If it isn’t already a family tradition, making this dish is a simple way to experience with Indian cuisine. My sous cook at Keswick Hall, Robbie J., taught it to me.
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 ½ teaspoons garlic salt
- 1 ½ teaspoons seasoning salt
- ¼ cup distilled white vinegar
- ½ cup olive oil
- 2 (8 ounce) cans mushrooms, drained
Instructions
- Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Note
Reviews
Easy. Next time I’ll use fresh versus canned mushrooms, perhaps a variety and cut the salt a bit and reduce the vinegar, but this makes a quick appetizer for toothpick food.
I LOVED these mushrooms! I had to laugh at the huge range of opinions on these. Personally, I couldn’t even wait to let these marinate – I ate most of them right after making them! I can see these being a bit salty if you use both garlic salt and seasoning salt. I used garlic powder instead of garlic salt and they were perfect. Such a quick way to kick up a boring old can of mushrooms!
DID NOT LIKE THEM AT ALL. Too salty, too much vinegar. Not good!
Good and easy. These were very popular at my party!
This was a great and easy recipe, which allows for variations. I used balsamic vinegar, because it adds a nice color and doesn’t have such a strong bite like white vinegar. Also, I added fresh pressed garlic and basil, and simmered the whole mixture for a few minutes to infuse the flavors before I set aside. Also, I only marinated these for 12 hours, not over night.
After making and trying these, I have to tell you this is nothing more than a salt delivery device. Now if eating liquid salt is your thing, then this recipe is for you, otherwise, I would pass on it as they were really quite bad. These rate no stars at all, but you have to give them at least one to write the review, so I gave it the one out of no choice of my own.
I scaled this recipe down to 2/3 since I only had 6.5 oz cans of mushrooms. Furthermore, instead of garlic and seasoning salts I used salt, garlic powder, onion powder, dried ground thyme, dried dill weed, celery ceed, and mustard – each about 1/8 teaspoon, but more of the salt. I feel that using seasoning salt, which contains msg and unhealthy preservatives is defeating the point of marinating something myself. I would have given the recipe 5 stars otherwise.
MMMMMM! This was excellent.
Excellent – really easy and my family devoured them at Thanksgiving!