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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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
This shit is the bomb diggity. I’m totally in love. Thank you so much h for sharing.
Can I replace with lion mane mushrooms ?
Tq
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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.
Haven’t made these yet but can you fine dice some red pepper to add to these?
Sure!
I did add about 1/4 cup of chopped red pepper…worked out great…..added sweetness.
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.”
Could you can this recipe for a longer preservation time instead of something that needs to be eaten up in a week?
Unfortunately we can’t answer with certainty since we haven’t tried this ourselves. Please use your best judgement when making modifications.
I have made this recipe at least five times now. It’s fabulous. Simplicity yet deliciousness at its best.
Thank you Gloria!
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?
It is best to let the mushrooms cool completely.
I made a half batch of this last weekend and ate the whole jar in 2 days. It was so good!
Haha that’s awesome Bobby! Thanks for sharing!
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.
If you do not like onions, you can simply omit them. Isn’t that the beauty of home cooking?
That’s your opinion , leave them out , common sense tells all of us , that any recipe can be altered .
These are SO GOOD! I substituted white onions for red because that’s what I had. Still great! Thanks!
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!
I am literally having marinated mushrooms with a glass of wine for dinner tonight ☺️
Can’t wait to make my own!!
What is the cup conversions in fluid ounces for liquids and ounces , grammes for non liquids. I do not have cup measurements.
Hi Mandy! There are many recipe measurement calculators available online to help convert your recipes to fluid ounces and grams. Hope that helps!
Can you freeze theses marinated mushrooms.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
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.
If you add 1 teaspoon of lemon you should get two weeks out of this because it’ll kill the bacteria
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.
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