Deb’s Spicy Summer Evening Mushrooms


This recipe came to be one summer night at a poolside cookout back in southern California. I have been asked for this recipe so many times, I decided to give it to the world. It is tangy, tasty, and even non mushroom eaters have devoured this dish each time I have made it.

Original recipe makes 8 servings


2 cups soy sauce
1 cup red wine vinegar
1/4 teaspoon ground black pepper
3 drops hot pepper sauce
2 pounds whole fresh mushrooms

  • PREP

    5 mins

  • COOK

    10 mins


    1 hr 15 mins


  1. In a medium bowl, mix soy sauce, red wine vinegar, ground black pepper and hot pepper sauce. Poke holes in the mushrooms using a fork, then place them in the soy sauce mixture. Cover and marinate in the refrigerator at least 1 hour.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place mushrooms on the grill and cook until browned and tender, about 10 minutes.


Calories: 68 kcal
Carbohydrates: 10.8 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 1.7 g
Protein: 7.5 g
Sodium: 3616 mg