Marinated mushrooms are a delightful appetizer or side dish that blends the earthiness of mushrooms with the zing of vinegar, aromatic herbs, and spices.
Perfect for parties, potlucks, or meal prep, this marinated mushroom recipe is not only easy to make but also incredibly versatile. Whether served with crusty bread, tossed into salads, or eaten straight from the jar, these mushrooms are packed with flavor and nutrition. With no artificial additives and completely plant-based, this homemade recipe delivers a gourmet experience using just a few simple ingredients. Plus, it can be made ahead and stored in the refrigerator, making it an ideal option for healthy snacking or elegant entertaining.
Ingredients:
• 500 grams (1 lb) button mushrooms, cleaned and trimmed
• 1/4 cup olive oil (extra virgin for best flavor)
• 3 tablespoons white wine vinegar (or apple cider vinegar)
• 2 cloves garlic, thinly sliced
• 1 teaspoon black peppercorns
• 1/2 teaspoon red chili flakes (optional for heat)
• 1 teaspoon salt
• 1/2 teaspoon sugar (to balance acidity)
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)
• Juice of half a lemon (optional, for brightness)
Instructions:
- Prepare the Mushrooms:
Begin by cleaning the mushrooms thoroughly. Use a damp paper towel or a soft brush to wipe off any dirt. Trim the stems if needed, especially if they appear dry or woody. Leave small mushrooms whole and halve any larger ones to ensure even marination. - Blanch the Mushrooms:
In a medium saucepan, bring water to a boil. Add a pinch of salt and then the mushrooms. Let them cook for 2–3 minutes until they just begin to soften but remain firm. Drain and set aside. This step helps the mushrooms absorb flavors better. - Create the Marinade:
In a separate pan, combine olive oil, vinegar, sliced garlic, peppercorns, chili flakes, salt, sugar, bay leaf, oregano, and thyme. Warm gently over low heat for 2–3 minutes, allowing the garlic and spices to infuse into the oil. Be careful not to overheat, as burning the garlic will impart bitterness. - Marinate the Mushrooms:
Add the blanched mushrooms to the warm marinade. Stir gently to coat the mushrooms evenly in the spice-oil mixture. Let the mixture cool to room temperature, then transfer everything to a glass jar or airtight container. Press mushrooms down to ensure they’re mostly submerged. - Chill and Infuse:
Refrigerate the marinated mushrooms for at least 6 hours, preferably overnight. The longer they sit, the deeper the flavor. They will keep in the fridge for up to 7–10 days and improve over time. - Serve and Garnish:
Before serving, bring mushrooms slightly to room temperature for the best flavor. Drizzle with a little fresh lemon juice and sprinkle with chopped parsley. Serve with toothpicks as a party appetizer or add to charcuterie boards, pasta, or antipasto platters. - Tips and Variations:
• Add sliced red onions or roasted red peppers to the marinade for color and sweetness.
• Use balsamic vinegar for a deeper, richer flavor twist.
• Add a few olives or capers for a Mediterranean flair.
• Replace dried herbs with fresh ones if available—just double the quantity.
• For extra zest, add a few strips of lemon or orange peel to the marinade.