On Jul 11, 7:41 pm, Terry Pulliam Burd >
wrote:
> On Thu, 12 Jul 2007 01:52:12 -0000, rummaged
> among random neurons and opined:
>
> >I was going to buy some marinated button mushrooms while at the store
> >awhile ago. But they were outrageously expensive ($6.49 for a small
> >10 oz jar).
>
> >I would really like to try and marinate some fresh ones. . .I've tried
> >it a bit in the past, but the mushrooms always turned a gray/brownish
> >color, fairly quickly.
>
> >Does anyone know a process for marinating mushrooms, that works pretty
> >well for them?
>
> This comes under the heading of "I'm Embarrassed to Admit It." I clean
> button mushrooms and then marinate them overnight in <blush> Kraft
> Zesty Italian Dressing. It's perfect. Mind you, the mushrooms are
> going to turn brownish, just as they do when you saute them.
>
> Terry "Squeaks" Pulliam Burd
>
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"


Thanks so much for the tip! I don't feel like such a "lame" cook
now. As it turns out, I've been marinating them in Kraft Roasted Red
Pepper Italian Dressing. . . So we're nearly on the same page.

I'm also thinking of trying Steve's idea about simmering them for a
few minutes first! I was wondering if setting them in lemon juice
would impede the browning/graying of them a bit. Kind of like what
happens with apple slices?

Myrl Jeffcoat
http://www.myrljeffcoat.com