I use my vinaigrette recipe for marinating mushrooms; I simplified it for you. I normally use fresh herbs, but for a marinade, that is not necessary. Mushroom Vinaigrette Marinade Ingredients 3 tbsp Dijon mustard 6 cloves garlic 1-2 shallots, depending on size (optional) 1 tbsp dried oregano 1 tbsp dried thyme 1 tbsp Balsamic vinegar, aged eight years or 1 tbsp molasses 4 tbsp red wine vinegar 3 tbsp white wine vinegar 2 tsp salt 2-3 tsp freshly ground black pepper 2/3 cup extra virgin olive oil, or to taste Directions Process in blender, adding the oil last. Yield: approx. 1-2/3 cups If you do not have molasses, you can add sugar to taste or use honey mustard instead of Dijon mustard. I cut the mushrooms into single portion size (halves or fourths or whole if very small), store them with enough marinade to cover them in a covered bowl for about and hour and then grill them very lightly - not enough to dry them out. A stovetop grill works fine. I make this recipe a lot, but I generally grill them over charcoal on skewers. You have to be careful not to overcook them, but they should not be raw. They can be served hot or cold, and are especially good in a green salad. Lars

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Thanks for posting this Carol, now I can print out the recipe and get THAT messy instead of my Craig Claiborne cookbook (grin). I used frozen peas and carrots (pre-cut!) or any other veggie I wish as a short cut.

Not my creations, from a magazine. I hope you enjoy them. I usually keep some cooked rice in the freezer and then find it easy to make a quick meal when necessary.