Simple marinated mushrooms are just that – Mushrooms, simply marinated in white wine, vinegar, herbs and garlic. Perfect on a steak!
This recipe for simple marinated mushrooms comes from my days in cooking school.
Every Friday the school hosted a “Grand Classical Buffet” to showcase all the work that we, chefs in training, had learned. Marinated Mushrooms were always on the buffet, and always the first to go. Every time I make them, I forget how easy they are to make, and how much everyone loves them! As soon as I made them, the family descended on them and they were gone…poof! There’s really no cooking involved, just briefly bring the brine to a boil and let the mushrooms marinate in the juice for several hours or overnight.
There is no particular recipe for the simple marinated mushrooms. I think you should add what you like.
I love adding lots of herbs, because they grow so freely in my garden. Love garlic? Add more. Lemon versus wine?…just balance tart with oil. After marinating, I store them in a clean mason jar and replace the garlic cloves and herbs with fresh sprigs. They don’t usually last more than a few days, but will last a least a week in the fridge. We eat them straight out of the jar, in salads or as part of an antipasto or tapas platter. Do you know the difference between marinade, marinate and macerate? Click on the link to learn more.
Enjoy the simple marinated mushrooms!
- 1 pound button or Cremini (brown) mushrooms
- 1 cup white wine vinegar
- ¾ cup dry white wine
- Juice of ½ lemon (or more to taste)
- Sprigs of fresh thyme, rosemary, or tarragon, bay leaf
- 2 cloves garlic, crushed
- ½ to ¾ cup olive oil
- Kosher salt and black pepper to taste
- In a large saucepan, bring all the ingredients to a boil.
- Turn off heat and allow mushrooms to cool in saucepan.
- Season to taste with salt, pepper.
- Transfer to jars or a bowl. Remove herb stalks if desired and add a clove or two of garlic and fresh herbs, and a bay leaf, if desired.