Uncover the art of marinated mushrooms with this exquisitely easy recipe! Delight in the harmonious blend of fresh mushrooms with savory herbs in a tangy Italian marinade - where each bite promises a burst of irresistibly delicious flavors.Best of all, you'll need just 15 minutes to make them.
1 1/2tspFlat-leaf Parsley Leaves - finely chopped; plus more for garnish
Instructions
Optional - Poach Mushrooms (SEE NOTES): 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.
Meanwhile, Prepare the Mushroom Marinade: 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 Mushrooms 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 Marinated Mushrooms: 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!
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 5 servings (approximately 5 mushrooms per serving). Exact information will depend upon the brands of ingredients and precise measurements used.