Marinated Mushrooms

A cross between a sauteed mushroom and a quick pickle, these Marinated Mushrooms are quick, easy, and delicious! Add these mushrooms to pasta, a mezze platter, over polenta, or simply as a snack! You can thank me later.

Roasting vegetables is usually the way I recommend to go if you’re not sure how to prepare them. However, ‘quick pickling’ veggies has recently been my go-to for adding a few more veggies at lunch and/or munching as I prepare dinner. Using the base recipe for my pickled red onions, I’ve been using this for radish, cucumbers, you name it! Tart, with a little bit of crunch, these ‘quick pickling’ veggies inspired my Marinated Mushrooms.

Mushrooms can sometimes be a ‘love it or leave it’ vegetable. For me depending on how mushrooms are prepared determines whether I’ll like them or not. Some even describe mushrooms as being ‘meaty’ in texture. If there’s one thing I don’t need, is the texture of meat in a dish (it’s one of the reasons why I don’t eat meat, the texture). As it goes with vegetables, it’s important to rotate the vegetables we’re eating in order to get a variety of vitamins, minerals, and antioxidants. Mushrooms have the antioxidant ergothioneine which is not found in many other vegetables. Mushrooms that contain the highest amounts of ergothioneine include King oyster, maitake, oyster, and shiitake varieties. One more reason to add mushrooms to your list of vegetables to incorporate!

Ingredients: Marinated Mushrooms

• Mushrooms: Any mushrooms can be marinated. Here I use cremini or button mushrooms, but sliced portobello, maitake, oyster, and more can be swapped in if you prefer.
• Extra-Virgin Olive Oil: Use extra virgin olive oil for the richest flavor.
• White Wine Vinegar: I used white wine vinegar here, however, red wine vinegar and even apple cider vinegar could work as well.
• Garlic: halved lengthwise, the garlic will add a distinctive taste.
• Red Onion: Adding a pop of color, but also quick ‘pickling’ allows for the onion to not be too pungent.
• Thyme: Fresh thyme vs dried pairs well with mushrooms. Parsley and even tarragon work also.
• Sugar: *optional – this is just a smidge to help marry the flavors. As always, you can leave it out, however, this also helps to offset the strong vinegar flavor. There is science behind the use of sugar here and there.
• Seasonings:  Freshly ground black pepper, and as always, you can use salt if you like, however, I often leave this out and/or use sparingly when I do.

How To Make Marinated Mushrooms:

1. Heat the oil in a large skillet over medium heat. Add the garlic and cook until golden brown and it starts to smell, about 1 to 2 minutes. Using a slotted spoon, pull the garlic out and then add the mushrooms and red onion with ¼ teaspoon of black pepper.
2. Cook, stirring once or twice (not too much!), until golden brown and just barely tender, about 3 to 5 minutes. If there is liquid left in the pan, that is okay. Remove the pan from the heat and add the vinegar, thyme, and sugar.
3. Add the garlic back to the mushrooms and let cool completely. Transfer to a container. The mushrooms will keep refrigerated for 3-4 days.

What Are Marinated Mushrooms Used For?

Marinated mushrooms are an excellent addition to an antipasto platter or charcuterie board, however, that’s just the beginning! Warm them and serve them over any protein dish: steak, chicken, or fish. Toss them into pasta or over polenta. Sprinkle them into a salad or over pizza. Pretty much anywhere you already enjoy mushrooms, add these marinated ones for that extra pop of tangy, pickled flavor.  

Other Ways To Munch on Veggies

• Buttermilk Ranch Dressing
• Air Fryer Kale ‘Chips’
• Furikake Celery
• Homemade Hummus

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