Quick And Flavorful Marinated Mushrooms
If you’re looking for an easy appetizer or side dish that feels fancy but takes very little effort, these quick marinated mushrooms are for you. They’re tangy, savory, and full of flavor after just a short time in the fridge. You can make them ahead of time and enjoy them throughout the week.
I’ve been making versions of marinated mushrooms for years, usually when I want something simple that tastes like it came straight from an authentic Italian restaurant. They’re perfect to set out at a party, but I also love snacking on them straight from the jar.
If you love recipes like this one, check out my Easy Roasted Brussels Sprouts, Golden Parmesan Herb Potato Bites, and Oven Roasted Vegetables for more vegetable sides with big flavor.
Why You’ll Love This Recipe
- Quick and simple – ready in 40 minutes or less.
- Uses everyday pantry ingredients.
- Works as both a snack, appetizer, or side dish.
- Stores well and tastes even better the next day.
Ingredients
- Mushrooms: White button or crimini mushrooms work best. They’re mild in flavor and soak up the marinade beautifully, becoming juicy and tender.
- Red Onion: Adds a bit of sharpness and sweetness to balance the tangy vinegar. Thin slices work best so the flavor blends in without overpowering.
- Garlic: Fresh minced garlic infuses the marinade with warmth and depth. A little goes a long way in brightening the whole dish.
- Dried Oregano: Brings that classic Italian flavor that pairs perfectly with mushrooms and vinegar.
- Dried Parsley: Adds a gentle herb note and freshness without being too strong.
- Crushed Red Pepper Flakes: A small pinch gives just the right amount of heat without making it spicy.
- Sea Salt: Enhances all the flavors and keeps the mushrooms seasoned from the inside out.
- Olive Oil: Helps carry the flavors of the herbs and garlic, while also giving the mushrooms a silky texture.
- Red Wine Vinegar: The key to tangy, zippy flavor in this dish. It cuts through the richness of the mushrooms and oil.
Substitutions and Additions
- Mushrooms: Portobello mushrooms can be used if you want a heartier, meatier texture. Be sure to cut them into bite-sized pieces before cooking.
- Vinegar: White wine vinegar or apple cider vinegar can be swapped in for a slightly different tang.
- Herbs: Fresh herbs like basil or thyme add brightness if you have them on hand.
- Spice: For more heat, add extra red pepper flakes or even a dash of cayenne.
- Extras: Add olives, roasted peppers, or sun-dried tomatoes for more Mediterranean flair.
Step by Step Instructions
Heat the Pot of Water
Fill a medium pot with water and bring it to a boil. Stir in ½ teaspoon sea salt.
Prep the Mushrooms
Wash and dry the mushrooms thoroughly. Cut them in half, or quarter the larger ones, so they’re all about the same size for even cooking.
Cook Until Tender
Add the mushrooms to the boiling water and cook for 5–7 minutes, just until they turn tender but not mushy.
Prepare the Aromatics
While the mushrooms cook, slice the onion into thin quarter circles – aim for about ⅛-inch or less so they soften easily. Peel and finely mince the garlic.
Mix the Marinade
In a medium bowl, whisk together olive oil, red wine vinegar, garlic, onion, oregano, parsley, crushed red pepper flakes, and the remaining ½ teaspoon salt until blended.
Combine with the Mushrooms
When the mushrooms are ready, drain them and reserve about ½ cup of the cooking water. Stir the warm mushrooms into the marinade until coated. Add just enough of the reserved cooking water to cover the mushrooms, then stir again.
Chill and Serve
Cover the bowl and place it in the fridge until the mushrooms cool, about 15–30 minutes. The longer they rest, the stronger the flavor will be. Enjoy!
Tips and Notes
- Use Fresh Mushrooms: Pick firm mushrooms without dark spots for the best texture.
- Thinly Slice Onions: The thinner you slice them, the more delicate and flavorful they’ll be in the marinade.
- Let The Mushrooms Rest: While 15 minutes works, letting them sit for several hours deepens the flavor even more.
- Adjust the Heat: If you prefer a milder dish, reduce or skip the red pepper flakes.
Serving Suggestions
- Serve on a Cheese Board: Pair with a selection of cheeses, olives, and crusty bread for a Mediterranean-inspired spread.
- Toss into Pasta: Mix into warm pasta for a quick, flavorful meal.
- Add to Salads: Use them as a topping for green salads or grain bowls.
- Side Dish for Grilled Foods: Perfect alongside grilled fish, tofu, or veggies.
Storage and Reheating Instructions
- Store the marinated mushrooms in an airtight container in the fridge for up to 1 week.
- Avoid freezing, as mushrooms tend to lose their texture once thawed.
- Serve straight from the fridge, or let them sit at room temperature for 10 minutes before serving for the best flavor.
Quick Marinated Mushrooms
Ingredients
- 12 ounces white button or crimini mushrooms
- ¼ medium red onion thinly sliced
- 2 cloves garlic minced
- ¾ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt divided
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
Instructions
- Fill a medium pot with water and bring it to a boil. Stir in ½ teaspoon of sea salt so the water is lightly seasoned.
- Clean and dry the mushrooms, then cut them in halves or quarters depending on size.
- Drop the mushrooms into the boiling water and simmer until just tender, about 5–7 minutes.
- While they cook, thinly slice the onion and mince the garlic so they’re ready to mix into the marinade.
- In a mixing bowl, whisk together the olive oil, vinegar, garlic, onion, oregano, parsley, red pepper flakes, and the remaining salt.
- Once the mushrooms are cooked, drain them well and set aside about ½ cup of the cooking water.
- Add the warm mushrooms to the marinade and stir to coat. If needed, pour in a splash of the reserved water so everything is covered evenly.
- Cover the bowl and place it in the refrigerator for at least 15 minutes before serving. The flavor will deepen the longer they rest.
