Marinated mushrooms make a delicious snack or appetizer for the fanciest of holiday parties or the most casual of cookouts. These tender savory mushrooms are cooked and then marinated in an herbaceous brine that's zesty and satisfying.
What You'll Need
This easy marinated mushroom recipe is simple to make.
Around the holidays I double this recipe because it makes a beautiful addition to our holiday appetizer spread and I love to give it as gifts.
- Mushrooms. Small button mushrooms are best for this recipe. Sometimes called baby bellas. You'll want about 2 pounds of mushrooms.
- Onion. One-quarter cup of diced onion. Usually about one-quarter of a medium sized onion. Feel free to use pearl onions in this recipe.
- Garlic cloves. Two garlic cloves sliced thin.
- Seasoning. Herbes de Provence or Italian Seasoning for italian mushrooms.
- Fresh basil.
- Oil. Extra virgin olive oil or MCT oil.
- Vinegar. Apple cider vinegar or white vinegar.
- Salt and black pepper.
How to Make Marinated Mushrooms
- Heat the oil in a large dutch oven or skillet. Add the mushrooms and onions and sauté for 5 minutes.
- Pour the sauteed mushrooms into a large bowl. Add the vinegar, garlic, basil, Herbes de provence, salt, and pepper. Stir to combine.
- Let the mushrooms come to room temperature.
- Transfer them to a quart-sized mason jar, cover, and refrigerate for 24 hours before serving.
Marinated Mushroom Tips
- A fancy jar of mushrooms makes a great hostess gifts.
- Serve with fancy cocktail picks.
- Serve with crostini and whipped goat cheese.
- Always make a double batch because you're going to want more.
How To Store
- Store in an airtight container for up to 45 days. Make sure that the mushrooms are covered in the oil and vinegar for the longest fridge life.
- Can this recipe for longer term storage.
More Pickled Recipes
Here are a few pickled favorites that I know you're going to love.
Check out the section on fermented recipes or go straight to your favorite one; Spicy Jalapeño Sauerkraut or Spicy Carrots and Jalapeños.
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Marinated Mushrooms
Ingredients
- ½ cup oil extra virgin olive oil or MCT
- 2 lbs button mushrooms cleaned, mushrooms can be halved or quartered if they are larger
- ¼ cup onion diced
- ¼ cup apple cider vinegar
- 2 cloves garlic sliced thin
- 1 bunch basil leaves
- 1 teaspoon Herbes de Provence
- 1 teaspooon fine sea salt
- ½ teaspoon black pepper
Instructions
- Heat the oil in a large dutch oven or skillet. Add the mushrooms and onions and sauté for 5 minutes.
- Pour the mushroom mixture into a large bowl. Add the vinegar, garlic, basil, Herbes de provence, salt, and pepper. Stir to combine.
- Transfer the mixture to a quart-sized mason jar, cover, and refrigerate for 24 hours before serving.
Laura's Tips + Notes
- Mushrooms. Small button mushrooms are best for this recipe. Sometimes called baby bellas. You'll want about 2 pounds of mushrooms.
- Onion. One-quarter cup of diced onion. Usually about one-quarter of a medium-sized onion. You can also use pearl onions in this recipe.
- Garlic cloves. Two garlic cloves sliced thin.
- Seasoning. Herbes de Provence or Italian Seasoning.
- Fresh basil.
- Oil. Extra virgin olive oil or MCT oil.
- Vinegar. Apple cider vinegar or white vinegar.
- A fancy jar of mushrooms makes great hostess gifts.
- Serve with fancy cocktail picks.
- Serve with crostini and whipped goat cheese.
- Always make a double batch because you're going to want more.
- Store in an airtight container for up to 45 days. Make sure that the mushrooms are covered in oil and vinegar for the longest fridge life.
- Can this recipe for longer-term storage.
