These Marinate Mushrooms Belong on Your Next Antipasto Platter

Do you have a few minutes to make something delicious? I thought so. Marinated mushrooms in the fridge are like money in the bank when you invite friends for drinks or when you’re racking your brain for a quick weeknight pasta. 

Trim and clean the mushrooms, brown and soften them lightly in olive with a little garlic in a wide saucepan, then add vinegar and fresh herbs. That’s it! 

They’ll be the star on your next antipasto platter, but that’s not all they’re good for. Serve them warm over polenta, or throw them into salads for an earthy, vinegary punch. And don’t forget crostini, pizza toppings, grain bowls, or omelets.

Go With White or Cremini Mushrooms

While you can pretty much use any mushrooms you like, small, firm white button mushrooms and creminis are the best choices. You could mix in stemmed shiitakes, meaty oyster mushrooms or chanterelles too if you feel like venturing further down the mushroom trail. 

Search for small, bite-size mushrooms that would be easy to pick up with a toothpick and pop into your mouth. If the mushrooms are large, halve or quarter them; you just want to make them easy to eat for a tiny bite.

The Vinaigrette for Marinating

Think of marinated mushrooms as you would a salad: good oil, vinegar or something acidic like lemon juice, and fresh herbs are the foundation.

• Vinegar: You have a choice of mild-ish vinegars like white wine (here), red wine, balsamic, white balsamic, or sherry vinegar. Cider and white vinegar are a bit too assertive and could overpower the mushrooms. 
  
• Herbs: The sky’s the limit here. What do you like? Sturdy herbs like parsley, chives, oregano, tarragon, thyme, and rosemary are all excellent choices. You get to choose.
• Oil: A fruity olive oil is also the best choice. You don’t need much of it, so use the best you have since there are so few components and good quality ingredients allow the mushrooms to shine. 

Cook Your Mushrooms Before Marinating 

You could marinate raw mushrooms, but I far prefer to cook them lightly in olive oil to bring out their woodsy flavor. With just a few minutes in the pan, the mushrooms turn golden, shrink a little, yet still hold their shape. They also readily absorb the flavors that you’re pairing them with.

Eat Now or Make Ahead

You can eat these mushrooms right away or store them in a jar in the fridge for up to 4 days. Bring to room temperature before serving, and sprinkle with a little more olive oil and a few more chopped herbs to make them look pretty.

Mushroom Madness!

• Easy Sauteed Mushrooms
• Gouda and Bacon Stuffed Mushrooms
• Fettucine Alfredo with Mushrooms
• Eggs Nestled in Sauteed Chard and Mushrooms 
• Noodles with Mushroom and Lemon Ginger Dressing

Prepare the mushrooms:

Trim the stem ends and halve or quarter large mushrooms. Leave small mushrooms whole.

Clean the mushrooms:

Place them in a large bowl of water in the sink and swish them around to remove the dirt—it should mostly sink to the bottom. Lift them out of the bowl into a colander and drain.  Pat dry with paper towels.

Briefly brown and soften the mushrooms:

In a wide saucepan over high heat, heat the oil. Add the mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are slightly softened and browned.

Add the marinade:

Add the vinegar, salt, rosemary, parsley, thyme, lemon strips, and pepper flakes to the pan. Stir and bring the liquid to a boil. Remove the pan from the heat. Let the mushrooms cool to room temperature in the pan, about 20 minutes. 

Transfer to a serving bowl if using right away or refrigerate them in a covered container. The mushrooms will keep for up to 4 days in a jar in the refrigerator.

Serve the mushrooms:

Transfer the mushrooms to a serving bowl. Drizzle with olive oil and sprinkle with more herbs if you like.

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