These homemade marinated mushrooms are effortless to prepare and taste a million times better than the store-bought variety! Tender mushrooms are soaked in a delectable mixture of extra virgin olive oil and vinegar flavored with garlic, shallots, fresh herbs and Italian seasonings. They are dangerously addictive and will disappear in a matter of minutes!
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!
Quick Navigation - Table of Contents
Easy Marinated Mushrooms Recipe
These mushrooms are savory, succulent and so delicious! But, the best part of all? They are fool-proof! This recipe 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 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 are marinated mushrooms?
Marinated mushrooms are the perfect snack, appetizer or pantry staple! They are made by marinating fresh mushrooms in a zesty, flavorful mixture 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.
What ingredients do you need to make marinated mushroom recipe?
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 mushrooms you love! (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. 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!
- 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!
What mushrooms are best for marinating?
Any variety of fresh mushrooms can be marinated. The most popular varieties include white button and cremini mushrooms. However, you can use any variety 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, 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.
Are mushrooms cooked?
Fresh mushrooms can be raw or cooked prior to marinating. The most common ways to cook mushrooms for marinating includes sautéing, boiling and poaching.
You can use raw mushrooms in this 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!
How to make marinated mushrooms at home?
This Italian deli-style mushroom recipe is so simple and foolproof, yet produces incredibly flavorful mushrooms! They require minimal effort, a few staple ingredients and just 15 minutes to prepare!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
- 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!
How to marinate mushrooms step by step photos:
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.
How long do mushrooms last?
Store marinated mushrooms in an airtight container in the refrigerator. Properly stored, mushrooms will keep for up to 10 days.
Can you freeze them?
Unfortunately mushrooms in a marinade do not freeze well. However, you can freeze the poached mushrooms with Italian spices!
To freeze mushrooms:
- 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 marinated mushrooms?
These deeply flavorful mushrooms are so delicious you can enjoy them straight from the jar! 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 these mushroom!
12 things to do with marinated mushrooms:
- Appetizer or Snack: Add mushrooms to a serving bowl with plenty of toothpicks and napkins!
- Antipasto platter: Use mushrooms as part of an antipasto platter – along 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!
- Eggs and Omelets: Stir them into omelets and scrambled eggs for added flavor!
- Salads and Grain Bowls: Scatter mushrooms on top of salads and grain bowls for a pop of texture and flavor!
- Pasta salad: Stir mushrooms into your favorite vinaigrette-based pasta salads!
- Pizza: Pat mushrooms dry and give them a rough chop. Sprinkle the mushrooms on pizza prior to baking.
- Burgers: Slice mushrooms and use them as a topping for your favorite burgers and sandwiches!
- Pasta: Top your favorite pasta with a heaping pile of mushrooms and plenty of freshly grated parmesan cheese!
- Quick Gratin: Transform them 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 mushrooms as a side dish for beef, chicken, tofu, pork and lamb!
Are they 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 is gluten-free, grain-free, vegetarian, vegan, paleo, whole30, Keto, low-carb and dairy-free!
Forget overpaying for jarred mushrooms 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 these Marinated Tomatoes next!
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More mushroom recipes!
If you love this dish, try one of these delicious recipes next:
Easy Mushroom Marsala Cream Sauce
The best Marinated Mushrooms 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.
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.