Easy Marinated Mushrooms

Marinated mushrooms

Use as an antipasto – or a topping. Yum.

This recipe is slightly adapted from our friends at Damn Delicious – if you don’t follow their blog, you should!

They are great on a cheese board, an antipasto plate, as an appetizer, in a salad or – as in this photo – on top of roasted salmon with seard bok choy!  My grocery store frequently has Baby Bellas on sale – I always grab a package or two to make these.

Easy Marinated Mushrooms

1 lb Baby Bella mushrooms (or Cremini or white button), cut in quarters
1/4 C. good olive oil
1/4 C. Cider Vinegar
2T Balsamic Vinegar
1/2 of a sweet red onion, diced finely
3 cloves of garlic (or more to taste), finely chopped
1 T fresh Oregano, minced
1 T fresh Thyme, minced
1/2 t whole black peppercorns
1 bay leaf
Salt & Pepper to taste

Bring a large pot of heavily salted water to a boil.  Add the quartered mushrooms and simmer until slightly tender – 3 or 4 minutes.  This opens the pores of the mushrooms and gets them ready to absorb all the flavor goodness.

While mushrooms are cooking, combine all the rest of the ingredients in a large bowl.  Drain the mushrooms and add to the bowl – they should be hot for max flavor absorption.  Put in a quart Mason Jar or just cover the bowl and put in the fridge for at least 8 hours (overnight is better).  They will keep in your fridge for five-ish days.  So they are a great simple make-ahead for parties.

GET FANCY – finely slice a rib of celery and add to the bowl.  Nice crunch factor.


ULTIMATE CHEAT – Really pressed for time?  Boil the mushrooms, drain and toss with a half cup of your favorite Italian salad dressing.  No one will ever suspect it was this easy.


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