Damn Delicious

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!

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?

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!

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.

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!

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

Quick, no-fuss with 10 min prep. You can even make these the night before! Perfect to feed a large crowd, and so irresistible!

8 hours 15 minutes5 minutes

Ingredients:

  • 1 pound cremini mushrooms
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar, packed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
  2. 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.
  3. Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
  4. Serve at room temperature, garnished with parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 164.6 Calories from Fat 124.2
% Daily Value*
Total Fat 13.8g 21%
Saturated Fat 1.9g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10.7mg 0%
Total Carbohydrate 8.9g 3%
Dietary Fiber 1.0g 4%
Sugars 4.7g
Protein 3.1g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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86 comments

  1. Could grapeseed oil be used as the base oil, do you think? 

  2. Rated 5 out of 5

    These were fantastic! I will definitely be making them often. Thank you for sharing it!

  3. Rated 5 out of 5

    These Marinated Mushrooms were so delicious and easy to make. Most everyone loved them and I’ve made more for them.. I boiled the onions with the sugar ,oil and white wine vinegar and other spices for about 2 minutes. This is a wonderful recipe. Thank you so much.

  4. Rated 5 out of 5

    This is fantastic! Next time I will experiment and add chunks of feta!

  5. Rated 5 out of 5

    Oh no. I made a batch, put them in the fridge overnight, ate the whole lot the next day, and have now just bought two more packets of mushrooms so that I can do it all over again. If, like me, you like vinegar and you like mushrooms then this will be kryptonite. You’ve been warned!

  6. Rated 5 out of 5

    Damn delicious, made this yesterday had 2 lbs. of mushrooms getting ready to go south, I opted to slice the mushrooms 1/4 thick, they were huge, I added a 4 ounce jar of drained pimentos to marinade. Served it on hoagies with marinade one side, spring lettuce, fresh mozzarella, thinly sliced Genoa salami and marinated mushrooms, it was delicious. Best sandwich I ever made, bet it would be great on burgers! Thank you for the recipe.

  7. Rated 4 out of 5

    This recipe has the potential to be amazing. The problem is the onions. I loveeeeeeee onions usually, but this recipe does not need them it overpowers everything. Omit the onions and you will feel like you bought this from an Italian deli.

  8. Rated 5 out of 5

    I’m italian and I love to entertain so we do antipasti platters at least once a month. These mushrooms are always a hit! Thank you so much for sharing this recipe!

  9. Wondering if this could be canned? i.e. hot water bath to preserve longer? I’m looking forward to chanterelle season and, was thinking this might be a good way to ‘put up’ some of our harvest!

    • I’m thinking you may need to pressure can these because there isn’t much vinegar, but I was thinking the same thing. 🙂

  10. These were delicious!! Made a couple of batches! Just wondering would there be an issue with reusing the liquid for another batch??? Seems a waste of flavour to throw away and start again!! 

  11. Rated 5 out of 5

    These were incredibly delicious. I was a little worried about the brown sugar in it but the marinade was awesome after having sat overnight. This is a keeper. 

  12. Rated 5 out of 5

    I made these just this weekend to be part of my antipasto platter for my online meeting. It’s so good and the flavors are perfectly balanced. This recipe is keeper!!

  13. Rated 5 out of 5

    I made these mushrooms a while back and they were so good! For our date night in this weekend (thanks quarantine) I added green beans (that I probably overcooked a bit…next time I’ll do more of a blanch) and doubled the marinade. Addictive.  Thank you!

  14. Rated 5 out of 5

    Love these! Always a hit that goes FAST! 

    How do you store them? 

    How long can you store them? 

    Merci! 

  15. Rated 5 out of 5

    Fantastic recipe and was easy to double. I subbed shallots for the red onions, used no peppercorns, and cut the sugar in half. This was a light and healthy side dish for a holiday brunch. Thank you! 

  16. Rated 5 out of 5

    Very easy to make. The only work involved is chopping 1/4 cup of red onion. Also I used regular mushrooms and quartered them. Then just add all ingredients. My husband doesn’t like them sweet so just left out the sugar. Just as good as the marinated mushrooms already made that cost a lot more.

  17. These were amazing, and so easy! Our guests loved them as much as we did. I am making again today and will be adding the into an antipasto. Thanks for the great recipe!

  18. Rated 5 out of 5

    It was easy fast and umm umm delicious! I added capers and a little paprika too.

  19. Rated 5 out of 5

    Love this,I adapted it. I use trivia instead to f brown sugar. I added rice wine vinegar to get mire liquid and a little
    More olive oil.(I have also used avocado pill and it was also delicious) and fire right asked red and yellow peppers. Love it thank you so much

  20. This shit is the bomb diggity. I’m totally in love. Thank you so much h for sharing.

  21. Rated 5 out of 5

    Can I replace with lion mane mushrooms ?
    Tq

  22. Rated 5 out of 5

    Great to make in advance for parties and potlucks. I bought two 24-oz. containers of baby bellas at Costco and tripled the recipe. It made two quart jars. Save the water you boil the mushrooms in for broth for soup or just for sipping — it’s very flavorful.

  23. Haven’t made these yet but can you fine dice some red pepper to add to these?

  24. Hello,

    This is a very good recipe and I would like to try for a give-away present. Just wonder how long you can keep them for?
    I mean in a fridge.

    Many thanks and best regards,

    Sumanaree

    • As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Sumanaree!

    • I think this recipe sounds delicious and I’ll probably make them the week after Christmas, just no time now. But just to address a few of the comments. Nobody wants to experiment with Prime Rib, too expensive, but a pack of mushrooms and the rest of the ingredients runs what three bucks. TRY WHAT YOU LIKE, if its no good, toss it. As to canning mushrooms you know its possible. How do you think manufacturers sell them in stores? But do your homework when dealing with food safety. Of course canned is never as good as fresh. As to using canned mushrooms it seems like they would not absorb the flavors as they are already “waterlogged.”

  25. Could you can this recipe for a longer preservation time instead of something that needs to be eaten up in a week? 

  26. I have made this recipe at least five times now.  It’s fabulous.  Simplicity yet deliciousness at its best.

  27. I just made them, but I have one question. Is it ok to put the mushrooms in the fridge when they are still hot? There is no mention of letting them cool down after adding the marinade before putting them in the fridge. What about bacteria? 

  28. I made a half batch of this last weekend and ate the whole jar in 2 days. It was so good!

  29. Ew, why would you put onions in this recipe? Some people try to force onions into every dish they conceive on. Onions are not always beneficial. They sound horrible for this idea.

  30. These are SO GOOD! I substituted white onions for red because that’s what I had. Still great! Thanks!

  31. Made this yesterday. Oh, my!  So wonderful!  I would  not use peppercorns next time. BUT these will be made and enjoyed again soon.  Loved them. Thank you!

  32. I am literally having marinated mushrooms with a glass of wine for dinner tonight ☺️
    Can’t wait to make my own!! 

  33. What is the cup conversions in fluid ounces for liquids and ounces , grammes for non liquids. I do not have cup measurements.

  34. Can you freeze theses marinated mushrooms.

  35. Can I can this for future use and how long will they stay in a ball jar

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  36. If you add 1 teaspoon of lemon you should get two weeks out of this because it’ll kill the bacteria

  37. Hi, can I use red wine vinegar instead of white?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  38. I to had a problem with the oil congealing. To correct this I removed the jar from the fridge about 15 minutes before dinner was ready. The fat then returned to a liquid state. I gave the jar a shake and they were ready to go. I also added a splash of Red Wine Vinegar for brightness and zip. Delicious.

    Bob

  39. These look stunning! I love mushrooms, especially when they are marinated / pickled. Cannot wait to try these at home! Thank you for this great recipe!

  40. Can you make these with canned mushrooms?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  41. Does the olive oil get congealed when you refrigerate? And if so could you use corn or veg oil?

  42. These look AMAZING!! I honestly think I may have drooled a little bit over the pic 😉
    I can’t have added oils right now, could the oil be replaced with water or some other ingredient? I’m craving marinated mushrooms but dont want to buy them from TJs the only oil free marinated mushrooms I’ve seen in my local stores.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  43. This was a delicious recipe. I made it with button mushrooms and skipped parsely. I am very impressed on how easy and tasty it is. Thank you!

  44. Can you hot bath them and keep them in your pantry?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  45. I used a wide mouth, quart size mason (Ball) jar and this recipe will fill half the jar. So….of course now I double the recipe to fill a jar and fix enough at a time for myself and as gifts. Because seriously, half a jar of these things is NOT enough!

  46. As my family says, “these are to die for.” I did not change a thing and the recipe was easy to double.  We are a family of foodies and the mushrooms were devoured quickly by everyone. Some even had mini sword fights with their toothpicks trying to get their fair share!

  47. I made these yesterday and WOW they are delicious. I didn’t have the bay leaf or the same mushrooms I used baby Bella’s. I am heading to the store for more mushrooms tomorrow and making a huge jar of these tasty mushrooms.

  48. I made these yesterday and they’re amazing!  I used button mushrooms, since that’s all I had, and less brown sugar because I like things on the tangy side.  They were so quick and easy to make.

  49. Made them and loved them! I divided the batch and added parm grated cheese to half of them but when I gave them out to my friends that I try my recipes out on, everyone liked the ones w/o the cheese. I didn’t have peppercorns but added additional pepper and it still worked well!! Will make again!!

  50. I would love to do this but instead combine it with your suggestion. Make some crostini (crostinis?) and dice the mushrooms up a bit and cook everything with added cheddar cheese so it comes out like a chunky sauce. Dip or top crostini(s).
    Hmmmm…

  51. I love the recipe and your blog of course! 🙂 

    However, I kept my marinated mushrooms in the fridge and the next day i see a layer of frozen fat on top, is it because my fridge is too cold or it’s normal? I set my fridge at 3 (on a scale of 1 – 9, 1 being coolest), so just wondering. 

    • Nope – it’s completely normal. You can shake the jar once in a while as needed. That’s it! 🙂

      • You can avoid the frozen “fat” olive oil by using canola or some other oil that doen’t solidify as easily as olive oil.

      • My best guess is that you’re using an inferior Olive oil, the manufacturer is cheating US!
        High quality Olive oil will not solidify (unless maybe frozen!)

  52. These look absolutely delicious.. So once I leave them refrigerated overnight, do I need to heat up to eat them? Or do I leave them outside until room temperature to have them?

  53. Hi! Instead of red pepper flakes, would chilli be a good alternative? If so, how much would you recommend? Thanks

  54. I wanted to comment earlier, but couldn’t get to the comment section. These are pleasing to the eye and sound amazingly good. Will definitely try them.

  55. I find these mushrooms a great idea for homemade Christmas presents. 

  56. How long do you think these will last in the fridge?

  57. Could you use regular mushrooms with the same results? I have a container of them in my refrigerator for which this would be perfect!

  58. i will sure try them but i found that the easest way to make them is after boiling place them in a jar and pour italian dressing over them and bang your done and they are verry good.

  59. These marinated mushrooms sound delicious!  Am going to try it out tomorrow!  Also do you have a wonderful Vietnam salad & dressing please,  I can never get the dressing quite right.  I know it has sweet, sour, hot & salty, but in what proportions ?  I think you have given it out before, but cannot find it!  We are into our summer months over here in Australia, & would love the recipe please, please!