridge for a couple of days before serving for more vinegary taste. Read More
(7)
Rating: 2 stars
08/12/2006
Basically this recipe is marinading mushrooms in Italian salad dressing. It's a bit oily and I was not very impressed. I also thought that more than 2 tablespoons of butter was necessary to saute 16 oz. of mushrooms (I made to serve 12). Read More
(3)