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
Units
Scale
- 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
