Romanian Marinated Mushrooms

Total Time
Prep 20 mins
Cook 25 mins

I'm reading that mushrooms are a favorite Romanian food...well I must be a Romanian! I haven't tried this recipe yet, but am posting for the Zaar World Tour. The recipe comes from the Moosewood cookbooks.

Ingredients Nutrition


  1. Saute mushrooms in 1/4 cup olive oil until just tender.
  2. Drain the mushrooms, toss with lemon juice and transfer to a bowl.
  3. Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
  4. Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
  5. Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
  6. Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
  7. Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
  8. Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
  9. Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
  10. Garnish with lemon wedges and parsley.


Most Helpful

I served this recipe a while back to my Romanian friends; though they seemed skeptical when I told them the recipe was Romanian, they did seem to enjoy it (judging by the empty bowl at the end of the meal). I followed the recipe to the letter, and it turned out great.

Aunt Cookie July 04, 2006

Scrumptious! And this is a low fat, no cholesterol recipe! I adore mushrooms and this is a totally yummy way to cook them. Except for omitting the cayenne pepper (I'm a total sook with anything hot and spicy), doubling the garlic and adding some merlot instead of the tomato juice, I made these exactly to the recipe. We enjoyed some of these mushrooms tonight with Mirj’s Herby Noodle Bake (A Kugel By Any Other Name) Recipe #85458, and I really look forward to eating them again over the next few nights. I’ll be making these again over the summer months – and indeed at any time of year – for take-to-work lunches. Fabulous side dish or vegetarian main dish. Bunny Mom, I’ve concluded that I too must be Romanian. Thank you for sharing this 5+++++ mushroom recipe. If you haven’t tried it yet, do so – SOON!

bluemoon downunder January 28, 2006

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