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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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!
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.
Does the olive oil get congealed when you refrigerate? And if so could you use corn or veg oil?
It should not get congealed. I also recommend using olive oil versus the other oils listed above.
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.
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!
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.
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!
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!
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.
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.
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!!
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…
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!)
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?
You can serve at room temperature.
Hi! Instead of red pepper flakes, would chilli be a good alternative? If so, how much would you recommend? Thanks
Yes, you can add chili flakes, to taste, to suit your preferences.
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.
I find these mushrooms a great idea for homemade Christmas presents.
How long do you think these will last in the fridge?
Linda, you can place this in the refrigerator for at least 8 hours and up to 5 days.
Could you use regular mushrooms with the same results? I have a container of them in my refrigerator for which this would be perfect!
Yes, absolutely.
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.