Simple Marinated Mushrooms
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!
Simple Marinated Mushrooms
Ingredients
- 1 pound button or Cremini brown mushrooms
- 1 cup white wine vinegar
- 3/4 cup dry white wine
- Juice of 1/2 lemon or more to taste
- Sprigs of fresh thyme rosemary, or tarragon, bay leaf
- 2 cloves garlic crushed
- 1/2 to 3/4 cup olive oil
- Kosher salt and black pepper to taste
Instructions
- 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.
- Refrigerate
I haven’t ever made this sort of mushroom appetizer, but used to make plain pickled mushrooms years ago and agree, extremely easy to make! Which makes me wonder why on earth I haven’t made them in so long! Love your pics!
What a great appetizer! I’ve been marinating and pickling vegetables throughout the Summer but it never occurred to me to try mushrooms. Great idea, thanks for sharing!
What a great appetizer!
Oh this over some rice would be so good right now. It’s kind of cloudy and cool here in my area.
I loooovvveee mushrooms. I could eat this whole bowl – lemon, thyme, and wine? Yes, please!
I haven’t made marinated mushroom in so long, time to remedy that!
Looove mushrooms and I can’t believe I have not tried this yet. Definitely on my to do listC!
These look SO good. I won’t how they would be scattered on a pizza :)?
Brandon, i’m not sure how they’d taste on a pizza…I usually use them as part of a tapas presentation.
I’ve never made anything like this. I but with the vinegar it tastes a bit like pickeled mushrooms. Seems a lot easier and quicker though
haha Matt! I think the French chefs would take umbrage with the term “pickled”. This is a classic preparation for Garde Manger!
Such a beautiful simple dish! Love how it highlights the taste of the mushrooms!
thanks Anita! it is simple and delicious!
Lovely appetizer! I can’t get enough mushrooms – love them in just about anything. Have a great week!
Thanks Tricia! My kids devour these, no matter how many pounds i make!
These are my favorite kinds of side dishes: simple veggies dressed up with bright, fresh ingredients! YUM! This simple side dish just looks scrumptious! Thanks for sharing 😀
thank you Kennedy!
These mushrooms are great … but, they shrink down, significantly. Could I drain the first batch, and process another pound, in the same marinade?
I don’t see why not? I mean it’s not like it’s meat. The only thing is when you store them in the fridge you’ll want the marinade to cover them, so keep that in mind.
Also, you’re just bringing the mixture to the boil and then turning it off, so they shouldn’t shrink too much. Hope that helps!
Cynthia