This recipe for marinated mushrooms is one you don’t want to miss. These deeply flavorful mushrooms only take about 15 minutes of prep time, and the ingredients you likely already have in your pantry. Get ready to create a divinely delicious, umami masterpiece.
The hardest thing about making this Italian-inspired marinated mushroom recipe is waiting for the mushrooms to marinate! While they can be ready in as little as two hours, I like to let them marinate overnight. That way, the meaty mushrooms have time to soak up the maximum amount of the sensationally savory marinade.
These herb-infused marinated mushrooms make a crowd-pleasing appetizer. They are fancy enough to be served at any party and easy enough to whip up on a weeknight.
If you are searching for more appetizers with a Mediterranean twist, check out this link for Appetizers For Your Next Party.
INGREDIENT NOTES AND SUBSTITUTIONS
- Mushrooms - Cremini mushrooms are an ideal choice for their mild earthy flavor and meaty texture. You can sub in white button or chopped portobello if that is what you have available.
- Olive Oil - Forms the base of the dressing and adds flavor enhancing fats. Provides a hint of floral, nutty flavor without being overpowering.
- Vinegar - Adds brightness and acidity. I went with red wine vinegar, but you can opt for another variety such as apple cider, white wine, or balsamic vinegar.
- Dijon Mustard - Dijon is made from brown mustard seeds and has a sharp, tangy, and slightly spicy flavor. You can substitute in spicy brown, horseradish, stone-ground, or hot English mustard.
- Italian Seasoning - Aromatic herbs like basil, oregano, rosemary, marjoram, and thyme add a spectrum of complex flavors to the marinade.
- Basil - This delightful herb adds an element that is both savory and sweet with a slight hint of licorice and mint.
- Oregano - Adds a pungent flavor that is both woodsy and bright.
- Sugar - Offers a touch of sweetness and harmonizes the flavors of the marinade.
- Salt - Cranks up the flavor and enhances all the other elements in the dish.
- Red Pepper Flakes - Gives the marinade a dash of zesty heat. You can use ground cayenne pepper if needed, but be sure to reduce the amount by at least half. Start slow, you can always add more.
- Shallots - A milder, sweeter cousin of the onion. Onions can be used instead but offer a sharper flavor.
- Garlic - Adds a kick of pungent, zesty, and slightly hot flavor.
- Parsley - Delivers a vibrant splash of color and a fresh, mildly peppery flavor.
HOW TO MAKE MARINATED MUSHROOMS
- Poach the Mushrooms. Clean the mushrooms and place them in a medium saucepan. Add enough water to cover them and bring to a boil. Cover the pan, reduce the heat to low, and simmer for 5 minutes. Drain the mushrooms thoroughly, shaking off any excess water. At this point, you can either discard the water or save it to use in soups or sauces.
- Make the Marinade. Combine the olive oil, red wine vinegar, dijon mustard, Italian seasoning, basil, oregano, sugar, salt, red pepper flakes, shallots, and garlic in a blender or food processor. Blend thoroughly, then stir in the parsley.
- Marinate the Mushrooms. Transfer the poached mushrooms to a bowl, pour the dressing over them, and toss to coat well. Do this with the mushrooms still warm for maximum flavor absorption. Cover the bowl and marinate in the refrigerator for at least two hours, or overnight if possible.
- Drain and Serve. When ready to serve, drain the mushrooms slightly. Bring them to room temperature or serve them cold as an appetizer or part of a mezze platter.
How Long Is Too Long To Marinate Mushrooms?
The longer marinated mushrooms have the marinate, the more flavor-infused they will be — within limits.
After a certain point, your mushrooms will become oversaturated with liquid, and their texture will begin to break down. This will leave you with mushy mushrooms that simply aren’t usable anymore. For this reason, keep your marinating time under 24 hours.
I recommend simply marinating them overnight and draining them in the morning. This allows around 12 or so hours for the magic to happen without overdoing it.
How Do You Store Marinated Mushrooms?
Store your marinated mushrooms (drained) in the refrigerator in an airtight container for up to 10 days. I think they retain their flavor better when stored in glass as opposed to plastic. However, the choice is yours.
These marinated mushrooms do not freeze well. I recommend only making what you think will be used up within a week or so.
How Do I Serve Marinated Mushrooms?
These tasty little treats make a wonderful appetizer or snack.
As part of a mezze platter, you might serve marinated mushrooms alongside other marinated vegetables like artichoke hearts or olives. Don’t forget a selection of fancy cheeses like this Marinated Feta Cheese w/ Herbs.
They also make a great addition to any garden salad or pasta dish. Get creative and enjoy!
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- 1.5 lbs Cremini mushrooms cleaned & stems removed
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 teaspoon dijon mustard
- 1 teaspoon Italian Seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 shallots quartered (about ¼ cup)
- 2 cloves garlic
- 1 tablespoon flat leaf parsley chopped fine
- Transfer cleaned mushrooms to a medium saucepan. Cover with water and bring to a boil. Turn heat to low and simmer for 5 minutes, covered. Drain and shake excess water. Save mushroom water for soup, sauce, other use or discard.
- Using an blender, food processor or immersion blender (stick) puree the oil, vinegar, mustard, Italian seasoning, basil, oregano, sugar, salt, pepper flakes, shallots and garlic until smooth. Stir in the parsley (See Note 1).
- Transfer warm, poached mushrooms to a bowl and pour dressing over them, tossing to coat (See Note 2). Cover with plastic wrap and refrigerate for 2 hours minimum, best overnight.
- Serve cold or at room temperature and drained slightly, as an appetizer or as part of a mezze platter.
- I stir the green parsley in after blending as the dressing sometimes looks a brownish color after mixing with the red vinegar, optional.
- It's best to dress the mushrooms while still warm to fully absorb the dressing flavors.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.