Simple Marinated Mushrooms

Simple marinated mushrooms are just that – Mushrooms, simply marinated in white wine vinegar, herbs and garlic. This recipe couldn’t be any easier. Make a double batch because they won’t last long if you are a mushroom fan!

This recipe 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.  

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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. 

These simple Mediterranean marinated mushrooms are great in salads, as part of a tapas platter, charcuterie board, or as part of an antipasto platter. If using rosemary, go sparingly, as it tends to have a strong flavor.

What I love about this simple recipe

• Every time I make them, I forget how easy they are to make, and how much everyone loves them!
• There’s really no cooking involved, and minimal effort! Just briefly bring the brine to a boil and let the mushrooms marinate at room temperature several hours.
• Less than 5 minutes of prep time.
• The recipe uses common staple ingredients.
• There is no added sugar, seed oils or preservatives.

Ingredients for easy marinated mushrooms

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. Use a combination of mushrooms, baby Bella mushrooms, white or button mushrooms, if desired. I would avoid using portobello mushrooms as they are are quite large, and it’s best to use whole mushrooms. Use fresh herbs over dried herbs for the best flavor

• 1 pound fresh mushrooms; white button, baby Bellas or Cremini mushrooms are good choices.
• 1 cup white wine vinegar
• 3/4 cup dry white wine
• Lemon juice from 1/2 lemon (use more to taste)
• Sprigs of fresh thyme rosemary, or tarragon, bay leaf
• 2 garlic cloves, crushed
• 1/2 to 3/4 cup olive oil
• Kosher salt and black pepper to taste

How to make homemade marinated mushrooms

• Clean or wipe mushrooms.
• Place mushrooms in medium saucepan, add white vinegar, wine, lemon juice, garlic herbs and olive oil to a boil over medium high heat.
• Once liquid comes to a boil, turn off heat.
• Season to taste with salt and black pepper.
• Allow mushrooms to cool in saucepan at room temperature for a couple of hours.
• Transfer to glass jars or or mason jar. Remove herb stalks if desired, and add a clove or two of garlic and fresh herbs, and a bay leaf, if desired.
• Refrigerate.

Tips for the best marinated mushrooms

• Ideally the mushrooms should be bite sized. If using larger mushrooms, cut them in half or quarters. 
• Don’t use dried herbs. Fresh herbs are best. 
• Use a combination of herbs depending on what you like. Rosemary, tarragon and oregano are strong, so use less of them. Thyme is an excellent choice and pairs well with a little rosemary or oregano.
• Don’t use garlic powder or garlic salt. Fresh is best!
• Substitute part of the white wine vinegar for a white balsamic vinegar.
• If you substitute red wine vinegar, the mushrooms will take on a darker color.
• For a little extra kick, add a 1/4 teaspoon red pepper flakes.
• Don’t throw out the delicious marinade, save it for an excellent addition to a Basic Vinaigrette Dressing!

How to serve marinated mushrooms

In addition to being an healthy and easy snack, they are a delicious addition to any salad. Serve with crusty bread to get every last drop of the marinade!

• Serve them in a small bowl as part of a Charcuterie Board.
• They’re a perfect accompaniment to Goat Cheese Dip with fresh veggies.
• Add them to Antipasto Salad.
• Substitute marinated mushrooms for the fresh mushrooms in the Spinach Salad with Warm Bacon Dressing.
• Add them to a Nicoise Salad.

Marinated Mushrooms

Cynthia

These simple marinated mushrooms are great in salads, as part of a tapas platter or on their own. They take less than 10 minutes to make and are low carb and Whole30 compliant.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 6 servings

Calories 212 kcal

Ingredients

  

1x2x3x

• 1 pound fresh mushrooms white or cremini (brown) mushrooms
• 1 cup white wine vinegar
• 3/4 cup dry white wine
• 1/2 lemon juiced, or more to taste
• 1 spring fresh thyme rosemary, or tarragon, bay leaf
• 2 cloves garlic crushed
• 1/2 cup extra virgin olive oil
• Kosher salt and black pepper to taste

Instructions

 

• Clean or wipe mushrooms.
• Place mushrooms in medium saucepan, add white vinegar, wine, lemon juice, garlic herbs and olive oil to a boil over medium high heat.
• Once liquid comes to a boil, turn off heat. Season to taste with salt, pepper.
• Allow mushrooms to cool in saucepan at room temperature for a couple of hours.
• 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.
• Transfer to glass jars or or mason jar. Remove herb stalks if desired, and add a clove or two of garlic and fresh herbs, and a bay leaf, if desired. Refrigerate.

Notes

• Nutritional information is per serving, INCLUDING the marinade. Actually values are much less since the marinade is not served with the mushrooms!
• Don’t discard the marinade, it makes a great base for a vinaigrette!

Nutrition

Serving: 1servingCalories: 212kcalCarbohydrates: 5gProtein: 2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 10mgPotassium: 393mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 6mgCalcium: 24mgIron: 1mg

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