Momma always served marinated mushrooms in a dark green, smooth crystal bowl on Christmas Eve at our home in south Louisiana. Every year. No exceptions.
It's become a staple for my parties now in Auburn, mainly because it's an easy, ahead of time recipe, and it's a impressive-looking appetizer...especially when you present it in a crystal dish like momma does.
I don't know where she got the recipe, but Mom says in our Family Favorites Cookbook, "I've been making these for years---since Dad was in residency. Everybody looks for them on Christmas Eve."
3 - 8oz. cans button mushrooms
1 cup red wine vinegar
1/4 cup vegetable oil
2 packages Good Seasonings Italian Dressing Mix
4 green onions including tops, chopped
3 teaspoons parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Drain mushrooms. Combine the remaining ingredients and let sit about 15 minutes until the parsley and green onions soften. Pour in drained mushrooms. Marinate overnight. Will last for several weeks in the refrigerator.