These crowd-pleasing Italian Marinated Mushrooms are the perfect addition to your antipasti platter. The homemade marinade consists of red pepper flakes, lemon juice, garlic, chives, dried tomatoes, oregano and olive oil. You will also love the convenience of preparing them before your planned event. Such an easy appetizer to make and enjoy!
Who can resist an antipasti platter when they include marinated 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 marinated mushrooms are always the first to disappear when they are part of an antipasti platter?
Have you ever wondered how to make marinated mushrooms?
Well, today is your lucky day! It’s a lot easier than you think. In fact, the hardest part about making marinated mushrooms is cleaning them and once you get the hang of it, even that isn’t difficult.
If you make a batch today, it will be ready for you to share with your family and friends this weekend… here’s how!
HOW TO MAKE MARINATED MUSHROOMS:
As you can see, I will be using some beautiful oyster mushrooms for this marinated mushrooms recipe. Feel free to use other varieties of mushrooms that are readily available to you such as cremini or button 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. Both the central stalk and the rubbery cut off stems can be used 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 can also be used. 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.
It will take about 10-12 minutes for the mushrooms to get caramelized 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. I can still remember when 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. One popular recipe was 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 (I recently tasted another fantastic recipe for marinated mushrooms… stay tuned!)
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. I would recommend only using one distinct herb as this truly brings out the earthiness of the mushrooms.
I would also like to mention that my mom would always include freshly chopped red pepper in her recipe. I still had some of my Sun-dried Cherry Tomatoes and so that is what I used and I just loved how they turned out. Once again, feel free to use red pepper if it is readily available to you.
These Marinated Mushrooms are definitively a great addition to your charcuterie board or as mentioned, your Italian antipasti platter. Enjoy!
Thanks for dropping by,
Ciao for now!
PS: Have you made this recipe?
If you have made this Marinated Mushrooms recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
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- 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.
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