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Marinated Mushrooms

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A secret to the best marinated mushrooms is to toss them quickly in a skillet before marinating. A fresh, flavorful dressing makes them tasty and versatile.

Marinated Mushrooms in a white bowl with a spoon

Marinated mushrooms have earned a regular spot on my appetizer menu. This recipe produces tender, garlicky-flavored mushrooms with savory shallots and a Dijon vinaigrette dressing that is truly “just right”.

The secret to this flavorful recipe is to saute’ your mushrooms before placing them in the marinade. When you give them a quick saute’, you cook out excess moisture without drying the mushrooms to toughness (raw mushrooms will release their liquids as they break down in the dressing, resulting in a watered-down flavor). This step ensures a dish that is full of bright, fresh flavors with mushrooms that are tender, not rubbery. Sliced shallots also get a nice dose of the marinade and the combination works beautifully.

The original recipe calls for small whole mushrooms or mushrooms cut into quarters if they are larger than 1 1/2-inches in size. Small mushrooms, at least for me, were impossible to find so I quartered many of the mushrooms before cooking. Well, don’t bother with this step because as is usual with mushrooms, when you saute’ them for any period of time, they shrink considerably. So even my larger mushrooms ended up the perfect size after the saute’.

Marinated Mushrooms up close with a spoon

I must admit that in the past I’ve never been a big fan, because mushrooms in marinade were often just watery pieces of rubber in the salad-bar line. But these marinated mushrooms are zesty with the perfect texture for eating as they are, but why not add them to salads and sandwiches or toss a few into a light pasta dish? Another benefit to this recipe is that other than the mushrooms and maybe the shallots, you probably have everything on-hand needed for this recipe. Which means it’s economical… and more importantly, mushrooms are low in calories and high in nutrients like vitamin D and are a top source of selenium.

Marinated Mushrooms in marinade served in a white bowl

And look at this dressing! Dijon vinaigrette works so well with the mushrooms and shallots. The mustard, teamed with red wine vinegar, oregano, red pepper flakes and extra-virgin olive oil is complex without being overpowering. Add a few cherry tomatoes before marinating for added color.

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5 from 3 votes

Marinated Mushrooms

The secret to the best marinated mushrooms is in tossing the mushrooms in a heated skillet before the marinade process. The dressing is fresh and flavorful. Perfect served on their own but also great in salads and pasta and on salad and egg dishes.
Course Appetizer
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 cups
Calories 308
Author Good Dinner Mom

Ingredients 

  • ½ cup extra-virgin olive oil, divided
  • 2 pounds white mushrooms, trimmed
  • Salt and pepper
  • 1 to 2 large shallots, sliced thin
  • 3 garlic cloves, crushed and minced
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ¾ cup red wine vinegar
  • ½ cup water
  • 1 generous Tablespoon, Dijon mustard
  • 2 Tablespoons fresh parsley

Instructions

  • Heat 2 Tablespoons oil in a 12-inch nonstick skillet over medium high heat until just smoking. Add 2 pounds mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until the mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, about 5 minutes.
  • To the pan, add 1-2 sliced shallot, 3 minced garlic cloves, 1 teaspoon oregano, and ½ teaspoon red pepper flakes. Cook until fragrant, about 1 minute. Stir in ¾ cup vinegar and ½ cup water and bring to a boil. Cook until liquid reduces by half, about 5 minutes.
  • In a medium bowl, whisk together the remaining 6 Tablespoons oil, 1 generous Tablespoon Dijon mustard, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Add the mushroom mixture to this bowl and stir to combine. Let cool completely. Stir in parsley.
  • Cover mushrooms and refrigerate until chilled, about 1 hour. Season with salt and pepper to taste before serving.
  • Mushrooms can be refrigerated up to 3 days.
Nutrition Facts
Marinated Mushrooms
Amount Per Serving
Calories 308 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Sodium 26mg1%
Potassium 791mg23%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 7g14%
Vitamin A 252IU5%
Vitamin C 9mg11%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Cook’s Country magazine.

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Published on October 13, 2014

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    Recipe Rating




  1. jaclyn kesler says

    January 10, 2023 at 10:27 AM

    5 stars
    These remind me of those delicious mushrooms you get at a fancy Chinese restaurant, which are my fave BTW! I cant wait to make these and have them at home all to myself 🙂

    Reply
  2. jill robinson says

    March 10, 2022 at 6:45 AM

    5 stars
    I made these for a work potluck a few days in advance. They were perfect! I only wish I had made more. Everyone thought that I had bought them from the store lol. Thank you Sally for the awesome recipe, its a keeper!

    Reply
  3. katie d says

    March 10, 2022 at 6:42 AM

    5 stars
    Oh my!!! These are delicious. I made a couple different recipes for marinated mushrooms and this was the BEST!!!! I prepared them for a party but had to make another batch because I couldn’t stop munching on them when they were done. Soo good!!!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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