These homemade marinated mushrooms are so simple to prepare and taste a million times better than the store-bought variety! Tender mushrooms are marinated 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!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1 1/2tspfinely chopped Flat-leaf Parsley Leaves - plus more for garnish
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!
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!
Nutritional information is an approximation based upon 5 servings (roughly 5 mushrooms per serving). Exact information will depend upon the brands of ingredients and precise measurements used.