There is just something about the flavor of marinated mushrooms…earthy, pungent, aromatic, tangy and tasty. This recipe is really quite easy and results in some delicious mushrooms that pair perfectly with beef, pork or chicken. Let’s take a closer look to see just how it all comes together.
This yummy marinated mushrooms recipe is: Gluten Free, Vegetarian, Vegan, Paleo and Low Carb.
Marinated Mushrooms like no other…
I love making marinated mushrooms, but they just don’t seem to make it into my rotation often enough. For me, they are on the fringe of my cooking catalog. The last time I remember making them was for a huge holiday basket that I created for family and friends chock full of homemade goods. The mushrooms were so meaty and full of flavor. Just yummy.
One of the best reasons to make marinated mushrooms is simple: most people have never tried them before. They’re a little unusual and have a lot of flavor. They’re versatile too: you can eat them as an appetizer all on their own… or you can add them as a topping to a juicy steak. You’ll find that they are delicious served either hot or cold. That’s fairly unique.
In France they have marinated mushrooms for sale in the markets as well as in some of the specialty grocery stores. The first batch I tried wasn’t so great. The vinegar flavor was so dominant and pervasive that my face wrinkled up like a prune. But, as with most things in life, you need to try and then try again. The next batch was from our local vegetable stand… wow. Light and delicate. Full of flavor. Completely different than the marinated mushrooms I had been making. I wanted to figure out how they were made.
The recipe today is based off a recipe in a Provencal cookbook that I have adapted. The mushrooms are zippy and flavorful. I think you’re going to love them.
How to make marinated mushrooms
There are a number of different ways to make marinated mushrooms. Although I’m not an expert at all the different methods, these are the ways I have made them in the past:
- Cold Marinade: Add the cooked mushrooms to a cold marinade loaded up with herbs and a light vinaigrette base. Really tasty.
- Hot Marinade (as we will do in this recipe): Heat the marinade, add in aromatics to cook and mellow the flavor. Add in the cooked mushrooms.
- Poached Mushrooms: Poach the mushrooms in an aromatic liquid. Remove, allow to cool and coat with olive oil, vinegar and seasonings.
In this recipe, we are going to be sauteing the mushrooms first to extract the moisture and start the caramelization process to enhance the flavor. While the mushrooms are cooking, we’re going to make the hot marinade right on the stove. We’ll add in shallots, herbs and garlic to punch up the deliciousness.
The Recipe Redux
If you’ve been reading this blog for a while, you know that my recipes are always original. I love creating rather than recreating. So today is a departure from the norm, which is a good thing! I had a lot of fun thinking through and working on this recipe to see how I could make it my own. The credit for the idea goes directly to the Recipe Redux group. Every month we take part in a challenge to expand our horizons and make delightful new creations to share with our readers.
The concept for this month was simple… alter a recipe found on page 20, 21, 201, 216 or any combination of numbers from 2016. Make it your own and have fun doing it. I loved the idea from the moment I read it. The problem I had was also simple: I have no cookbooks in France! So, off I went to the bookstore and found the only one they had written in English. It has been an absolute trip reading through this cookbook.
You’ll find the original recipe shown in the image below. I love that it is hand written. I love that it doesn’t say what kind of vinegar. The whole thing just has an authentic feel. The author also makes assumptions that as readers we should know what is going on without her telling us. I would have never run into this gem of a cookbook without the month’s Recipe Redux challenge. For that and for the marinated mushrooms, I give a big thank you!
QUICK COOKING TIP: Before you start making the marinade for these mushrooms, make sure that you’re working in a well ventilated area or have some kind of exhaust fan running. The vinegar is going to really kick into high gear when you add it to the oil for a couple minutes. It’s not the most pleasant aroma, so go ahead and open a window before getting started.
I just love the light vinegar and aromatic flavor that is packed into these mushrooms... You'll find that they are perfect to eat alone (think appetizer) or loaded on top of a steak, pork chop or chicken breast. Just delicious.
- 2 lbs Mushooms Crimini or Baby Bella. Washed & quartered.
- 1/2 cup Olive Oil Divided
- 1 pinch Salt & Pepper
- 1 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 2 Shallots Sliced
- 2 Bay Leaf
- 1 twig Rosemary
- 2 cloves Garlic Diced
- 1 tsp Oregano Dried
- 1/2 tsp Red Pepper Flakes Optional
- 1/4 tsp Kosher Salt
- 1/2 cup Roasted Red Peppers Diced
- 1 tsp Parsley Fresh, minced.
First, clean and quarter the mushrooms. I cut mine into sixths because they were so large. Whatever way you want to cut them is going to be ok.
Heat a large, heavy bottom skillet over high heat. Add in 1/4 cup olive oil. When the oil shimmers, add in half of the mushrooms along with a good pinch of salt and pepper. Allow the moisture to cook out for 5-7 minutes, stirring to prevent burning. When the mushrooms are nicely browned, remove and set aside. Repeat with the second batch of mushrooms.
When you start cooking the mushrooms, add in the 1 cup oil, vinegar, shallots, garlic, rosemary and bay leaves. Keep the oil to a simmer so it doesn't burn the garlic and shallots. Cook for the 15 minutes you are browning the mushrooms on the other burner.
When the mushrooms are browned, add them to the oil in the pot CAREFULLY to avoid splashing the oil. Turn the heat up on the oil to bring back to a simmer. Turn the heat back down and cook the mushrooms for 10 minutes. Turn off the heat and allow to cool in the pot.
Add in the roasted red peppers. Mix well. Top with parsley and enjoy!
If you are going to store these in the fridge, make sure that your jar is sterilized and keep them for about a week.
These taste delicious without the roasted red peppers too. I find that the peppers mellow out the high note from the vinegar.
Mushrooms always love parsley. If you are going to store these in the fridge, hold off on adding the parsley until you actually use the mushrooms.
Final thoughts on the Marinated Mushrooms Recipe:
These are perfect to add to a delicious antipasto or serve chilled on their own. Or, you can go ahead an throw them on top of a porterhouse steak, a grilled pork chop or sauteed chicken breast. I love the temperature difference when you add a cold topping to a hot protein. It’s just a little unexpected.
Have you made marinated mushrooms before? What is your favorite way to make them? I hope that you love this recipe as much as we do. Take care and Happy Eating!