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 when they include tangy pickled mushrooms, Orange Marinated Olives, and Marinated Roasted Bell Peppers?
The only thing better is when these appetizers are served with a wonderful Italian crusty 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.
HOW TO MARINATE 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.
How to clean 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.
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 1/4 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!
Origins of the Recipe for Marinated Mushrooms:
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.
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,
★★★★★ 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!
Marinated Mushrooms Recipe
- 1 pound mushrooms cleaned
- 4 tablespoons olive oil
- pinch red pepper flakes
- 1/4 teaspoon salt
- 2 tablespoons lemon juice freshly squeezed
- 1 garlic clove thinly sliced
- 3-4 tablepoons chives fresh
- 3-4 tablespoons dried tomato finely chopped
- 1 tablespoon oregano fresh
- 1 tablespoon olive oil
- 1 tablespoon lemon juice freshly squeezed
- Thoroughly clean the mushrooms.
- In a large skillet, over medium-high heat, add 4 tablespoons of olive oil, a pinch or so of red pepper flakes and about 1/4 teaspoon of salt.
- Once the oil gets hot, add the mushrooms and about 2 tablespoons of lemon juice. Stir frequently.
- Cook the mushrooms for about 10-12 minutes. Mushrooms are done when they are caramelized.
- Remove the mushrooms from the heat.
- Spread them out on a large baking sheet and allow to cool down to room temperature.
- Meanwhile, 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 personnel taste before serving.
Carla Pilla Casola
Your website is incredible! Congratulations! I will certainly refer to it more often as I retire and even now. With my son getting engaged I was looking for the perfect amaretti recipe, I have one now. All the best to you.
Hi Carla! Thanks so much for your kind words ♥
Congratulations!!! That is such exciting news… best wishes to everyone! Thanks so much for stopping by ♥
I lived in sicily (catania area) for 4 yr, then rome for 2… but in sicily the food trucks (panini) that came out at night to feed the kids after the clubs (but also at some other panini stands) had this marinated, spicy, mushroom topping that u have never been able to find or replicate. I am wondering if u could do research and find out what and how its made? This was in the late 90s. Yours is the first recipe i have found and will certainly try it, but it doesnt LOOK the same and the shrooms are def different. Any help would be amazing!!! Ciao for niao!
Sounds very interesting! I am sure it was very tasty. I will definitively research this and let you know if I find anything. Perhaps there is a reader that might have such a recipe… in the meanwhile, feel free to increase the amount of peperoncini in this recipe. Appreciate you stopping by 🙂
I love every kind of mushroom, and these look so delicious! Pinning to try this recipe, can’t wait!
Me too!!! Hope you get a chance to try them. Thanks so much for stopping by Colleen ♥
Alida @My Little Italian Kitchen
I have never marinated my own mushrooms. They must taste excellent! Thank you for this recipe, I want to try it!
I hope you have a chance to try them Alida! Thanks for stopping by 🙂
Karen (Back Road Journal)
I love serving marinating mushrooms as part of an antipasto platter. I really like the idea of adding dried tomatoes to the mixture…thank you for the suggestion.
My pleasure Karen… hope you like it as much as we did! Appreciate your comment, thanks 🙂
Love this- ideal for the dog days of summer along with a few other nibbles. I have not marinated using oyster mushrooms, thanks for the prodding to get me out of my rut.
It’s funny how some things turn out… I had gone shopping that day for creminis and the only thing I found at my corner grocery store were these oyster mushrooms. I didn’t feel like running around so I gave them a try. These “test” mushrooms were devoured by my family… this is always a good sign. Thanks so much for dropping by Paula ♥