These Marinated Mushrooms are made from pantry staples and either dried or fresh herbs.
They take just 5 minutes to make and after 24 hours of resting time, your mushrooms – with a lovely flavour boost – are ready to sample.
A tasty way to enjoy mushrooms
If you love mushrooms, this recipe for Marinated Mushrooms is a great way to enjoy this nutritious vegetable.
(Well, it's technically a fungi rather than a plant, but mushrooms are commonly classified as vegetables.)
Marinated Mushrooms can be served chilled or at room temperature, and are great:
- with a big breakfast
- as a side dish
- piled onto a juicy steak
- in a salad
- in a toasted sandwich with cheese
- as a pizza topping
- as part of a grazing or antipasto platter.
Ingredient notes
To make marinated mushrooms, you'll need:
- fresh mushrooms
- red wine vinegar
- lemon juice
- olive oil
- salt
- thyme (dried or fresh)
- rosemary (dried or fresh)
- parsley (dried or fresh)
- tarragon (dried or fresh)
- dill (dried or fresh).
Ingredient quantities can be found in the recipe card at the end of this post.
Which type of mushrooms are best to marinate?
You can marinate any type of mushroom to suit your preferences, however those that are particularly suited to this preparation method are:
- button mushrooms (a popular choice for marinating due to their mild flavor and firm texture)
- portobello mushrooms (these larger mushrooms absorb flavours well)
- oyster mushrooms (delicate, mild-flavoured mushrooms with a tender texture).
How to make Marinated Mushrooms
Start by cleaning the mushrooms by wiping them with a damp paper towel or a soft brush.
Trim the mushroom stalks so they are about level with the caps.
Place the mushrooms in a shallow bowl.
Next, whisk together remaining ingredients and pour over the mushrooms. Mix with a spoon to ensure all mushrooms are well coated.
Cover the bowl with plastic food wrap and place in the fridge.
Allow your mushrooms to marinate for at least 24 hours, stirring a few times during that time.
To serve, remove the mushrooms from the marinade with a slotted spoon and sprinkle with garnish with a fresh sprig of parsley, thyme, rosemary, tarragon or dill.
Recipe FAQs
You can serve the marinated mushrooms at room temperature or chilled.
Stored in the fridge, they should last at least a few days.
Marinated Mushrooms
Ingredients
- 250 grams mushrooms (button or oyster mushrooms work particularly well)
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ¼ cup olive oil
- ¼ teaspoon salt
- pinch dried thyme (or 1 teaspoon fresh chopped herb)
- pinch dried rosemary (or 1 teaspoon fresh chopped herb)
- pinch dried parsley (or 1 teaspoon fresh chopped herb)
- pinch dried tarragon (or 1 teaspoon fresh chopped herb)
- pinch dried dill (or 1 teaspoon fresh chopped herb)
- 1 sprig fresh parsley, thyme, rosemary, tarragon or dill
Instructions
- Clean the mushrooms by wiping them with a damp paper towel or a soft brush.
- Trim mushroom stalks so they are about level with the caps. Place mushrooms in a shallow bowl.
- Whisk together remaining ingredients and pour over the mushrooms. Mix with a spoon to ensure all mushrooms are well coated.
- Cover bowl with plastic food wrap and place in fridge.
- Allow to marinate for at least 24 hours, stirring a few times during that time.
- To serve, remove the mushrooms from the marinade with a slotted spoon and sprinkle with garnish with a fresh sprig of parsley, thyme, rosemary, tarragon or dill. Serve the marinated mushrooms at room temperature or chilled.
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