mushrooms marinated Archives

These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make. They are packed with flavor, a little sweet, a little heat and a bit of vinegar kick. I can guarantee that you will want to at least double the recipe because you won’t be able to stop eating them.

Same-Sized Mushrooms Are Best

I used a mix of white button and cremini mushrooms, but you can use any mushrooms you like. You do want to make sure you use mushrooms that are all about the same size or some will cook faster than others. You want them to all be cooked the same, not some soft and some not.

The marinade for these easy mushrooms is very good. I plan on using it for other dishes, including as a marinade for chicken.

Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce

Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.

Also try my garlic ricotta stuffed mushrooms and my easy marinated cheeses (delicious!).

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5 from 1 vote

Easy Marinated Mushrooms

These easy marinated mushrooms are some of the most addicting little bites I’ve ever made. Easy is right, too. They take no time at all to make.

Course Side

Cuisine American

Keyword marinated, mushroom

Prep Time 10

Cook Time 8

Total Time 8 10

Servings pound

Calories 228kcal

Ingredients

1 pound cremini mushrooms
¼ cup olive oil
¼ cup white wine vinegar
¼ cup red onion diced
2 cloves garlic minced
2 teaspoons brown sugar packed
½ teaspoon dried oregano
½ teaspoon peppercorns
¼ teaspoon dried red pepper flakes
1 bay leaf
kosher salt
freshly ground black pepper
2 tablespoons parsley chopped, for garnish

Instructions

Bring a large pot of salted water to a boil.
Add the mushrooms and cook until just tender, 3-4 minutes. Drain well.
Transfer mushrooms to a large bowl. Add the remaining ingredients except for the parsley. Toss gently to combine.
Transfer to an airtight container and refrigerate for 8 hours.
Serve garnished with fresh chopped parsley.
Note: The mushrooms will keep up to 5 days but are best the first two days after they marinate.