Marinated Mushrooms make a great appetizer, or as an add on to your main course. Packed with bold, tangy flavor, and with plenty of umami.
Tasty, tender Marinated Mushrooms are perfect for a vegetable Side Dish. For more delicious sides to go with dinner, try my Roasted Mushrooms and Sautéed Mushrooms
Why You’ll Love These Marinated Mushrooms?
- Perfect for making ahead, whether serving them as an appetizer, on a charcuterie board, or pairing with a main dish.
- The crimini mushrooms soak up the flavorful, tangy marinade, and only taste better with time.
Sabrina’s Marinated Mushrooms Recipe
This Marinated Mushroom recipe has a mouthwatering, meaty, and tangy flavor. You’ll start by sautéing and infusing these with a delicious mixture of aromatics and seasonings. Plus after cooking, the liquid doubles as the marinade. Eat as an appetizer, put alongside a Cheese Board, or top your Flank Steak or Ranch Pork Chops for a delicious meal. Since these criminis will soak up anything you add to them, read below for more ideas to switch up the flavor.
Recipe Card
Ingredients
- 16 ounces baby crimini mushrooms , wiped clean and ends trimmed
- 1 yellow onion , thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 4 cloves garlic , minced
- 1 tablespoon brown sugar , packed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarse ground black pepper
Instructions
- In a large saucepan add all the ingredients and stir well on medium heat.
- Cook for 7-8 minutes until onions and mushrooms have softened.
- Let cool to room temperature.
- Store in your refrigerator in an airtight container for up to 2 weeks or use your preferred method of canning for longer storage.
Nutrition
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Chef’s Note
Technically, you can serve these right after cooking. However, I like to further develop the flavor longer by having the mushrooms sit in the marinade for a few days. You can keep the mushrooms marinating in the fridge for as long as 2 weeks.
Table of contents
Can this be made ahead of time?
Yes these are meant to be prepared in advance. Store the recipe for up to 2 weeks in the fridge until you’re ready to serve, or can them for a longer storage option. Follow the instructions below to can and keep in your pantry for 6-8 months.
- First fill pint jars with the mushroom mixture, leaving ½ inch of space at the top of the jar.
- Then wipe the jar rims and carefully seal the lids on the top.
- To process the jars, bring a pot of water to a simmer with a canning rack at the base of the pot.
- Use tongs to place each jar on the canning rack so that the jars are sitting about an inch below the water surface (be sure the jars aren’t touching).
- Bring the water to a boil to process the jars for 10 minutes.
- Turn off the heat and store the canned mushrooms.
How to Store
- Serve: After letting them cool, be sure to transfer them to an airtight container to store. Don’t leave the recipe sitting out at room temperature for more than 2 hours.
- Store: Kept in an airtight container in the fridge, these will keep for up to 2 weeks.
Variations
- Vinegar: To make the marinade mixture, you need to use some kind of vinegar. The acidity in the vinegar helps to preserve, soften and marinate. Swap out the red wine vinegar in the original recipe for white wine, apple cider, balsamic, or white vinegar.
- Seasonings: Add a variety of different herbs and spices depending on the flavor that you want. Bay leaf, fresh parsley, paprika, celery salt, mustard seed, or a dash of cayenne pepper are all great additions.
- Lemon and thyme: Swap out the original marinade ingredients for 2 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 lemon, juiced and zested, 1 minced garlic clove, ½ tablespoon fresh thyme, ½ teaspoon sea salt, and ½ teaspoon crushed black peppercorns. Cook the mushrooms in the liquid according to the original recipe instructions, then let them marinate in the vinegar and lemon mixture until you’re ready to serve.
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