These homemade marinated mushrooms are effortless to prepare and taste a million times better than the store-bought variety! Featuring fresh mushrooms marinated in a delectable mixture of extra virgin olive oil and vinegar flavored with garlic, shallots, fresh herbs and Italian seasonings. Fair warning, these tender, seasoned ‘shrooms are absurdly delicious and always disappear in a matter of minutes at a party!
Featured comment: Best recipe ever for marinated mushrooms! There are many recipes that I have made and this one is definitely easy and best tasting.” – Carla
You can enjoy these mushrooms as an easy snack and fuss-free appetizer! Or, add them to antipasto platters, salads, pizzas, pastas and more!! Continue to read on for helpful recipe tips and step by step photos in the post!
If you love mushrooms, I have the perfect easy, no-fuss recipe for you! Seriously, you are going to weep tears of joy over these bite-sized beauties!! And, you absolutely won’t believe how insanely simple they are to prepare! One bite of these meaty mushrooms and you will never go back to overpaying at the deli counter again!
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About this easy marinated mushrooms recipe
These mushrooms are savory, succulent and so delicious! But, the best part of all? They are fool-proof! This recipe for mushroom marination requires minimal effort, a few pantry staples and just 15 minutes to prepare!!
Tender, meaty mushrooms are marinated in a robust mixture of extra virgin olive oil and vinegars. Flavored with pungent garlic, delicate shallots, fragrant Italian seasonings, earthy bay leaves, herbaceous fresh herbs and a touch of fiery red pepper flakes, these mushrooms are addictively delicious!!
These silky mushrooms in marinade make a wonderful addition to antipasto platters, salads, pastas, burgers and more! Plus, they are a delicious snack to leave out for guests during parties! Or, you can give them as a homemade gift during the holidays! However, they are so darn good, you will probably just be popping them like candy straight from the jar!
Store-bought deli mushrooms are expensive and lackluster in taste. So, why overpay when you can easily make your own at home!?
What is a marinated mushroom?
Marinated mushrooms, also known as seasoned or pickled mushrooms, are the perfect snack, appetizer or pantry staple! They are made by soaking fresh mushrooms in a zesty, flavorful marinade of extra virgin olive oil and vinegar along with various seasonings and spices.
These marinated mushrooms are not fermented. The kosher salt and acid (vinegars) in the marinade serve to flavor the mushrooms only. They do not stimulate microbe growth which causes fermentation, nor does it preserve the mushrooms.
Ingredients for mushroom marination
You don’t need any fancy variety of mushrooms or an extensive list of ingredients to prepare delicious Italian mushrooms from the comfort of your own home!
- Mushrooms: You can use any variety of fresh ‘shrooms you love for marination. (See below for a list of mushrooms you can marinate.)
- Olive Oil: Use extra virgin olive oil for the richest flavor.
- Vinegars: I use a combination of white wine and red wine vinegar in this mushroom marinade. However, you can use sherry and apple cider vinegar as well.
- Garlic: Fresh minced garlic adds a distinctive, punchy taste.
- Shallot: Finely dice shallot provides a delicate, soft onion flavor.
- Herbs: Fresh herbs add ample herbaceous flavor. I use fresh thyme and parsley. However, oregano and tarragon are also fantastic! (Make sure you’re storing your herb properly!)
- Bay Leaf: Dried bay leaves add a subtle herbal flavor.
- Seasonings: Crushed red pepper flakes, Italian seasoning, kosher salt and freshly ground black pepper provide plenty of flavor to these seasoned mushrooms!
FAQs: marinating mushrooms
What mushrooms are best for marinating?
The most popular varieties of mushrooms for marination include white button and cremini mushrooms. However, you can marinate any variety of fresh ‘shrooms you love. Or, feel free to mix things up and use a combination of mushrooms!
- Cremini (baby bella)
- White Button
- Portobello
- Enoki
If you select a larger variety for marination, such as portobello mushrooms, I recommend halving or quartering them before marinating.
Regardless of the variety of fresh mushrooms you select, make sure you clean and de-stem the mushrooms before proceeding with the recipe.
Is a marinated mushroom cooked?
Fresh mushrooms can be raw or cooked prior to marination. The most common ways to cook mushrooms for marinating includes sautéing, boiling and poaching.
You can use raw mushrooms in this mushroom marinade recipe, or you can gently poach them! I’ve included instructions for both in the recipe below! However, it is worth noting that raw marinated mushrooms require at least 24 hours of refrigeration while cooked mushrooms can be enjoyed right away!
Can mushrooms marinate overnight?
You can marinate mushrooms in advance! While mushrooms can be enjoyed after just 5 minutes of marination, they are even better the longer they remain in the marinade! For the best taste and texture, allow mushrooms to marinate for at least 8 hours.
Are seasoned mushrooms good for you?
Mushrooms pack a nutritional punch and are considered a superfood! They’re a naturally fat-free, low-sodium, low-calorie and cholesterol-free food. They are also loaded with fiber, vitamins and minerals. Plus, they are a good source of antioxidants and promote a healthy immune system and boost your bone health.
This homemade recipe for mushroom marinade is gluten-free, grain-free, vegetarian, vegan, paleo, whole30, Keto, low-carb and dairy-free!
How to marinate mushrooms at home
This Italian deli-style mushroom recipe is so simple and foolproof, yet produces incredibly flavorful mushrooms! Mushroom marination requires minimal effort, a few staple ingredients and just 15 minutes!
- Poach Mushrooms (optional): Fill a saucepan with 5 cups of water. Add garlic, thyme and bay leaf. Bring the water to a rapid simmer. Season water with salt. Add the mushroom caps and gently simmer until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat and drain mushrooms.
- Make Marinade: In a large, non-reactive bowl, combine marinade ingredients. Whisk to thoroughly combine. Add the mushrooms and gently stir to coat. Taste the marinade and adjust for seasoning if desired.
- Marinate in fridge: Cover the bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes (or up to 10 days), stirring the mushrooms occasionally. For the best taste, I recommend allowing the mushrooms to marinate for at least 8 hours. If you use raw mushrooms, allow them to marinate for 24 hours.
- Serve: Remove mushrooms from refrigerator. Taste again and adjust for seasoning if needed. Bring mushrooms to room temperature before serving. Garnish with chopped parsley. Serve and enjoy!
Step-by-step photos: making marinated mushroom recipe
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
Storing this recipe for marinated mushrooms
How long does a marinated mushroom last?
Store marinated mushrooms in an airtight container in the refrigerator. Properly stored, mushrooms will keep for up to 10 days.
Can you freeze a mushroom marinade?
Unfortunately mushrooms in a marinade do not freeze well. But, you can freeze the poached mushrooms with Italian spices. However, please note that freezing any food will affect the flavors, color, and nutritional value – mushrooms included.
To freeze this marinated mushroom recipe
- Poach: Gently simmer mushrooms in poaching liquid until just tender.
- Drain: Remove pan from heat and drain mushrooms.
- Cool: Transfer the mushrooms to a paper towel lined plate and allow to cool.
- Flash freeze: Spread the mushrooms out in an even layer on a parchment paper lined cookie sheet. Place the cookie sheet in the freezer and flash freeze for 30 minutes.
- Store: Remove the mushrooms from the freezer and transfer them to a freezer-safe resealable bag. Add the shallots, Italian seasoning, ground black pepper and crushed red pepper flakes. Gently shake the bag to evenly distribute seasonings. Seal bag and store in the freezer for up to 6 months.
- To use: Thaw the mushrooms in the refrigerator for 24 hours before using. Transfer the mushrooms to a non-reactive bowl and add the remaining marinade ingredients.
What to eat with mushrooms marinated?
These deeply flavorful mushrooms are so delicious you can enjoy them straight from the jar! Or they make the perfect meaty mushroom side dish to your favorite soup recipes, like homemade tomato soups, Italian sausage soups, chickpea soups, and tortellini soups.However, they also add an instant boost of delicious flavor to salads, pastas, pizza, dips and more. You will be amazed at how many different ways you can serve this marinated mushroom recipe!
12 things to do with seasoned mushroom
- Appetizer or Snack: Add mushrooms to a serving bowl with plenty of toothpicks and napkins.
- Antipasto platter: Use them as part of an antipasto platter with Italian meats, cheeses, and olives.
- Tapenade: Finely chop the mushrooms and transform them into a tapenade for bread, chicken and beef.
- Crostini: Slather toasted crusty artisan bread with soft cheese and top with mushrooms for an easy, yet elevated appetizer.
- Hummus: Dollop on top of your favorite hummus recipes or hummus bowls and serve with pita bread toasted.
- Eggs and Omelets: Stir them into omelets and scrambled eggs.
- Salads and Grain Bowls: Scatter mushrooms on top of salads and grain bowls for a pop of texture and flavor.
- Pasta Salads and Pastas: Stir mushrooms into your favorite vinaigrette-based pasta salads. Or top your favorite buttery noodle with plenty of parmesan and a heaping pile of ‘shrooms.
- Pizza: Pat mushrooms dry, give them a rough chop and sprinkle them on pizza prior to baking.
- Tacos and Fajitas: Thinly slice some ‘shrooms and stuff them in your favorite vegetarian taco recipes and fajita recipes.
- Burgers: Slice mushrooms and use them as a topping for your favorite burgers and sandwiches!
- Quick Gratin: Transform seasoned mushrooms into a gratin! Pat the mushrooms dry and add them to a baking dish. Sprinkle with Gruyère or parmesan and breadcrumbs. Bake at 400 degrees until the cheese melts and the mushrooms are warmed through.
- Accompaniment to protein: Serve this marinated mushroom recipe as a side dish for beef, chicken, tofu, pork and lamb!
Forget overpaying for jarred mushrooms in oil and make these easy marinated mushrooms instead! They are meaty, tender, insanely flavorful and impossible to resist!
If you’re looking to marinate more fresh veggies, try this tomato marinade next!
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More fresh mushroom recipes!
If you love this recipe for marinating mushrooms, try one of these delicious recipes next:
- Marsala Mushroom Sauce
- Oven Roasted Mushrooms Recipe
- Mushroom Orzo Risotto Recipe
- Easy Sauteed Mushrooms Recipe
The best marinated mushroom recipe👇
Easy Marinated Mushrooms Recipe
Equipment
- Medium-sized Saucepan (optional)
- Large, Non-Reactive Mixing Bowl
Ingredients
- 12-16 ounces Cremini Mushrooms – cleaned & stems removed (SEE NOTES)
- 4 large cloves Garlic – peeled & DIVIDED (2 cloves smashed; 2 cloves minced)
- 6 sprigs Fresh Thyme + 1 tsp chopped leaves - DIVIDED
- 2 Bay Leaves - DIVIDED
- ¼ cup Finely Diced Shallot
- ¼ Cup Extra Virgin Olive Oil
- 2 TBS Each: White Wine Vinegar & Red Wine Vinegar
- ¾ tsp Italian Seasoning
- Kosher Salt & Fresh Ground Black Pepper
- ¼-½ tsp Crushed Red Pepper Flakes – adjust to taste
- 1 1/2 tsp finely chopped Flat-leaf Parsley Leaves - plus more for garnish
Instructions
- Poach Mushrooms: Fill a deep, medium-sized saucepan with 4-5 cups of water. Add the smashed garlic, thyme sprigs and 1 bay leaf. Bring the water to a rapid simmer. Season water with ½ teaspoon salt. Add the mushroom caps and return to a gentle simmer. Cook, reducing heat as needed to maintain a gently simmer, until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat and drain mushrooms well.
- Prepare Marinade while mushrooms are poaching: In a large, non-reactive (non-metallic) bowl, add the minced garlic, remaining bay leaf, shallot, oil, both vinegars, Italian seasoning, ¼ teaspoon salt, 1/8 teaspoon pepper, red pepper flakes, 1 teaspoon thyme leaves, and parsley. Whisk to thoroughly combine.
- Marinate in fridge: While the mushrooms are still warm, add them to the marinade (SEE NOTES). Gently stir to combine and coat. Taste the marinade and adjust for seasoning if desired. Cover the bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes (or up to 10 days), stirring the mushrooms occasionally. For the best taste, I recommend allowing the mushrooms to marinate for at least 8 hours.
- Serve: Remove mushrooms from refrigerator. Taste again and adjust for seasoning if needed. Bring mushrooms to room temperature before serving. Garnish with more chopped parsley. Serve and enjoy!
Notes
- Mushrooms: You can use any variety of mushrooms you love! Cremini, white button, portobello or enoki. If you select a larger variety, such as portobello mushrooms, I recommend halving or quartering them before marinating. Regardless of the variety of fresh mushrooms you select, make sure you clean and destem the mushrooms before proceeding with the recipe.
- Raw mushrooms: Poaching the mushrooms is recommended, but not required! You can use raw mushrooms if you like! Just make sure you properly clean and destem them. Skip the first step of the recipe and then prepare the recipe as directed. Allow the raw mushrooms to marinate for at least 24 hours in the refrigerator before enjoying.
- Marinade: Make sure you add the mushrooms to the marinade while they are still warm (if you poached mushrooms)! They will soak up the most flavor that way!
Nutrition
©No Spoon Necessary. All images and content protected by copyrights. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
Not only were the mushrooms delicious, but the poaching liquid makes the best mushroom stock EVER! Don’t throw it out! I sometimes make these mushrooms just to have the stock…!
Hi Len,
I’m absolutely thrilled you hear you enjoy this recipe for marinated mushrooms! Using the marinade to make mushroom stock is a brilliant move!! Thank you so much for coming back and leaving a review. Cheers and warmest wishes for a wonderful weekend! 🙂
Best,
Cheyanne
Hi, while I’d love to make the recipe I found it really hard to figure out where to find it! It would be great if you could streamline the page a bit 🙂 Thanks for sharing your food with us though!
Hi Addy,
My sincerely apologies that you found it difficult to locate the recipe – that’s absolutely never the goal here.
There’s a “JUMP TO RECIPE” and “PRINT RECIPE” button at the top of every single page – if you click either of those buttons it will take you directly to the recipe (and past all the content). As well, there’s a quick navigation table of contents near the top of every single page as well with clickable links. I’ve done my absolute best at streamlining the page; however, I’m always open to suggestions.
Thank you for sharing your feedback with us though! 🙂 Warm wishes for a wonderful day.
used fresh Mini Bella Mushrooms for the recipe. I cut them in half as they were fairly large. followed recipe and they turned out rubbery.
Hi Dawn,
I’m so sorry to hear this recipe didn’t turn out successfully for you – as is has for others. While this is the first I’ve heard of this mushroom recipe turning rubbery, I do have a few ideas:
1. You salted the mushrooms instead of the poaching water.
2. You over-poached the mushrooms by a good amount of time.
3. You steamed the mushrooms instead of poaching them.
4. Your mushrooms were bad from the get-go.
Raw mushrooms typically turn rubbery due to improper cooking methods – mostly from steaming damp mushrooms in a pan. However, they can also turn rubbery if you salt them before cooking them. This recipe uses a moist, low-heat cooking method – poaching – so it’s unclear how your mushrooms turned rubbery. Unless you salted the mushrooms instead of the poaching water, steamed the mushrooms instead of poaching before marinating, or they were bad from the beginning.
I always recommend selecting loose mushrooms at the grocery store – versus the prepackaged ones – so you can inspect each mushroom carefully before selecting the driest, firmest mushrooms of the bunch.
Again, I’m sorry you didn’t have success with this recipe; however, I hope I was able to offer some advice.
Cheers and warmest wishes for a wonderful day,
Cheyanne
These were so rave worthy! Served them as part of a DIY salad bar at a cookout and guests were using them to top burgers too! Everyone loved them!
Hi Sarah,
I’m honored you decided to try this recipe for marinated mushrooms and absolutely thrilled both you and your guests loved them! Serving them on your DIY salad bar is a BRILLIANT idea – and one that I’m going to use at my next party – so thank you for sharing! (And they are SO good on burgers too, right!?)
Thank you so much for coming back and leaving a review. Your kind comment made my day. 🙂
Cheers and warmest wishes for a wonderful week,
Cheyanne
These marinated mushrooms are the bomb! I followed the recipe exactly as written and they taster delicious but the olive oil congealed in the fridge, the way butter would. Why?
Hi Gracieannie,
I’m honored you decided to try this recipe for marinated mushrooms and absolutely thrilled you enjoyed them!
Great question!! Olive oil contains a small amount of saturated fats, and these fatty acids unfortunately solidify at colder temperatures; however, it isn’t an indication of the quality of your oil, nor should you be alarmed. If you’ve stored the mushrooms in the fridge, I recommend letting them sit at room temperature for about 15 to 30 minutes (depends how cold you keep your fridge). Next, give the marinade a few good stirs and your mushrooms should be good to go!
Thank you so much for coming back and leaving a review, Gracieannie. Should you ever have any additional questions, please feel free to ask. I’m always happy to help when I can! Cheers and warm wishes for a wonderful week!
Best,
Cheyanne
These marinated mushrooms are the bomb. I added additional garlic, you never can have too much garlic. Thank you for the wonderful recipe.
Hi Katie,
I’m honored you decided to try this recipe and absolutely thrilled you enjoyed the mushrooms! Thank you so much for coming back and leaving a review. Cheers and warm wishes for a wonderful week! 🙂
Best,
Cheyanne
My issue with almost all recipes is they tend to be overly complicated. Call for items you wouldn’t normally have. Then dirty up so many dishes that clean up time is longer than the prep time.
Tried this with defrosted mushrooms. Marinated them overnight with similar ingredients and cooked them on the barbecue.
Not at all bad.
Hi Roter,
I’m happy to hear you found this recipe easier than most and thrilled to hear frozen mushrooms turned out good. Thank you for coming back and leaving a review. Cheers and warm wishes for a wonderful day! 🙂
Marvelous recipe. Thank you. I wish I had saved the poaching broth for a soup or rice base, will next time!
A little unclear: do I discard the crushed garlic and thyme sprigs before putting the mushrooms into the marinade?
Hi Rebecca,
I’m so thrilled you enjoyed these marinated mushrooms! As for the garlic and thyme, I leave them in so they continue to infuse flavor; however, you can absolutely discard them if you prefer – just note the marinade will be a little more subtle in flavor. Thank you so much for coming back and leaving a review! And please do let me know if you have any other questions as I’m always happy to help. Cheers and warm wishes for a wonderful holiday season! 🙂
Best,
Cheyanne
What about the large portabellas and grilling or cooking?
Hi Lori,
Great question – You can absolutely use portobello mushrooms (Please see here: https://www.nospoonnecessary.com/easy-marinated-mushrooms-recipe/#What_mushrooms_are_best_for_marinating).
I’m so sorry, but I’m not sure I fully understand the second half of your question – “grilling or cooking”; however, this section may help: https://www.nospoonnecessary.com/easy-marinated-mushrooms-recipe/#Are_mushrooms_cooked
Cheers! 🙂
I will make this today, they look great! I would reaaally love it if you would add the option to convert to metric measurements, it’s so tedious having to google every step. Also, having everything in grams is so much more convenient, I put the dish on the scale and add ingredients, instead of having to use five different measuring tools. Another point, cups are different sizes everywhere, it depends on how much you fill them and how on earth am I supposed to measure one liquid and one powder in the same cup? Not in this recipe but it’s often required. Sorry for the rant, I am just so annoyed with having to deal with so many units in a single recipe, when using grams and milliliters is so simple and requires just the scales.
Hi Tamara,
Thank you for taking the time to leave a review. I appreciate your opinion and input!! I do include gram measurements for all baking recipes since baking is scientific. For savory recipes I typically do not because I highly encourage you to make them your own. However, I totally understand your frustration if you like to be precise!! Unfortunately, the option to convert to metric measurements isn’t something I can offer as I didn’t develop the tech for the recipe card. But, I did pass your request on to the developer! Hopefully they take it into serious consideration. Cheers and thank you again for sharing your input. 🙂
Fantastic! And I’m only 10 minutes into the marinating process. Excited to taste (and serve) them tomorrow.
Best recipe ever for marinated mushrooms! There are many recipes that I have made and this one is definitely easy and best tasting.
Hi Carla!
Thank you so much for your kind comment – you made my day! I’m so thrilled you enjoy these marinated mushrooms so much! 🙂 Cheers!
These are delish!!!! Thanks for sharing this recipe.
Why do you need to destem the mushrooms?
Hi Mark,
Honestly, it depends on the variety of mushrooms; however, most have stems that are very tough and woody-tasting. Even if the stems aren’t tough, I recommend at least trimming off the very end of the stem to discard any unappetizing bits and for aesthetics purposes. Cheers! 🙂
I was wondering if you can combine cremini and white mushrooms together in the same marinade?
Hi Jul,
Great question! You can absolutely use a combination of cremini and white button mushrooms in this marinade! Please let me know if you have any other questions as I’m always happy to help!! 🙂
These look delicious. I’ve pinned them and can’t wait to make them. Thanks!
Hi Lea!
I hope you love these mushrooms as much as we do!! 🙂
Amazing!! So fast and easy. Wildflower Bakery used to add marinated mushrooms and capers to their Salmon Ceasar. I miss that so much! That still have the salad, so I ordered one, and made this recipe (adding about 1-2 T capers). Amazing! I ate half the recipe at once. Thank you so much sharing this!
Hi Chris,
I’m absolutely thrilled you enjoyed the recipe!! Thank you for telling me about that Salmon Caesar salad, I’m definitely going to be making that soon because it sounds delicious!!! Cheers! 🙂
Oh Chey, these marinated mushrooms look and sound amazing; love this beautiful garlicky herbaceous situation. As you suggested, they can be enjoyed in many ways (I clearly imagine them on my salads and bruschettas), but I also think I can enjoy them just like that, with a loaf of fresh rustic bread to soak up the marinade…and maybe with a glass of wine.:) Either way, that’s a perfect summer recipe!
I want to reach in through my screen and grab these Chey! Tom absolutely LOVES mushrooms too, so these would disappear quickly at our house. What a great idea to top toast or as a side for a nice grilled steak this summer! Totally adding these to our menu ASAP! Pinned!
I so love these marinated mushrooms in that marinade of olive oil, vinegar, garlic, shallots, fresh herbs and Italian seasonings! Wow – does this blow the store bought ones I usually get, out of the park! I’ve never really aver marinated mushrooms before and always chosen store bought -so thanks so much for this Cheyanne! Hoping you and boy have a wonderful weekend! XOXO
love love love mushrooms! These look just perfect.
My mouth in literally watering looking at all of your gorgeous photos and thinking of eating SO MANY of these marinated mushrooms. Thank you for such in depth information and clear instructions on exactly how to get them right.
My mushroom-loving husband would flip over these! Such a great dish on it’s own or to use in other dishes 🙂
This looks right up my alley! I would probably devour the whole batch at one set LOL..I just love mushrooms.