• 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

1. Saute the garlic in the oil.
2. Add all remaining ingredients except for the mushrooms.
3. Mix well and place in an ovenproof dish.
4. Add the mushrooms and mix well coating each mushroom with the marinade.
5. Marinade from 1-3 hours or more turning frequently.
6. Save the marinade for other uses.
7. 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.
8. I would also recommend that you leave out the salt, the soy sauce really has the salt covered in this recipe.

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.