Quick 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.
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.
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 the mushrooms 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.