Marinated Mushrooms

Published June 19, 2016

Marinated Mushrooms

I love mushrooms. Fresh in salads, sauteed, in soups. Pretty much any way you can imagine. I really like to make a big batch of marinated mushrooms this time of year. They keep for weeks and make a great snack on a hot day. I also like to serve them with assorted cheeses as a quick appetizer. These are also nice to pack for picnics and cookouts. Once you get all the ingredients together and pop them in the fridge. It takes a few days for them to get to the perfect, sort of fresh pickled stage, but I find myself eating a few even the next day. Sometimes I add cherry tomatoes to the mix, too. I add the tomatoes just a couple of hours before serving.

Marinated Mushrooms

Marinade:

½ c. olive oil

1c. vinegar, cider or red wine vinegar preferred

1/3 c. sugar, or to taste

¼ c. water

1 t. salt

1 t. dried minced garlic

2 T. dried mixed herbs, I used my own Italian blend

1-2 lbs. mushrooms

Mix marinade and set aside. Wash and trim mushrooms and cut into halves, if needed. Place in a bowl and pour over the marinade. The marinade does not have to cover them completely. The marinade will draw moisture out of them. Cover and refrigerate for at least a few days for best flavor. Stir them once a day.

To serve: Drain mushrooms and serve as is, or add olives, artichoke hearts, cheese cubes and smoked meats for an antipasto. I’ve also known people to serve them with crusty bread.

Posted in Cooking