Ingredients
2 pounds fresh mushrooms1 envelope (0.7 ounce) Italian salad dressing mix1 cup water1/2 cup olive oil1/3 cup cider vinegar2 tablespoons lemon juice1 tablespoon sugar1 tablespoon minced fresh parsley1 tablespoon reduced-sodium soy sauce2 teaspoons crushed red pepper flakes3 garlic cloves, minced1/2 teaspoon salt1/8 teaspoon pepper
Preparation
Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool.
In a small bowl, whisk the salad dressing mix and next 11 ingredients. Place mushrooms in a large bowl; add dressing and stir to coat. Refrigerate, covered, 8 hours or overnight.
