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Marinated mushrooms are juicy, irresistible mushrooms soaked in a zesty Italian herb marinade. These 15-minute flavor bombs are perfect for snacks, salads, sandwiches, charcuterie, and antipasto.
Why you'll love this recipe
- Simple, straightforward ingredients. Marinate any variety of mushrooms with a few pantry ingredients. So much flavor and so few ingredients!
- It only takes 15 minutes and a few quick steps to prepare marinated mushrooms.
- These utterly addictive flavor bombs are approved for so many restricted diets.
- Endless serving options include snacks, toppings, and add-ons.
- Skip the grocery store olive bar and stretch your dollars.
- mushrooms - Use any mushroom variety. I recommend always-available grocery store white mushrooms or baby bellas, aka Cremini.
- extra virgin olive oil - Or preferred oil for marinade.
- white wine vinegar - Any vinegar can be used, but this mild-flavored variety requires very little sugar, if any, to balance the flavor of the marinade.
- fresh parsley - Another key ingredient in Mediterranean cooking
- fresh garlic - Use fresh (not packaged minced garlic) because the flavor and texture are essential to the marinade.
- Italian seasoning - If you don't have this, make a quick Italian seasoning substitute with spices you have on hand.
- crushed red pepper flakes - This adds a hint of heat to the marinade and rounds out the flavor. Of course, you can increase the heat, if desired.
- salt and pepper
How to marinate mushrooms
Step 1. Remove stems from mushrooms along with any visible dirt. Boil mushrooms until very tender (about 3 minutes), stirring as needed. *See recipe footnote for saute option. Drain mushrooms in a colander to remove any excess water and cool down.
Step 2. To make the marinade, combine OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI FLAKES, SALT, and PEPPER in a jar or mixing bowl. Combine mushrooms with marinade in a mixing bowl.
Step 3. Serve immediately or continue soaking mushrooms in an airtight container up to five days in the refrigerator.
What mushrooms can I marinate?
Any mushroom variety can be marinated, but I usually stick with the always-available, store-bought mushrooms including white buttons, baby bellas aka cremini, portobello mushrooms, or shitake.
How long does it take to marinate mushrooms?
The marinade is prepped in five minutes and, once combined with the mushrooms, the marinating process begins. Marinated mushrooms can be enjoyed immediately or refrigerated up to 5 days. This further develops their delicious flavor, which makes them more addictive by the day!
Marinated mushrooms are flavor-packed and so versatile. Serve them as party appetizers or with a charcuterie board or antipasto. They make the perfect snacks for anytime! Use as a condiment for healthy veggie sandwich or mouthwatering Reuben sandwich. Or top a chickpea salad, pulled pork, or pasta salad to add even more flavor!
- 16 ounces of button mushrooms is about 8 cups. This shrinks to about 2 cups when boiled.
- Salting the boiling water is optional but adds flavor to the mushrooms.
- Since olive oil solidifies when it's chilled, I recommend resting the mushrooms at room temperature for 15 minutes before serving for optimal texture.
- Instead of boiling the mushrooms for this recipe, you can sauté them until they're tender and juicy. See recipe footnotes for instructions.
- Any vinegar can be used for this recipe. Varieties with higher acidity, such as white or apple cider vinegar, can be balanced by adding a small amount of sugar to the marinade.
- Add a few teaspoons of soy sauce in place of salt for more umami flavor.
Mushroom recipes you'll love
- Roasted Mushrooms
- Vegan Mushroom Soup
- Easy Air Fried Mushrooms
- Mushroom Stroganoff Recipe
- Mushroom Soup
- Grilled Portobello Mushrooms
Easy Marinated Mushrooms
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- 16 ounces Fresh Mushrooms
- 4 cups Water plus ½ teaspoon salt (optional)
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons White White Vinegar or other vinegar
- 1 tablespoon Fresh Parsley chopped
- 1 clove Garlic minced
- 1 teaspoon Italian Seasoning
- ¼ teaspoon Crushed Red Chili Pepper
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- Boil WATER and remove stems from MUSHROOMS along with any visible dirt.*See recipe footnotes for sauteed version
- Add MUSHROOM CAPS to water and boil until tender (about 3 minutes), stirring as needed.
- Use a colander to drain excess water from mushrooms and allow to cool.
- To make the marinade, combine OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI FLAKES, SALT, and PEPPER.
- Combine mushrooms and marinade. Serve immediately or refrigerate in an airtight container up to five days.
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- Heat 2 tablespoons OLIVE OIL in skillet on medium high heat.
- Add stemmed MUSHROOMS and sauté until tender and juicy (about 3 minutes), stirring as needed.
- Remove from heat and continue with step #4 above.