Marinated Mushrooms

5 from 6 votes

These zesty Italian Marinated Mushrooms are an easy side that compliments many main courses as well as makes a great side. They're a unique addition to any charcuterie board and can be pulled together in under 15 minutes.

Prep Time10

Cook Time3

Total Time13

Course: Appetizer

Cuisine: Italian

Servings: Servings

Calories: 64kcal

Author: Aimee Mars

Equipment

Large Pot

Ingredients

16 ounces Crimini Mushrooms washed and stems removed
4 cups Water
1 teaspoon Salt divided
1/4 cup Olive Oil
1/3 cup Cider Vinegar
2 tablespoons Lemon Juice
1 medium Shallot diced
3 Garlic Cloves minced
1 teaspoon Italian Seasoning
1 teaspoon Thyme
Fresh Parsley chopped for garnish

Instructions

Pour the water into a large pot and add the mushrooms and salt. Bring the water to a boil and then reduce the heat to a simmer. Continue to cook, stirring occasionally, for 3 minutes. Drain and let the mushrooms cool.
In a small bowl whisk the olive oil, cider vinegar, lemon juice, shallots, minced garlic, Italian seasoning, thyme, and fresh parsley together to make the marinade.
Allow the mushrooms to soak up the delicious flavor by placing the mushrooms into a large bowl and pouring the marinade on top. Toss to coat the mushrooms and then cover and refrigerate. Let them sit for around 8 hours or overnight.

Notes

Wash and prep your mushrooms. Wash the mushrooms to remove any sediment that could muddy the marinade as well as remove the stems.
You can enjoy the mushrooms after only 5 minutes of letting them marinate but I recommend keeping them in the fridge overnight or up to 8 hours before trying them.
These mushrooms will last up to 10 days if stored properly in the fridge.

Storage and Make-Ahead Instructions

Storage and Leftovers Instructions - Place the mushrooms along with the marinade into an air-tight container and place it in the fridge. They will last for up to 10 days stored properly.
Make-Ahead Instructions - Follow the recipe directions and then just place them in an air-tight container and keep it in the fridge until ready to serve. I recommend making them 1 to 2 days in advance.

Nutrition