12 servings
1/4 cup blue cheese, crumbled
1 cup vegetable oil (I always use canola oil)
2 tablespoons lemon juice
1/4 coup white wine vinegar
2 garlic cloves, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
1/2 teaspoon dry mustard
hot sauce to taste (I use Frank's)
2 cups fresh mushrooms, stems removed
In a medium bowl, mix together the blue cheese, oil, lemon juice, vinegar, garlic, seasoning salt, sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.
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