This is a fantastic mushroom dish, which goes well as an appetiser or side dish. The mushrooms are succulent and packed full of flavour. Allow them to sit for at least 24 hours for maximum flavour.
This was just OK - I like the "Marinated Mushrooms II" recipe much beter from this website. - On this recipe - I made a few modifications - DO NOT ADD THE WATER!! - it does not need it - once the mushrooms cook a bit - it releases its own liquid into the sauce. I substituted olive oil for the oil. I felt like this recipe lacked taste - I added grainy mustard to adzing - the red wine vinegar was not strong enough. Also - I added the mushrooms to the pan when the mushrooms were half way cooked - Otherwise the peppers would have cooked mush quicker and have gotten very mushy in pan. - 25 Jul 2008 (Review from Allrecipes US | Canada)
This recipe was very tasty. I love the blend of mushrooms and peppers. My only suggestion is to leave out the sugar. This recipe already has so many hearty ingredients, the veggies, seasonings, vinegar... no need to taint it with sugar. - 27 Jun 2010 (Review from Allrecipes US | Canada)
The mixture was quite tart as is so after I had cooked the mushrooms and bell peppers ( I sliced them instead of diced) as directed, I added about 2-3 tablespoons of olive oil. I also steamed asparagus separately and added the hot mixture over the steamed asparagus. Then I added some calamata olives and marinated artichoke hearts with some of that marinade also. Got good reviews from the party. I would give it a five star after my changes. - 26 Feb 2011 (Review from Allrecipes US | Canada)