with fresh herbs, garlic and thinly sliced sweet shallots, Marinated mushrooms They are perfect for antipasto, charcuterie or snacks. Bet you can’t eat just one!
Recipe review
Why you’ll love it: You’ll love this recipe for several reasons: it’s easy to make, it’s healthy, it’s versatile, and it’s delicious.
How long will it take: 20 minutes
Equipment you will need: A large pot, glass jar or covered container
Dishes: 8
Mushrooms change personality when attracted. Or maybe they just get a personality. Plain white mushrooms are a bit boring, aren’t they? They are the bland elevator music, the lulling lecture that lulls you to sleep, the song that will never end.
Maybe I’m exaggerating. I just can’t get too excited about fresh mushrooms.
Grilled mushrooms or sautéed mushrooms is another story. Because mushrooms are a blank slate, they take on exciting properties when you tinker with them a bit.
And that’s why mushroom cutting is such a great idea. Giving mushrooms something to dress up with, something to enhance their lovely earthy characteristics, giving them a boost of flavor is all it takes to make them the life of the party.
Speaking of parties, marinated mushrooms are a perfect appetizer idea. They go great on an antipasto platter or charcuterie board, perfectly complementing the rich meats and cheeses. A jar of marinated mushrooms is great when asked to bring an appetizer to a party because they are portable and popular (try pickled cauliflower too!).
You’ll find yourself just snacking on them straight from the fridge. And why not? They are nutritious and low in calories, a guilt-free snack that satisfies.
about this recipe
You will notice from the pictures that the mushrooms have a partner squeezed in a jar with them. Thinly sliced shallot balances things out. They have a mild sweet onion flavor and provide a nice visual contrast and texture to the mushrooms.
Fresh garlic, and lots of fresh herbs, oregano, thyme and parsley, also make the marinade more exciting. The marinade is simple: olive oil, white wine vinegar, a dash of maple syrup, salt and pepper. You can really use the marinade as a great vinaigrette.
In order to soften the raw mushrooms and make them a little more receptive to the marinade, cook them briefly in salt water.
I’ll start with the recipe here. Look for the recipe card below with specific measurements, instructions and nutritional information.
what do you need
- mushrooms: You can use white mushrooms, buttons, cremini or baby bella, or a mixture. Look for mushrooms that are somewhat even in size and not too huge, but don’t worry if that’s all you can find. You can cross them or quarter them if necessary. You will need 16 oz.
- shallot: A member of the onion family, shallots are smaller in size and slightly milder in flavor and slightly sweeter. The texture is also finer.
- garlic: Fresh garlic is best. I use one clove but if you really like garlic, go ahead and use more! You can also leave it out, if you don’t mind it.
- Olive oil: Use good quality extra virgin olive oil. It should be green in color, with a sharp, almost fruity or herbaceous taste. Olive oil contains many antioxidants and has many health benefits.
- White wine vinegar: This flavored vinegar is slightly sweet. It has a consistent amount of residual alcohol, so if that’s a concern, white balsamic vinegar is a good substitute.
- Maple syrup: A hint of sweetness helps to balance the acidity of the vinegar and the sharp taste of the shallots and garlic. If you prefer, you can leave it out.
- salt and pepper: Season the mushrooms with kosher salt and coarsely ground black pepper (preferably freshly ground).
- Fresh thyme, oregano and parsley: This trio of plants really makes the mushrooms special. If fresh herbs cannot be found, substitute dried herbs. Remember that dried herbs are stronger so you won’t need as much (usually the recommended ratio is 1:3, dried to fresh).
how to do it
Put a large pot of water on the stove over high heat. Add a few teaspoons of salt and bring to a boil.
While the water is heating, clean the mushrooms well. I usually recommend brushing off the dirt with a brush or a damp paper towel because the mushrooms are porous and tend to absorb water.
However, in this case, the mushrooms will be cooked in water anyway. Give them a quick bath in water for a few minutes to clean them, washing them around to loosen the dirt. Filter and rinse once more to remove dirt that still adheres.
chop the mushrooms. If they are very large, cut them in half or even quarters. It looks best if they are about the same size. Bite size is best. It’s a bit tricky to eat a huge marinated mushroom.
Put the mushrooms in the boiling water, bring back to the boil and boil them for five minutes. Cooking the raw mushrooms softens them and prepares them for the marinade.
While the mushrooms are cooking, slice the shallot and garlic and whisk together the marinade ingredients in a small bowl.
Drain the mushrooms well and put them in a fairly large bowl. Add the sliced shallot and garlic, the herbs and the marinade.
Mix everything together until everything is coated in the marinade.
Transfer the mushrooms to a covered bowl or a large jar with a lid. Refrigerate at least overnight. It’s hard to wait that long but the mushrooms need some time to absorb the marinade. You’ll be glad you waited.
Common questions
Mushrooms are a healthy choice, with antioxidants, selenium, B vitamins and minerals. They are low in calories and add fiber to your diet (Healthline).
Marinated mushrooms are made with heart-healthy olive oil, fresh herbs, garlic and shallots, all of which have health benefits. A half cup serving of marinated mushrooms is only 85 calories.
Roasting tends to dry out mushrooms. Brush them with olive oil or pick them up before grilling. Choose a marinade with oil, like this Italian marinade. Use a grill pan or skewers to grill mushrooms.
If the mushrooms are discolored, slimy, moldy or have soft brown spots, discard them. Dry fresh mushrooms, firm and earthy smell.
Make it yours
- Make this recipe Keto By omitting the maple syrup.
- Like fresh marinades? Add a pinch of red pepper flakes to the marinade.
Ideas for preparing ahead
If you are planning a gathering, marinated mushrooms are a good idea to prepare in advance. Prepare them a day or two ahead and store them in the refrigerator.
Looking for some more appetizer ideas to make? Try pickled asparagus spears or almonds roasted in olive oil. Vegetable cream cheese roll-ups are also attractive and always popular.
Storage tips
Marinated mushrooms should be in the refrigerator in an airtight container. They will keep for up to five days.
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Dishes
Prevent your screen from going dark
With fresh herbs, garlic and thinly sliced sweet shallots, marinated mushrooms are perfect for antipasto, charcuterie or snacks.
Instructions
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Bring with a large pot of water 2 teaspoons Kosher salt added, boil on high heat. Add mushrooms, bring back to a boil and boil for 5 minutes. filter well.
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In the meantime, prepare the marinade. In a small bowl or measuring cup, whisk together olive oil, white wine vinegar, maple syrup, ½ tsp salt and pepper.
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In a larger bowl, mix mushrooms, shallots, garlic, thyme, oregano and parsley. Add marinade and mix to combine.
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Transfer to a jar or covered dish and refrigerate overnight before serving. Mushrooms can be kept in the refrigerator for up to 5 days.
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Serve at room temperature.
Remarks
- Makes about 4 cups, or 8 half-cup servings.
- Spicy mushrooms in the marinade: add ¼ – ½ teaspoon of crushed red pepper flakes to the marinade.
- To make this recipe keto compatible, omit the maple syrup.
Nutritional information
dose: 0.5Goblet, Calories: 85KKL, Carbohydrates: 5G, protein: 2G, Fat: 7G, Saturated fat: 1G, Polyunsaturated fat: 1G, Unsaturated fat: 5G, sodium: 150mg, potassium: 210mg, fiber: 1G, Sugar: 3G, vitamin: 59IU, Vitamin C: 3mg, calcium: 13mg, iron: 1mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
