09 April 2006 ~ 22 Comments

Marinated Mushrooms

Marinated Mushrooms

I love marinated mushrooms! So much so that when the olive bar where I usually got them decided to change the recipe they were using, I researched the subject, and went on to try 4 diffrerent recipes, and was not satisified with any of them. So I borrowed from 2 of them, and based on what I knew I liked, and created my own version. Here’s the result of my experiment and I’m quite happy about the result.

  • 1 cup of water
  • 1/2 cup of vinegar
  • 1 tablespoon finely chopped red bell pepper
  • 3/4 teaspoon mustard seeds.
  • 1/2 teaspoon salt
  • 1/4 teaspoon whole black peppers
  • 1/4 teaspoon sugar
  • 2 gloves of garlic, sliced or chopped.
  • 1 pound of whole mushrooms (small to medium size)

Total time: 25 minutes

Ready the next day.

Brush the the mushrooms and wash them. Cut a 1/2 of the stem off. Combine everything but the mushrooms into a pan and bring to a boil. Add the mushrooms and boil covered for 10 minutes. Refrigerate overnight. Serve as an apetizer or as part of an antipasti plate.
To avoid wasting the rest of the red bell pepper, why not make marinated red bell peppers at the same time?

Looking for an alternative to marinated mushrooms? Try Mushrooms a la grecque.

22 Responses to “Marinated Mushrooms”

  1. Julie 14 April 2006 at 12:41 am Permalink

    This looks like it is easy to do and tasty! I’m going to try it and let you know how it goes.

  2. Pascal 14 April 2006 at 9:13 pm Permalink

    Thank you, Julie. Let me know if you have any suggestion on how to improve this recipe. I’m always on the lookout for something tasty!

  3. sal 22 April 2006 at 1:57 pm Permalink

    Hello I am wondering how long marinated mushrooms last in the fridge? They were opened quite a while ago, maybe a year ago.. I know sounds gross but I was hospitalized for a while and stopped eating stuff like that… for some reason I never tossed them out!! They still look fine with a thick layer of cold OIL on the top…. I know I should just toss them out but I love them so much I just wanted to try one….haahahhahahaha

  4. Pascal 22 April 2006 at 11:36 pm Permalink

    sal,
    a year sounds a bit old. I would not risk it! You mention that this something that you opened, so it is a can or preserve of some sort, which probably include many preservatives. But once opened, they tend to not be so effective. For a vinegar based recipe, I would not be concerned with several weeks, but I’m not so sure with oil based. Really, if you really intent on trying, trust your nose and eye. If they don’t look or smell right, they probably are not…

  5. Carmen 24 February 2007 at 2:28 am Permalink

    I agree with Sal. My saying (it’s relevant to food and shopping) is “If in doubt – go without!”
    A few dollars lost over some mushrooms is better than a few days lost over the toilet bowl.

  6. michelangelo 11 May 2007 at 5:34 am Permalink

    hi,thank for the recipe for some idee more garlic wuld be good some hot pepper without seed for a different taste i was wondering for the lenght of time did you trie for 8 minute i do not wash mushroom they a to delicate in taste brushing is good the wonderfool aroma
    of mushroom is not delute with agua.

    gracie.

  7. eda 19 October 2008 at 4:01 pm Permalink

    Hi, I want to make this and put the marinated mushrooms in decorative jars to give away. Will they keep unrefrigerated? What would you suggest?

  8. Pascal 19 October 2008 at 10:20 pm Permalink

    Eda, I would think they’d be ok for a few days. Especially with the vinegar. For longer, I’d suggest looking into sterilizing them (and using appropriate jars).

  9. SoxFan 30 January 2009 at 7:00 pm Permalink

    Thanks for this recipe. It came up when I googled “marinated mushrooms”. I just made them and they smell good… I’ll taste them tomorrow. You should add a line to your recipe about whether you should refrigerate them in the liquid (I’m assuming YES so that’s what I’m doing). I hope they turn out like the ones in the italian food section of the grocery store. It’s much less expensive to make my own!

    I used sliced mushrooms and just smashed the cloves of garlic (rachel ray style!) with the side of the knife. I also added a bay leaf and a sprig of thyme. I like to put my own spin on it! I may add a few red pepper flakes next time, too… I’m hoping to serve these on an antipasto platter for the superbowl. I’m serving them with the pickled veggies from here: http://smittenkitchen.com/2006/09/the-great-souse/ which I love.

    Thanks so much!

  10. Pascal 30 January 2009 at 8:59 pm Permalink

    @SoxFan, you are welcome.

    Yes, I do refrigerate once they’ve cooled down (although with the vinegar, you can probably keep them out for a while.

    That pickled veggies recipe looks very good and I’ve actually been looking for one for a while, so I’ll give it a try. Thanks!

  11. Mera 18 August 2009 at 11:44 am Permalink

    Hi, thanks for posting your recipe, I added celery and canned the mushrooms….waited 3 months (like my pickles) and they were unbelieveable!!! Thanks so much for this recipe:)

  12. Pam 22 October 2009 at 8:28 am Permalink

    Hi hi,

    if anyone likes hot food, I would suggest to use a chili pepper instead of the tsp bell pepper

  13. Pascal 22 October 2009 at 8:31 pm Permalink

    @Mera, something I’ll need to try! Anyone can point out to a good page for explaining how to proceed with preserving the mushrooms?

    @Pam, intriguing idea! No doubt something I’ll need to try

  14. CanadianShe_Wolf 30 September 2010 at 1:55 pm Permalink

    I am also looking for a recipe I used over 20 years ago,(lost my recipe BUT NEVER forgot the great taste!)…Your recipe looks close BUT there isn’t any oil in yours…did you happen to forget to add that ingredient?
    Thanks in advance for your reply.

    Carol in Canada

  15. Pascal 30 September 2010 at 10:38 pm Permalink

    Carol, you could certainly add olive oil before after the mushrooms have cooled down (about 1 TBSP). I like it without the oil myself, but maybe recipes do use some.

  16. Kelly 21 February 2012 at 12:40 pm Permalink

    I have made these and love them and now want to mason jar them as little ‘thanks for having us for dinner’ etc. gifts. Does anyone know the proper way to seal them so that they last? Or will they simply last for quite some time do to vinegar etc?
    Thanks

  17. Pascal 21 February 2012 at 8:43 pm Permalink

    Kelly, the vinegar will indeed help preserve the mushrooms for a good 2 weeks in the fridge, perhaps longer, but they are usually gone much quicker.

    My grand mother used mason jars often, but I never took notes! Perhaps this will be a good start: http://www.ehow.com/how_5642677_seal-mason-jar.html

  18. Allie's Mom 22 September 2013 at 2:23 pm Permalink

    Our local grocery store (Albertson’s on the west coast) has stopped serving marinated mushrooms with no oil.. Hubby and I would go thru a POUND of them a week!! We were devastated, but these LOOK just like the right thing!!! I’ll be going to get the fresh mushrooms tomorrow and will take a pepper off the bush out back
    Woo Hoo!

  19. Jenna 21 November 2013 at 8:32 am Permalink

    This looks awesome! I’m making marinated mushrooms for Thanksgiving per my mom’s request and searching for recipes–yours looks fab.

  20. Mearn 2 February 2014 at 6:29 pm Permalink

    Hey There, I have been searching for the perfect marinated mushroom recipe for a while, so I’m really excited to try yours, but I’m wondering if you could tell me what kind of vinegar you use. Is it just regular white vinegar, or apple cider vinegar?! Thanks!

  21. Pascal 2 February 2014 at 11:42 pm Permalink

    I tend to prefer red wine vinegar, especially xeres vinegar for its distinctive taste, but apple cider, or white vinegar also work great. I encourage you to experiment to find which one you prefer.


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