Marinated Mushrooms Recipe

This make ahead Marinated Mushrooms Recipe is the perfect addition to your antipasti platter. Your guests will love this easy to make Italian Appetizer.

The homemade marinade consists of red pepper flakes, lemon juice, garlic, chives, dried tomatoes, oregano and olive oil. 

Who can resist a platter of Italian appetizers that include tangy pickled mushrooms, Orange Marinated Olives, and Marinated Roasted Bell Peppers?

The only thing better is when these appetizers are served with wonderful Italian focaccia bread!

Have you ever noticed how these Italian marinated mushrooms are always the first to disappear? 

Have you ever wondered how to make marinated mushrooms at home?

Well, today is your lucky day!

It’s a lot easier than you think. In fact, the hardest part about making this recipe is prepping the mushrooms. Once you get the hang of it, even that isn’t difficult.

Let’s begin!

How to clean oyster mushrooms

Use any variety of mushrooms to make this recipe. Some of my favorites include cremini and button mushrooms.

As you can see, today I have some beautiful oyster mushrooms. 

With a sharp knife, remove the individual mushroom caps from the central stem. Cut off up to half of the stem as the part close to the central stalk is usually very rubbery.

Use the central stalk and the rubbery cut off stems to make vegetable stock.

Wipe the caps and gills clean with a brush to remove the visible dirt and any insects. A slightly moistened tea towel is great to use.

The mushrooms can also be rinsed (very quickly) under running tap water. Thoroughly inspect your oyster mushrooms for any dirt or insects. Allow the rinsed mushrooms to air dry for about an hour.

Tear apart or slice the larger mushrooms so that the whole batch is uniform in size.

How to make

In a large skillet, over medium-high heat, add about 4 tablespoons of olive oil, a pinch or so of red pepper flakes and about ¼ teaspoon of salt.

Once the oil gets hot, add the mushrooms and about 2-3 tablespoons of lemon juice.

Stir frequently for about 10-12 minutes.

Notice the mushrooms begin to caramelize and brown around the edges. 

Remove the mushrooms from the heat and resist the temptation to eat them all.

Spread them out on a large baking sheet and allow to cool down to room temperature.

While waiting for the mushrooms to cool down, combine the sliced garlic, fresh chives, dried tomatoes, and oregano in a glass bowl; add the mushrooms and combine thoroughly together. Cover with plastic wrap and refrigerate for at least 8 hours or up to one day.

When ready to serve, remove from the refrigerator and allow to stand about one hour at room temperature; drizzle about 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Adjust salt and pepper seasonings to personal taste before serving.

Nutrition Note: Mushrooms are low in calories -one cup (uncooked) has about 20 calories. Mushrooms will also provide a unique combination of vitamins, minerals and antioxidants, depending on the variety.

If you are interested in knowing more about mushrooms, this site is both informative and offers some great mushroom recipes!

 

Recipe origins

I have no doubt that my love for mushrooms stems from my childhood.

My dad would pile the three of us in the car and drive to his “secret spot” to bring his kids mushroom hunting or as he would say "andare a funghi".

Mushrooms would often be used by my mom as stand alone sides or as a key ingredient in a recipe. There was never a shortage of mushroom recipes -whether baked, stuffed, sauteed, grilled or stir-fried, they would always be appreciated.

Everyone loved my mom’s marinated mushrooms.

Like most Italian families, my mom had a few recipes for marinating mushrooms, but this is one of my favorites.

Please note that in this particular recipe, I used oregano because my backyard oregano was already available. My mom would always use parsley.

That being said, you can use any herb -parsley, oregano, thyme, or even basil. Using one distinct herb at a time truly brings out the earthiness of the mushrooms.

I would also like to mention that my mom would often include Roasted Bell Peppers in her recipe. I still had some of my Sun-dried Cherry Tomatoes and so that is what I used.

These Marinated Mushrooms are definitively a great addition to your charcuterie board or as mentioned, your Italian antipasti platter.

Enjoy!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made these pickled mushrooms, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe