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This marinated mushrooms recipe makes the ideal appetizer! Each bite is bright and zingy from the flavorful marinade.

Marinated Mushrooms
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Here’s an easy Italian-style appetizer that will wow everyone with minimal effort: Marinated Mushrooms! You know those seasoned mushrooms you find at an Italian deli counter or antipasti bar at the grocery? They’re easy to make at home and full of bold, zesty flavor. Add them to a cheese board or antipasti platter, and everyone will be singing their praises. When we make a batch neither of us can stop sneaking intensely savory, tangy bites!

Ingredients for marinated mushrooms

Most of what you need for marinated mushrooms are pantry ingredients: but a few different fresh herbs are helpful for big flavor! Here’s what you’ll need to have on hand:

  • Cremini mushrooms (aka baby bella)
  • Shallot
  • Garlic
  • Italian parsley
  • Fresh thyme
  • Olive oil
  • Red wine vinegar
  • Dijon mustard
  • Onion powder
  • Red pepper flakes
  • Sugar
  • Salt
Marinated Mushrooms

Find cremini (baby bella) mushrooms

Our favorite type of mushroom for making marinated mushrooms? Cremini mushrooms! They’re a small mushroom with a round brown top, also known as baby bella mushrooms. We like the flavor best here because it’s more savory and developed than button mushrooms. Here’s why:

  • Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • Can you substitute white button mushrooms here? Yes! They work perfectly with this marinade.

Tips for marinated mushrooms

Making this marinated mushrooms recipe is very simple: the most important part is boiling the mushrooms first. Why? Here’s what to know:

  • Boil the mushrooms before marinating them. Do not skip this step! Boiling helps the marinade to permeate the mushrooms, and it also has a secondary function. It helps to wash off the dirt that may be stuck to the fungi when you buy them. Throw them right into the boiling water dirty: you’ll drain and strain it all out at the end.
  • Place mushrooms in the marinade for 30 minutes to 3 hours. They taste good right away: but the flavor is very vinegary when they are just made. After 2 to 3 hours, the taste melds into a rounder flavor.
Marinated Mushrooms

Storage info

Store homemade marinated mushrooms for up to 1 week refrigerated. Keep in mind that the olive oil in the marinade solidifies in the refrigerator. So, you’ll want to leave ample time for the mushrooms to sit at room temperature prior to serving (about 15 minutes).

How to serve marinated mushrooms

What’s the best way to serve this marinated mushrooms recipe? They’re delicious right out of the bowl or jar (we like to sneak them out of the refrigerator). Here are a few ways to serve marinated mushrooms:

More appetizer recipes

Looking for snacks or appetizers for a party? Here are a few more fun appetizer recipes to try:

This marinated mushrooms recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Marinated Mushrooms

Marinated Mushrooms


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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 6 to 8 1x

Description

This marinated mushrooms recipe makes the ideal appetizer! Each bite is bright and zingy from the flavorful marinade.


Ingredients

Scale
  • 1 pound cremini (aka baby bella) mushrooms (or substitute button mushrooms)
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh thyme
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • ½ tablespoon Dijon mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt

Instructions

  1. Half or quarter any very large mushrooms. Bring a large pot of water to a boil.
  2. Meanwhile, chop the shallot, garlic, parsley and fresh thyme. Place in a medium bowl and mix with the olive oil, red wine vinegar, Dijon mustard, onion powder, red pepper flakes, sugar and salt.
  3. Once the water is boiling, add the mushrooms, and boil for 3 minutes. Drain the mushrooms in a colander and rinse them under cool water until they are warm to the touch, rinsing out any dirt that has clung to the mushrooms. 
  4. Place the warm mushrooms in the marinade. Transfer to a sealable container and refrigerate for at least 30 minutes, but preferably 2 to 3 hours if time (the flavor is very vinegary at first but rounds out as it chills). Stores up to 1 week; bring to room temperature before serving (the olive oil solidifies when refrigerated). 
  • Category: Appetizer
  • Method: Marinated
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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4 Comments

  1. nancy says:

    Thanks for such great recipes. Have tried many and loved them all.






  2. Sonja Overhiser says:

    Let us know if you have any questions!






    1. Dahlia Vazquez says:

      Can these be served warm, instead of refrigerating? Or do you recommend the refrigeration and only serving at room temp?

      1. Alex Overhiser says:

        They would be tasty warm, just make sure to give them time to marinade.