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These marinated mushrooms are a delicious and easy appetizer or side dish. Made with cremini mushrooms, garlic, peppercorns, bay leaves, olive oil and tangy vinegar, they’re perfect for a party or as a quick snack.
😍 Why You’ll Love These Marinated Mushrooms
- Easy to make: They are effortless to prepare and require only a few ingredients.
- Versatile: You can serve them as a side dish, appetizer, or add to salads, pizzas, and sandwiches.
- Flavorful: The marinade gives the mushrooms a delicious and tangy taste, making them a perfect complement to many dishes.
- Healthy: Mushrooms are low in calories and high in nutrients such as fiber, vitamins, and minerals.
- Affordable: Fresh mushrooms are readily available and affordable, making them an excellent choice for budget-friendly meals.
You’ll Need
- Mushrooms: Cremini or portabello mushrooms are the best types of mushrooms for marinating. They have a firm texture and a meaty flavor that absorbs the marinade well. Other mushrooms such as button mushrooms or shiitake mushrooms can also be used, but may have a softer texture and a milder flavor.
- Vinegar: We use distilled white vinegar with 5% acidity. It has a mild flavor and is not overpowering, allowing the flavors of the other ingredients in the marinade to come through. You can use apple cider vinegar or red wine vinegar, but they may have a stronger flavor that could overpower the mushrooms.
- Olive oil: It complements the earthy taste of mushrooms and adds richness to the marinade.
- Garlic: It adds a bold and pungent flavor that complements the earthy taste of mushrooms. Finely chopped, sliced or minced garlic is best for marinades as it distributes evenly throughout the mixture.
- Whole cloves: They add a warm and sweet flavor to the marinade, and also have a natural preservative effect that can help to extend the shelf life of these marinated mushrooms.
- Rainbow peppercorns: They are a blend of different colored peppercorns, including black, white, red, and green, that add a complex and varied flavor to the marinade.
- Bay leaves: They add a subtle, earthy flavor and help to bring out the natural flavors of the mushrooms. Use high-quality, fresh bay leaves for the best flavor and results.
- Sugar: It helps to balance out the acidity of the vinegar and adds a subtle sweetness to the marinade.
- Red chili flakes: If you enjoy a little bit of spice in your food, red chili flakes can be a great addition.
- Salt
How to Marinate Mushrooms
- Clean the mushrooms and trim the stems if desired. Set aside.
- In a large saucepan, whisk together vinegar, olive oil, water, garlic, whole cloves, rainbow peppercorns, red chili flakes (if using), bay leaves, sugar, and salt. Bring to a boil.
- Add the mushrooms to the marinade, toss to combine, and boil for 2-3 minutes until their volume reduces by about a third. Remove from heat and allow to cool completely.
- Refrigerate for at least 6-12 hours before serving.
Serving Marinated Mushrooms
Serve them as part of an antipasto or charcuterie board, alongside cured meats, cheeses, and crackers. They complement tangy, soft cheeses particularly well, such as herbed goat cheese. Marinated mushrooms also make a fantastic addition to grilled ribeye steaks, especially when paired with a sprinkle of blue cheese. And let’s not forget that you can always enjoy them as a healthy, low-calorie snack!
🗄️ How to Store Marinated Mushrooms
Store them in a glass jar or bowl in the fridge. They can last for two weeks in the fridge but don’t freeze them as they don’t hold up well. Just make enough that you can eat within a couple of weeks.
👩🏼🍳 Tips
- Choose the right mushrooms: Button, cremini, or portobello mushrooms work well for marinating. Make sure they are fresh and free of any blemishes or mold.
- Clean the mushrooms thoroughly: Rinse the mushrooms with water and pat them dry with paper towels. Trim the stems if desired.
- Marinate the mushrooms for at least 6 hours: Allow the mushrooms to soak up the flavors of the marinade by leaving them in the mixture for at least 6 hours. For a more intense flavor, you can marinate them for up to 24 hours.
- Experiment with different variations: You can add other ingredients to the marinade to create different flavors. Try using balsamic vinegar, rosemary, or thyme for a unique twist.
Frequently Asked Questions
Button, cremini, and portabello mushrooms work well for marinating.
Rinse the mushrooms with water and pat them dry with paper towels. Trim the stems if desired.
Marinate the mushrooms for at least 6 hours to allow them to absorb the flavors of the marinade.
Marinated mushrooms do not freeze well, so it’s best to only make what you can eat within a couple of weeks.
These mushrooms are a great addition to charcuterie or antipasto boards. They pair well with cured meats, cheeses, and crackers. They also make a tasty topping for grilled steak or as a low-calorie snack.
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If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Marinated Mushrooms
Ingredients
- 2 pounds Cremini or Portabello Mushrooms, cleaned
- 1/3 cup distilled White Vinegar, 5% Acidity
- 1/3 cup olive oil
- 1/4 cup water
- 6 garlic cloves, sliced, minced or finely chopped
- 4 whole cloves
- 1 teaspoon Rainbow Peppercorns
- 1/4 red chili flakes, optional
- 3 bay leaves
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
Instructions
- Clean the mushrooms and trim the stems if you wish. Keep aside.
- To a large saucepan, add vinegar, oil, water, garlic, whole cloves, rainbow peppercorns, red chili flakes ( optional), bay leaves, sugar and salt, whisk and bring to a boil.
- Add the mushrooms to the marinade, toss to combine, and boil 2-3 minutes. Their volume will decrease by about a third. Remove from the heat and allow to cool completely.
- Refrigerate at least 6-12 hours before serving.
- Serve and enjoy!
Notes
Storage:
Store them in a glass jar or bowl in the fridge. They can last for two weeks in the fridge but don’t freeze them as they don’t hold up well. Just make enough that you can eat within a couple of weeks.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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