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.
Did you make this recipe?
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This recipe is amazing. And very forgiving.
I used Baby Bella mushrooms because they were on sale.
I didn’t have white vinegar, so I subbed red wine vinegar.
I don’t care for strong oregano, so I subbed Italian seasoning.
I’ll never buy jarred store mushrooms again. Thank you for sharing this wonderful recipe.
Make these marinated mushrooms often. They are so yummy!
Could grapeseed oil be used as the base oil, do you think?
These were fantastic! I will definitely be making them often. Thank you for sharing it!
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.
This is fantastic! Next time I will experiment and add chunks of feta!
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!
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.
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.
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!
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. 🙂
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!!
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.
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!!
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!
Love these! Always a hit that goes FAST!
How do you store them?
How long can you store them?
Merci!
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!
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.
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!
It was easy fast and umm umm delicious! I added capers and a little paprika too.