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Hi, my name is Emily, and I am a mushroom addict.
It’s been an ongoing addiction my entire life.
And I just now found yet another way to eat them.
Marinated mushrooms.
There is no end in sight.
Can you accept me and my obsession with all things mushrooms?
Umm and just to clarify I am not talking about any trippy mushrooms here LOL!
Only good-for you, fiber packed, vitamin, and mineral loaded edible mushrooms.
Give them to me raw. Saute them in a little butter, always has to be butter with mushrooms. Put them in a soup. Throw them on a salad. Grill them. Stuff them. I LOVE all the ways there are to make and eat mushrooms. Who’s with me?!
BUT have you ever had marinated mushrooms?!
They’re mushrooms that are slightly cooked and marinated in a vinegar and oil combo along with some tasty spices and or herbs. And YES they are amazing!
If you like anything with that pickled tangy-ness you will flip over these marinated mushrooms.
Seriously.
They are soft tangy, herb-y, flavor bombs of heaven!!!
And the best part? They are super easy to make!
Simply boil the mushrooms!
WAIT did you say BOIL mushrooms?!
Yes, yes I did.
I know, weird right, but it works in this case. Boil them for 5 minutes, drain, and then add them to a jar along with white vinegar, olive oil, salt, pepper, and any kind of herbs you like.
I used oregano, thyme, rosemary, and red pepper flakes. But you could mix the flavors up by swapping out pretty much any herb. Dill would be great since we already know it goes so well with that tangy pickled flavor.
Thank you dill pickles!!!
From there all you do is let them marinate for several hours!!
How to eat these lovely little marinated mushrooms?!
Straight from the jar, if you’re as obsessed with me!
Or you can serve them as an appetizer with a cheese board, or a veggie platter, or bread, or crackers. You can also add them to pizzas or salads, or any kind of food you want to add a flavor bomb of pickled, tangy, marinated mushrooms to.
Stay tuned for Friday, I am sharing these beautiful marinated mushrooms in a salad recipe that I know you won’t want to miss.
Don’t be a sad mushroom. Be a happy mushroom! Check back in on Friday for that tasty salad!
Did you make this recipe? If so, don’t forget to leave a comment and a star review below. I love reading your comments and they help others to find me recipes easier! Thanks, friends!
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Easy Herbed Marinated Mushrooms
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 cups mushrooms 1x
- Category: Appetizer, condiment, side
- Cuisine: gluten free, dairy free, vegan, vegetarian
Description
These easy herbed marinated mushrooms are tangy, herby, and delish. They are a great way to add flavor to salads, cheese boards, or as pizza toppings.
Ingredients
- 1 pound (16 ounces) mushrooms
- salt
- Marinade:
- 1/4 cup + 2 tablespoons white distilled vinegar
- 1/4 cup olive oil or avocado oil
- 2 teaspoons organic sugar or agave nectar
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons fresh oregano, chopped (can sub 1 teaspoon dried)
- 2 teaspoons fresh rosemary, chopped (can sub 1 teaspoon dried)
- 2 teaspoons fresh thyme, chopped (can sub 1 teaspoon dried)
- Optional: 1/2 teaspoon red pepper flakes
Instructions
- Prepare: Begin bringing a large pot of water to a boil, add a generous amount of salt to the water. While the water is coming to a boil clean your mushrooms by using a damp paper towel and wiping away any dirt. Trim off any woody stem ends and either leave the mushrooms whole if they are small or cut them in half or in quarters if they are large. They will shrink in size a lot when they are boiled so it also depends on how you want to use the mushrooms will determine how small you cut them.
- Boil mushrooms: Once the water has reached a boil add the mushrooms and allow them to simmer for 4 to 5 minutes, or until the mushrooms have reduced in size. Drain mushrooms well and set aside.
- Make the marinade: To a large mason jar or other air tight container add all of the marinade ingredients – screw on the lid and shake until everything is well combined. Add the mushrooms to the jar and use a spoon to gently press them under the liquid. If you need more liquid add a little more vinegar.
- Chill/marinate: Allow the mushrooms to cool completely and place them in the fridge to chill for at least 3 to 4 hours, although 8 hours (or overnight) is best. They will keep in your fridge for up to 3 or 4 days.
- Serve: Serve the mushrooms as part of an appetizer with other condiments or crackers. They would be really great addition to a cheese board. Or use them to top salads, pizzas, etc.
Notes
Herbs: You can really use any combo of herbs you like here. Dill is always a good idea. Fresh sage would also be nice.
Recipe adapted from Damn Delicious
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