Marinated Mushrooms

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Marinated Mushrooms are perfect for party platters and charcuterie boards, but they also make a lovely savory snack. Try them with steak or chicken too!

Marinated mushrooms in a gray bowl.

Recipe ingredients

Labeled ingredients for marinated mushrooms

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Mushrooms: I love the flavor of cremini mushrooms, but white button mushrooms or baby bellas are fine too. If the mushrooms are small, you don’t need to cut them in half.
  • Red onion: Or substitute ¼ cup minced shallot.
  • Oregano: Or substitute 1 ½ teaspoons minced fresh oregano.
  • Crushed red pepper flakes: These are optional, but I love the kick just a pinch adds to these mushrooms.

Step-by-step instructions

  1. In a Dutch oven or large pot, bring 8 cups water and 2 tablespoons salt to a boil. Add mushrooms and cook until tender, about 3 to 4 minutes. Remove mushrooms from water and drain well.
Mushrooms in a silver colander.
  1. Meanwhile, in a large bowl, whisk together olive oil and white wine vinegar. Stir in red onions, garlic, sugar, oregano, peppercorns, red pepper flakes (if using), and bay leaf. Stir in mushrooms, coating well. Season to taste with salt and freshly ground black pepper.
Marinated mushrooms in a clear bowl.
  1. Transfer mushrooms to an airtight container. Chill for at least 5 minutes, best if chilled 8 hours or overnight. Remove bay leaf and serve garnished with fresh parsley.
Marinated mushrooms in a gray bowl.

Recipe tips and variations

  • Yield: This recipe makes about 4 cups of marinated mushrooms, enough for 4 as a side dish or more as part of an antipasto platter.
  • Storage: Store covered in the refrigerator for up to 4 days.
  • Make ahead: While they can be eaten after just 5 minutes of chilling, these mushrooms are best made ahead and chilled for at least 8 hours. Make them up to 3 days ahead, especially for parties and holidays when you’re way too busy anyway.
  • Canning: Because mushrooms are a low-acid food, these marinated mushrooms are not safe for home canning.
  • Pairing ideas: Marinated Mushrooms are remarkably versatile. Try them on or alongside lemon pepper chicken, grilled pork tenderloin, risotto, or prime rib, stuffed inside an omelet or baked potato, or as part of a Midwest Charcuterie Board.
Marinated mushrooms in a gray bowl with vegetables behind them.

More ways with mushrooms

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Marinated mushrooms in a gray bowl.

Marinated Mushrooms

Marinated mushrooms are perfect for party platters and charcuterie boards, but they also make a lovely savory snack. Try them with steak or chicken too!
Author: Meggan Hill
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings (1 cup each)
Course Appetizer
Cuisine American
Calories 164

Ingredients 

  • 1 pound cremini mushrooms halved (see note 1)
  • 1/4 cup olive oil
  • ¼ cup white wine vinegar
  • 1/4 cup red onion minced (see note 2)
  • 2 cloves garlic minced
  • 2 teaspoons brown sugar packed
  • 1/2 teaspoon dried oregano (see note 3)
  • 1/2 teaspoon whole black peppercorns cracked
  • 1/4 teaspoon crushed red pepper flakes optional (see note 4)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley minced, for garnish

Instructions 

  • In a Dutch oven or large pot, bring 8 cups water and 2 tablespoons salt to a boil. Add mushrooms and cook until tender, about 3 to 4 minutes. Remove mushrooms from water and drain well.
  • Meanwhile, in a large bowl, whisk together olive oil and white wine vinegar. Stir in red onions, garlic, sugar, oregano, peppercorns, red pepper flakes (if using), and bay leaf. Stir in mushrooms, coating well. Season to taste with salt and freshly ground black pepper.
  • Transfer mushrooms to an airtight container. Chill for at least 5 minutes, best if chilled 8 hours or overnight. Remove bay leaf and serve garnished with fresh parsley.

Notes

  1. Mushrooms: I love the flavor of cremini mushrooms, but white button mushrooms or baby bellas are fine too. If the mushrooms are small, you don’t need to cut them in half.
  2. Red onion: Or substitute ¼ cup minced shallot.
  3. Oregano: Or substitute 1 ½ teaspoons minced fresh oregano.
  4. Crushed red pepper flakes: These are optional, but I love the kick just a pinch adds to these mushrooms.
  5. Yield: This recipe makes about 4 cups marinated mushrooms, enough for 4 as a side dish or more as part of an antipasto platter.
  6. Storage: Store covered in the refrigerator for up to 4 days.
  7. Make ahead: While they can be eaten after just 5 minutes of chilling, these mushrooms are best made ahead and chilled for at least 8 hours. Make them up to 3 days ahead, especially for parties and holidays when you’re way too busy anyway.
  8. Canning: Because mushrooms are a low-acid food, these marinated mushrooms are not safe for home canning.
  9. Pairing ideas: Marinated Mushrooms are remarkably versatile. Try them on or alongside lemon pepper chicken, grilled pork tenderloin, or prime rib, stuffed inside an omelet or baked potato, or as part of a Midwest Charcuterie Board.

Nutrition

Serving: 1cupCalories: 164kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 13mgPotassium: 561mgFiber: 1gSugar: 4gVitamin A: 215IUVitamin C: 4mgCalcium: 38mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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