One of our family traditions is to enjoy an antipasto platter on New Year’s Eve. I made these marinated mushrooms from scratch after we found boxes of mushrooms on clearance at the supermarket. This recipe has a fresh taste that far surpasses the storebought kind of marinaded mushroom.
Recipe for Marinated Mushrooms
This recipe for marinated mushrooms offers a great recipe for using fresh storebought mushrooms. I often see boxes of fresh mushrooms on clearance. I’ve made this recipe with white button mushrooms and other types, and they all taste great: fresh, clean, like springtime.
You don’t need to let them sit for long, either. Some marinading recipes call for the food to sit in the brine or marinade for many hours. With this recipe, you can enjoy them as soon as they cool. They do taste better after a day sitting in the refrigerator in the marinade. I pour the marinade out onto my salad along with the mushrooms and use it as a salad dressing.
This recipe makes fresh marinated mushrooms. Store unused portions in the marinade liquid in the refrigerator. It is best to enjoy them within 1-2 days of making the recipe.
Tips: Cleaning Mushrooms
Never soak mushrooms in water or they turn mushy. Instead, wipe them with a damp paper towel or a soft brush. You can gently rinse mushrooms under running water. Place them in a colander and allow them to drain thoroughly.
Marinated Mushroom Uses
Yes, the antipasto platter is the best place for this recipe for marinated mushrooms, but there are other uses for them, too. I mentioned adding them to salads. They also taste great when mixed into pasta dishes. I’ve added marinated mushrooms to various pasta shapes along with some sundried tomato and olive oil for a simple meal that tastes great.
P.S. The picture is a stock photo licensed from DepositPhoto.com. Alas, we ate the marinated mushrooms before I could snap a photo! (That’s how you know they were good.)
Recipe for Marinated Mushrooms
- 1 8 ounce package Button mushrooms
- 1/2 cup extra virgin olive oil
- 1/3 cup water
- 2 tablespoons lmeon juice
- 1 teaspoon peppercorns
- 2 cloves garlic, peeled and crushed
- 2 large bay leaf
- dash salt
- In a large saucepan, combine water, olive oil, lemon juice, garlic, peppercorns and bay leaf.
- Carefully bring the liquid and spices to a boil. The water may spatter a bit; stir to combine.
- Simmer on low for 15 minutes or more. Turn off heat.
- Remove bay leaf and peppercorns.
- Stir in the clean mushrooms. Bring the mushrooms and liquid back to a simmer.
- Simmer mushrooms in the marinade for 15 – 20 minutes.
- Turn off the heat and allow to cool. Serve immediately or refrigerate for stronger flavor.
If you enjoyed this recipe, you may also enjoy the recipe for Gnocci with Mushroom Sauce.
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.