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Ingredients
1 Pound button mushrooms, stems trimmed
1 Large onion, sliced 1/2" thick and separated into rings
Dressing
2/3 Cup red wine vinegar
1/2 Cup vegetable oil
1 Clove garlic, minced
2 Teaspoons sugar
1/2 Teaspoon freshly ground black pepper
2 Teaspoons dried tarragon
4 Teaspoons Tabasco sauce
1 Bay leaf
1 1/2 Teaspoons dried marjoram
1 Envelope Lipton garlic mushroom soup mix
Instructions
Place the mushrooms and onion in a large serving bowl.
In a medium size glass mixing bowl, whisk together the vinegar, oil, garlic, sugar, pepper, tarragon, Tabasco, bay leaf, marjoram, and soup mix until thoroughly combined.
Pour the dressing over the mushrooms and onions and toss to coat evenly.
Cover the bowl with plastic wrap, refrigerate and let the salad marinate for at least 2 hours or up to 2 days.
Remove the bay leaf before serving.