Conference turris::cooks

    Here is how I do them.
    
    Clean the mushrooms, place in a container that will seal.
    Add Spanish Onion that has been cut into rings (use the amount
    you want)
    
    As a marinate use bottled italian salad dressing.  Pour this
    over the mushrooms and onion rings and cover the jar.
    
    Marinate a minimum of 1 1/2 days.  Give the jar a shake every once
    and a while.
    
    Note:  The mushrooms decrease in size as they marinate so make more
    than you think you will need.
    
    Judie
    
    
    

    I've always used Good Seasons Italian, however the other day I
    had an interesting variation.  I stopped by Gerard Farm in
    Framingham (aka the Turkey Farm) and their mushrooms looked 
    soooo good so I bought a small container.  First bite I was
    expecting them to taste like the usual Italian dressing flavor
    but was I surprised...instead they used their own house dressing
    which is quite sweet.  The taste was different and interesting.
    (Occasionally they sell their own dressing when they have time
    to bottle it, but I haven't had any luck for quite some time.)
    So, if you have a favorite oil & vinegar based salad dressing
    you may want to experiment.
    
    Evelyn
    

    I make a marinated dill mushroom....  The measurements aren't exact,
    but I just go with what looks good...... you basically want it to
    look like an Oil and Vinegar salad dressing....
    
    
    2/3 part vinegar
    1/3 part water
    1/4 tsp dill
    oil (just add until it looks good)
    salt (to taste)
    garlic powder (to taste)
    
    add mushrooms to the above and let set for at least 1/2 day.
    
    I think they're wonderful.... so has everyone I've made them for.
    
    
    

    
    These are cooked, then cooled. They're good drained and served in
    salads or as part of a salad bar.
    
    You need about a pound of mushrooms. If they're large, cut them
    in half.  (For parties I like to remove the stems and just make
    the buttons.) 
    
    In a saucepan big enough to hold the mushrooms combine:
    
    1/2 c water
    1/3 c vinegar or wine (you can vary the flavor considerably by using
                             red or white wine, wine vinegars, etc.)
    1/3 c oil
    1 good-sized garlic clove, sliced
    1 tsp or so thyme or poultry seasoning
    salt and pepper to taste 
    
    Heat to boiling, cover, reduce heat, and simmer 10 minutes.
    
    Add the mushrooms, stir to coat, and simmer 2-4 minutes, just until
    the mushrooms start to soak up the marinade. 
    
    Put the mushrooms and their liquid in a covered glass bowl. Depending
    on your feelings about garlic, you can remove the garlic now or leave
    it in.  Refrigerate at least 24 hours. 
    
    
    These are great

    Anthony's Pier 4 Marinated Mushrooms
    
    3lbs. mushrooms
    1/8-1/4 c. salt
    1 pinch crushed red peppers
    1/4 tsp. black pepper
    1/2 tsp. white pepper
    1 pinch oregano
    1/4 c. accent (any msg)
    1 tblsp. chopped red onion
    1/2 tsp. chopped garlic (2 cloves)
    2 c. wine vinegar
    2 c. wesson oil
    
    Wash mushrooms and drain well.  Mix all ingredients.  Cover and
    let marinate at least two days (if very large mushrooms, at least
    three days)  Stir often.   Use only wesson oil and exact ingredients.
    
    This recipe is absolutely delicious.
    
    Enjoy.
    
    Connie
    

Re:< Note 607.5 by AKOV05::BAUMEISTER >
                                  -< Anthony's Pier 4 Mushrooms >-

>    1/4 c. accent (any msg)

    Is that a quarter cup of MSG?  Doesn't sound to healthy to me.
    
    Oscar    

    I think the MSG is mainly used as a preservative.
    
    Yes, 1/4 cup.
    
    I haven't made them without the MSG, so I'm not sure on the taste
    without it.
    
    Connie