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.)