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Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.
Marinated Mushrooms
As a committed mushroom fanatic, I knew I was going to make these when I spied the recipe in my friend Rebecca’s book “The Ultimate Guide to Vegetable Side Dishes“. The method was one I hadn’t tried before, but it truly paid off.
These marinated mushrooms don’t turn odd colors, become slimy, or get funky aromas because of the quick swim they take in simmering water. It not only helps preserve the mushrooms a little longer, but it also makes the texture better.
A batch will stay good for at least a week in the refrigerator, if you ever manage to stretch them out that long! It is not advisable to freeze them, though, as they may give off a lot of liquid and become tough when thawed.
Marinated Mushrooms Recipe
To make these tempting bites, you’ll need the following ingredients:
- kosher salt
- cremini or button mushrooms
- olive oil
- white wine vinegar
- red onion
- fresh garlic
- light brown sugar
- parsley
- basil
- oregano
- peppercorns
- thyme
- crushed red pepper flakes
How to Marinate Mushrooms
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the mushrooms.
Simmer just until tender, about 3-4 minutes. Drain the mushrooms in a colander.
In a large bowl, combine the remaining ¾ tablespoon of salt, oil, vinegar, onions, garlic, sugar, parsley, basil, oregano, thyme, and red pepper flakes.
Whisk to combine.
Add the mushrooms to the bowl and toss well to coat.
Transfer the mushrooms to an airtight container and refrigerate for at least 8 hours before serving. The mushrooms will last up to a week in the refrigerator.
Marinated Mushrooms
Ingredients
- 2¾ tablespoons kosher salt divided
- 16 ounces cremini or button mushrooms
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup minced red onion
- 2 cloves garlic minced
- 1 teaspoon light brown sugar
- 1 teaspoon dried parsley OR 2 tablespoons minced fresh parsley
- ½ teaspoon dried basil OR 1 tablespoon minced fresh basil
- ½ teaspoon dried oregano OR 1 tablespoon fresh oregano
- ½ teaspoon whole peppercorns
- ¼ teaspoon dried thyme OR 1 teaspoon fresh thyme
- ¼ teaspoon red pepper flakes
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the mushrooms. Simmer just until tender, about 3-4 minutes. Drain the mushrooms in a colander.
- In a large bowl, combine the remaining ¾ tablespoon of salt, oil, vinegar, onions, garlic, sugar, parsley, basil, oregano, thyme, and red pepper flakes. Whisk to combine. Add the mushrooms to the bowl and toss well to coat.
- Transfer the mushrooms to an airtight container and refrigerate for at least 8 hours before serving. The mushrooms will last up to a week in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe shared, with thanks, from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood
