I first tasted these at a restaurant where I worked. They served them to the customers as an appetizer. All of the customers could not stop with one or two of these tangy bites.
Yield:
4 cupsIngredients
2 lbs fresh mushrooms
1 envelope (.7oz) Italian salad dressing mix
1 c water
1/2 c olive oil
1/3 c cider vinegar
2 tbsp lemon juice
1 tbsp sugar
1 tbsp minced fresh parsley
1 tbsp soy sauce
2 tsp crushed red pep flakes
3 cloves garlic, minced
1/2 tsp salt
1/8 tsp pepper
Instructions
Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool.
In a jar with a tight-fitting lid, combine the salad dressing mix, water, oil, vinegar, lemon juice, sugar parsley, soy sauce, red pepper, garlic, salt and pepper shake well.
Place mushrooms in a bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.
