"JimL" > wrote in message
om...
> Marinated mushrooms -- Something different as an additional item.
>
> Fresh mushrooms, cleaned and trimmed. Overnite marinate, in sealed
> container, tossed adn coated (not swimming in!) a bit of olive oil, a
> flavored vinegar, a few onion half-rings (raw), perhaps a touch of
> garlic powder (not much!) and your favorite green herb (basil, dill,
> rosemary -- just one, but they're all different).
>
> Before serving, drain through a colandar, but do not rinse. I'm
> lazier, I just use a slotted spoon to lift them from the plastic
> marinade container into he serving dish. A toothpick in each, if you
> wish. Or just a teaspoon in the bowl for guests to get them onto their
> plates.
>
> snip<
================

Hi Jim!

Years ago, I began making Pickled Mushrooms that required being kept in the
dark for a week.. then I stumbled upon the 'cheater's method' for the times
I don't preplan a week in advance:

Mushrooms, cleaned and sliced or left whole
1/2 bottle of WishBone* Italian Salad Dressing

Pour dressing over mushrooms and let chill a few hours before you're ready
to serve.


Sounds like between us, we can do mushrooms whatever way necessary depending
upon how much time there is before serving!

Cyndi