Marinated Mushrooms My Way

"I was craving some marinated mushrooms one day and found that the deli mushrooms were a bit overpriced, so I made my own. If you like the flavor of fresh herbs, this is for you."
 
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photo by Kelley52 photo by Kelley52
photo by Kelley52
photo by littlemafia photo by littlemafia
photo by breezermom photo by breezermom
photo by kzbhansen photo by kzbhansen
Ready In:
24hrs 10mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Place cleaned mushrooms in a sealable container. Chop herbs and mince the garlic. Slice the red pepper into thin strips. Whisk together remaining ingredients. Combine all with the mushrooms. Let cool overnight in fridge.
  • If using dried herbs, I would suggest 1/2 teaspoons each of the basil and oregano and 1/4 tsp of thyme.

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Reviews

  1. Turned out great to use in my Antipasto orzo salad.
     
  2. On day 2 they were great, but on day 3 they were FANTASTIC!! I used red pepper flakes instead of red peppers. My guests took care of these pronto! These were the first thing to go at the party. These mushrooms are just wonderful, thank you so much for the recipe!
     
  3. In the fridge marinating. . .be back tomorrow to rate! The only changes I made were to add about 1/2 tsp of dijon mustard and some red pepper flakes. I also had to cut my mushrooms because they were HUGE.
     
  4. Yummo! I made this as written except for adding some red pepper flakes for a little zing. DH and I loved them. I did sneak one before putting the mushrooms into marinate and I sneaked another one before the 24 hours were up...couldn't wait. Delicious! I did let them warm up to room temp before serving to DH and the flavor does come through after waiting the full time.. Another favorite for my Favorites of 2010. Made for Spring PAC 2010.
     
  5. I never had marinated mushrooms before and boy, what did I miss ! The hardest part was the 24 hrs waiting period- not all my mushrooms made it. I thought it might taste better with extra virgin olive oil, so I put some on the side with it ,but it didn't make much difference coz the herbs make this recipe. I had no red pepper, used frozen basil leaves and dried oregano and thyme (might have used more than called for, but I saw the note too late.) I will need some red chili flakes next time. A keeper! Update:How do I keep this to marinade for 24 hours without touching it?
     
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Tweaks

  1. On day 2 they were great, but on day 3 they were FANTASTIC!! I used red pepper flakes instead of red peppers. My guests took care of these pronto! These were the first thing to go at the party. These mushrooms are just wonderful, thank you so much for the recipe!
     
  2. Very good 'shrooms. It's been roasting hot here lately and I've been looking for salad-y type things for my lunches, and this is going down a treat. I used lemon juice instead of vinegar and pepperdew peppers, otherwise the fresh herbs from my garden and just to get it going, I microwaved them for a minute, then into the fridge. Next time I may add a chili or some chili flakes for an extra kick.
     
  3. Absolutely love this recipe. I doubled the recipe which was a good thing, since 3 of us finished it in one sitting. I subbed 1 chili pepper for the red pepper. Thanks so much!
     

RECIPE SUBMITTED BY

I cook therefore I am.
 
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