Italian Marinated Mushrooms

Submitted by ChefRed

"Easy and tasty recipe. This is how my Grandmother made her marinated mushrooms. When my mom makes this she usually puts in fresh, big pieces of hot italian pepper and loads of fresh garlic."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 453.59 g mushroom
• 354.88 ml white vinegar
• 118.29 ml water
• 4.92 ml salt
• 2.46 ml red pepper flakes
• 4 garlic cloves
• 4.92 ml fresh parsley or 4.92 ml dried oregano
• extra virgin olive oil

directions

1. Boil vinegar and water.
2. Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
3. Cook for 5 minutes.
4. Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.

Reviews

[Chef Piperlady]

I LOVE this recipe! However, I use apple cider vinegar. It’s da bomb! And yes, you bring the vinegar & water up to a boil (it says to do so at the very beginning), then you should reduce to a rolling simmer and add the ‘shrooms to cook for 5 minutes. In this one, I actually doubled the recipe, because we all know how ‘shrooms shrink considerably when cooked, (and then I let them sit in the hot liquids while I prepped the other items since there were so many mushrooms) plus they never seem to last very long; I’ve already snacked on at least a dozen before posting this. Fave recipe for sure!

 

[Maria G.]

Was I supposed to boil the liquids, recipe didn’t say...

 

[carolmnapier]

I tried these but used a larger quantity. 3 lbs ...I tripled all ingredients and turned out way toooo salty. Was the salt supposed to be in the water and vinegar, rather than sprinkled over after cooking, draining and squeezing liquid. Disappointed not to count the expense waste. May want to be more specific...a pound of mushrooms would fill a pint size jar....my 3 lbs barely filled a quart!

 

[Juan D.]

Directions assume you know what to do after boiling. After boiling for 5 mins. throw all ingredients, except mushrooms and olive oil, in a mason jar, empty clean 20-32 oz sauce jar, covered container or quart size ziploc bag. Add whatever extra ingredient you want (red onions, parsley, bay leaf, etc). Add mushrooms, then add olive oil until mushrooms are covered, seal and shake. Place in fridge or in your pantry and allow to cool and marinate at least 4 hrs. Tweaks: I boiled in red wine vinegar/water, and added a tsp of sherry vinegar to marinade.

 

[Duah O.]

I'm so glad I found this recipe. Tastes close to the one sold at the deli. Need to adjust boiling time. 1lb filled only about half of a quart sized mason jar. The mushrooms shrink considerably. It was also a bit bland. I did squeeze some water out of the mushrooms with a small mesh spoon, not sure what that did, but might try adding back some of the vinegar water because it just wasn't tart enough for me. 4 cloves of garlic was too much for me. I minced them, but the directions doesn't specify what to do with the garlic. Double the recipe if you like this stuff and maybe a higher vinegar to water ratio for more zing, a bit more salt too.