Easy Marinated Mushrooms
Quick, no-fuss with 10 min prep. You can even make these the night before! Perfect to feed a large crowd, and so irresistible!
I have a thing for mushrooms. And now, I am having a love affair with this.
Seriously. How am I just getting around to marinating them?
It’s unbelievably effortless. And it’s meant to be made ahead of time so you can whip this up the night before and just pop it in the fridge to let all the flavors come together.
This also comes in super handy at Thanksgiving when everyone is hovering around the kitchen yet nothing is ready to be eaten just yet.
Just be sure to serve these with olives, cheese and crusty bread.
And if you’re like me, you can serve this with a glass of wine and call it a Friday night.
Easy Marinated Mushrooms
Ingredients
- 1 pound cremini mushrooms
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ¼ cup diced red onion
- 2 cloves garlic, minced
- 2 teaspoons brown sugar, packed
- ½ teaspoon dried oregano
- ½ teaspoon whole black peppercorns
- ¼ teaspoon crushed red pepper flakes, optional
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
- In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
- Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
- Serve at room temperature, garnished with parsley, if desired.
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The recipe is incredibly tasty. The marinate would make a great salad dressing as well.
I am obsessed with these – I’ve made them several times and they are SO GOOD. Super easy too!
I am so pleased with these marinated mushrooms, they are delicious! I wouldn’t change this recipe at all, I can see why you could eat all of them in one sitting. I will double the recipe the next time for guests.
Easy and so good!
Wondering if the vinegar can be replaced with lime/lemon juice?
They are soooo good! I’m keto so I used torani toffee nut syrup( it’s all I had) a shallot and red wine vinegar. ( Again , what I had) Oh my God. Why didn’t I make these a year ago when I saved the recipe? Lord have mercy. I sure hope these are keto friendly because I plan on always having them in the fridge.
Can I substitute. Swerve brown sugar for regular brown sugar?
Loved! I ate half a batch only a couple minutes after they marinated, soooo good.
Oh my! This was sooooooo delicious!!! I doubled the recipe and since my mushrooms were on the larger side, I cut them into 4ths. The only things I changed was I used xylitol and molasses to replace the brown sugar (I’m on a paleo diet for my health), then I used yellow onion instead of red onion and red wine vinegar instead of white wine vinegar because that’s all I had. But everything else was the same and came out so good!! Left in fridge overnight and tried them this morning. Sooooo yummy!!! Thanks for an amazing recipe!!
I made these for a post-Christmas get-together. Every. Single. Person. commented on how great the mushrooms were. This recipe is the bomb.
Best ever.. Can’t keep out. Can they be at room temp for storage because the olive oil seems to congeal up but doesn’t affect the taste.
Excellent recipe! Always a hit whenever I make them. This is now a staple in my repertoire.
Can these be canned???My husband loves mushrooms.
Thanks! I was looking for something fast and tasty for my Thanksgiving relish tray. This is it! Marinating now, but I love the flavor.
What is the shelf life of the marinated mushrooms in and out of the fridge? Thanks!
You will never get to find out, won’t last any time at all. Because of the vinegar, you could have weeks.
Thank you for a great recipe. This is one of the best and easiest I every found. Made this several times and always a winner. I don’t usually write reviews but this one is well deserved.
Can these be canned for self life.
These are amazing! Made them twice so far, doubled the 2nd batch….thank you for sharing!
Third time making these and they are irresistible! I make 2 of those large Costco containers of cremini mushrooms and I double the recipe. Very hard to screw it up it’s so easy. People are amazed and think I spent all day doing them! I have to make that much cause they’re sooooo delicious they don’t last long before they’re GONE! Thanks for a true keeper recipe!
Great recipe, the only problem is I can’t keep my husband out of them!