Recipe: Herb-Marinated Mushrooms

Recipe: Herb-Marinated Mushrooms

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Karen Biton-Cohen
Nov 25, 2015
(Image credit: Karen Biton-Cohen)

For this low-maintenance marinated mushroom appetizer, we packed in tons of flavor, but kept the ingredient list nice and short. The best part about serving marinated mushrooms as a holiday appetizer is that it can be made a week in advance and tucked away in the back of your fridge until you are ready to serve.

(Image credit: Karen Biton-Cohen)

These herby mushrooms can be served after a few hours of making them, but are really the tastiest after they've been marinating in the vinegar and olive oil for a couple days. Just be sure to take the bowl out of the fridge and let the mushrooms reach room temperature before serving.

(Image credit: Karen Biton-Cohen)

Herb-Marinated Mushrooms

Serves 4 to 6

1 pound cremini mushrooms (or baby portabella), cleaned and quartered
1 medium shallot, minced
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon dried oregano
2 tablespoons finely chopped fresh parsley leaves

Bring a saucepan with salted water to a boil. Add the mushrooms and simmer until tender, about 5 minutes. Once the mushrooms are cooked, drain the water.

Toss the warm mushrooms with the minced shallot, olive oil, white wine vinegar, oregano, and parsley. Cover the bowl and let the mushrooms marinate in the refrigerator for a couple hours, or to up to 1 week. When you are ready to serve, remove the mushrooms from the fridge about 30 minutes prior to serving.

Recipe Notes

  • This recipe can be easily doubled for a larger crowd, or halved for less.
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