Magnificent Marinated Mushrooms

Marinated mushrooms with red bell peppers and a bay leaf in a bowl with a wooden spoon, with a glass jar of the same marinated mushrooms in the background.

5 from 5 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Topping

Cuisine: French

Servings: servings

Calories: 263kcal

Author: Scott Groth

Ingredients

To Cook the Mushrooms

2 pounds cremini mushrooms baby bella, washed & quartered
1 pinch salt & pepper
½ cup olive oil divided

For the Mushroom Marinade

2 shallots sliced
2 bay leaves
2 cloves garlic diced
1 twig rosemary
1 teaspoon dried oregano
1 cup olive oil
½ cup red wine vinegar
½ teaspoon red pepper flakes optional
¼ teaspoon kosher salt

For the Marinated Mushrooms

1 teaspoon fresh parsley minced
½ cup roasted red peppers diced

Instructions

To Cook the Mushrooms

First, clean and quarter the mushrooms. I cut mine into sixths because they were larger mushrooms. Whatever way you want to cut them is fine.
Heat a large, heavy-bottomed skillet over high heat. Add in ¼ cup olive oil. When the oil shimmers, add in half of the dry mushrooms along with a good pinch of salt and black pepper. Allow the moisture to cook out for 5-7 minutes, stirring to prevent burning. Closely monitor the browning of mushrooms, when the mushrooms are nicely browned, remove, and set aside. Repeat with the second batch of mushrooms.

For the Mushroom Marinade

When you start cooking the mushrooms, take out a separate medium saucepan and add 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 15 minutes while you are browning the mushrooms on the other burner.
Heat until mushrooms are browned, add them to the oil in the pot CAREFULLY, to avoid splashing the hot 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.

For the Marinated Mushrooms

Once the hot mushrooms have cooled, add in the roasted red peppers. Mix well. Top with parsley and enjoy!

Notes

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.

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