2 large bottles of balsamic vinaigrette - Wishbone
2 good tablespoons of Dijon mustard
1 cup red wine or marsala wine
1/4 cup Worcestershire sauce
3 tablespoons of pressed garlic
1 tablespoon of dried parsley
1 tablespoon of dries basil
pepper to taste
2 pounds button mushrooms
Combine all ingredients - except mushrooms - well with a whisk.
Place mushrooms in a glass bowl or jar and pour your prepared vinaigrette onto mushrooms and cover. Place in the fridge and stir once a day. Make 2-3 days ahead for best flavor.
Serve with water crackers.
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