A delicious and versatile dish that adds a little kick to the mushrooms.
These marinated mushrooms are made from pantry staples and dried or fresh herbs.
They only take 5 minutes to prepare and after 24 hours of rest, your mushrooms – with a lovely flavor boost – are ready for sampling.
Great ways to enjoy marinated mushrooms
If you like mushrooms, this is it A recipe for marinated mushrooms is a great way to enjoy this nutritious vegetable.
(Well, technically it’s a fungus and not a plant, but mushrooms are usually classified as vegetables.)
Mushrooms can be served in a chilled marinade or at room temperatureAnd they are great:
- with a big breakfast
- as an addition
- piled on top of a juicy steak
- in the salad
- In a toasted sandwich with cheese
- as a topping for pizza
- As part of a grazing or antipasto platter.
Ingredients for marinated mushrooms
To make marinated mushrooms, you will need:
- Fresh mushrooms
- Red wine vinegar
- lemon juice
- Olive oil
- Salt
- thyme (dried or fresh)
- rosemary (dried or fresh)
- parsley (dried or fresh)
- tarragon (dried or fresh)
- Dill (dried or fresh).
The ingredient amounts can be found on the recipe card at the end of this post.
What kind of mushrooms should be soaked?
You can soak any type of mushrooms to suit your preferences, but those that are particularly suitable for this method of preparation are:
- Button mushrooms (a popular pickling choice due to their delicate flavor and firm texture)
- Portobello mushrooms (the larger mushrooms absorb flavors well)
- Oyster mushrooms (delicate mushrooms with a delicate taste and a delicate texture).
How to make marinated mushrooms
Start by cleaning the mushrooms by wiping them with a damp paper towel or soft brush.
Cut the stems of the mushrooms so that they are about the height of the caps.
Place the mushrooms in a shallow bowl.
After that, whisk together the rest of the ingredients and pour over the mushrooms. Stir with a spoon to make sure all the mushrooms are well coated.
Cover the bowl with plastic wrap and put in the fridge.
Allow your mushrooms to soak for at least 24 hours, stirring several times during this time.
To serve, remove the mushrooms from the marinade with a slotted spoon and sprinkle them with a fresh stalk of parsley, thyme, rosemary, tarragon or dill.
Frequently asked questions about recipes
That. Do you serve these straight from the fridge?
You can serve the pickled mushrooms at room temperature or chilled.
That. How long will mushrooms be kept in the marinade?
Stored in the fridge, they should last at least a few days.
- 250 gram mushrooms (Button or oyster mushrooms work especially well)
- 3 spoons Red wine vinegar
- 1 tablespoon lemon juice
- 1/4 Goblet Olive oil
- 1/4 teaspoon Salt
- pinch dry thyme (or 1 teaspoon chopped fresh herb)
- pinch Dried rosemary (or 1 teaspoon chopped fresh herb)
- pinch dried parsley (or 1 teaspoon chopped fresh herb)
- pinch dried tarragon (or 1 teaspoon chopped fresh herb)
- pinch Dried dill (or 1 teaspoon chopped fresh herb)
- 1 branch Fresh parsley, thyme, rosemary, tarragon or dill
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Clean the mushrooms by wiping them with a damp paper towel or a soft brush.
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Cut the stems of the mushrooms so that they are about the height of the caps. Place mushrooms in a shallow bowl.
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Whisk together the rest of the ingredients and pour over the mushrooms. Stir with a spoon to make sure all the mushrooms are well coated.
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Cover the bowl with plastic wrap and put in the fridge.
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Allow to marinate for at least 24 hours, stirring several times during this time.
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To serve, remove the mushrooms from the marinade with a slotted spoon and sprinkle them with a fresh stalk of parsley, thyme, rosemary, tarragon or dill. Serve the pickled mushrooms at room temperature or chilled.
Calories: 136KKL | Carbohydrates: 2G | protein: 2G | Fat: 14G | Saturated fat: 2G | Polyunsaturated fat: 2G | Unsaturated fat: 10G | sodium: 150mg | potassium: 207mg | fiber: 1G | Sugar: 1G | vitamin: 0.2IU | Vitamin C: 3mg | calcium: 3mg | iron: 0.4mg
