Garlic and Herb Marinated Mushrooms

published Jul 24, 2022
Marinated Mushrooms Recipe

Marinated mushrooms are the ideal savory sidekick to any meal.

Serves2 to 4

Makesabout 3 1/2 cups

Prep12 minutes

Cook10 minutes to 15 minutes

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A closeup photo of a bowl of marinated mushrooms with a green garnish sprinkled over the top.
Credit: Laura Rege

Turn a good meal into a great one by adding these garlicky marinated mushrooms. They complement antipasto spreads, charcuterie boards, pizza, pasta, salads, and more, with the natural umami flavor of mushrooms and a zippy herb marinade.

This recipe is almost a two-for-one: The mushrooms soak up a delicious dressing, while any extra dressing is infused with mushroom flavor. Definitely don’t waste anything in the jar! The dressing can be drizzled over grilled meat or fish, or repurposed as a salad dressing.

What Mushrooms Are Best for Marinating?

Any mushrooms can be marinated. Here we use cremini or button mushrooms, but sliced portobello, maitake, oyster, and more can be swapped in if you prefer.

What Are Marinated Mushrooms Used For?

Marinated mushrooms are an excellent addition to an antipasto platter or charcuterie board, but that is not all. Warm them and serve them over steak, chicken, or fish. Toss them into pasta or scrambled eggs. Sprinkle them into a salad or over pizza. Pretty much anywhere you already enjoy mushrooms, add these marinated ones for an extra pop of tangy, pickled flavor.  

Credit: Laura Rege

How Long Is Too Long to Marinate Mushrooms?

Once the mushrooms are tossed in the marinade, they can be enjoyed immediately or left to marinate in an airtight container in the refrigerator overnight. The marinated mushrooms will last for up to a week in an airtight container in the refrigerator.

Marinated Mushrooms Recipe

Marinated mushrooms are the ideal savory sidekick to any meal.

Prep time 12 minutes

Cook time 10 minutes to 15 minutes

Makes about 3 1/2 cups

Serves 2 to 4

Nutritional Info

Ingredients

  • 1 pound

    fresh cremini or button mushrooms

  • 3 cloves

    garlic

  • 1

    small shallot

  • 1 small bunch

    fresh parsley

  • 1 small bunch

    fresh thyme

  • 6 cups

    water

  • 1

    dried bay leaf

  • 1/4 teaspoon

    red pepper flakes

  • 1 teaspoon

    kosher salt, divided, plus more as needed

  • 2 tablespoons

    white wine vinegar

  • 1/2 teaspoon

    granulated sugar

  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed

  • 1/4 cup

    extra-virgin olive oil

  • 1/2

    medium lemon

Instructions

  1. Leave 1 pound cremini or button mushrooms whole if small, but halve or quarter if large. Peel and smash 3 garlic cloves. Peel and finely chop 1 small shallot until you have 2 tablespoons. Pick the leaves from 1 small bunch fresh parsley and coarsely chop until you have 2 tablespoons. Pick the leaves from 1 small bunch fresh thyme and coarsely chop until you have 1 teaspoon. Keep 4 of the remaining fresh thyme sprigs whole and reserve any remaining for another use.

  2. Place the garlic, thyme sprigs, 6 cups water, 1 dried bay leaf, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon of the kosher salt in a medium saucepan and bring to a boil over medium-high heat. Add the mushrooms and return to a boil. Continue to boil, stirring occasionally and adjusting heat if needed, until tender, about 3 minutes. Drain the mushrooms and discard the thyme sprigs.

  3. Meanwhile, place 2 tablespoons white wine vinegar, 1/2 teaspoon granulated sugar, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and whisk until the sugar and salt are dissolved. While whisking, slowly add 1/4 cup extra-virgin oil and continue whisking until combined. Finely grate 1/2 teaspoon zest from 1/2 medium lemon. Add the zest, parsley, thyme, and shallots to the dressing and stir to combine.

  4. Add warm, drained mushrooms to dressing and toss to coat. Taste and season with more kosher salt and black pepper as needed. Eat immediately or let marinate in an airtight container in the refrigerator for 1 day for more flavor or up to 1 week.

Recipe Notes

Make ahead: This dish is even better made ahead! Prepare and store in an airtight container in the refrigerator for up to 1 week.

Storage: Leftovers can be refrigerated in an airtight container for up to 1 week.