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This recipe comes from a dear friend Amy. It is now a T&T recipe and it is multifunctional. Once you have savored all of the mushrooms save the marinade and use it as a dipping sauce for egg rolls or as a marinade for chicken. This recipe is, Easy and Excellant. Janie

Thanks Amy for sharing this wonderful appetizer with me.


  • 4 cloves of garlic minced
  • 1/3 cup olive oil
  • 2/3 cup white wine vinegar( used rice wine vinegar)
  • 1/3 cup of red or white dry wine( used dry vermouth)
  • 2 Tbs soy sauce( used Low-Sodium soy auce)
  • 2 Tbs honey( Used honey with white truffles)
  • 2 Tbs chopped parsley
  • 1 Tbs salt( did not use)
  • 2 Pounds of fresh mushrooms


  • Saute the garlic in the oil.
  • Add all remaining ingredients except for the mushrooms.
  • Mix well and place in an ovenproof dish.
  • Add the mushrooms and mix well coating each mushroom with the marinade.
  • Marinade from 1-3 hours or more turning frequently.
  • Save the marinade for other uses.
  • I marinaded mine for a little over 1-1/2 hours and the taste was wonderful, but the extra time certainly would enhance the flavor.
  • I would also recommend that you leave out the salt, the soy sauce really has the salt covered in this recipe.

Categories: Appetizer  Savory  Vegetable 
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