I love marinated mushrooms as a fun snack, especially around the holidays or for entertaining. They are bright and full of citrus and herb flavor, as mushrooms are the perfect little sponges to soak up any flavorful liquid they are put in. These are an excellent addition to any olive spread, cheese board, or appetizer course, and they are a perfect make-ahead dish for any entertaining situation.
A lot of marinated mushrooms that come in cans or from the deli counter are often made of raw mushrooms, which works really well in an industrial setting, but not so much at home. I always start with mushrooms that I have cleaned, quartered, and sautéed. I think pre-cooking the mushrooms really concentrates the mushroom flavor, and also really opens up the structure of the mushroom to be able to take in the marinade. Mushrooms contain a lot of water, which evaporates out when cooking. Some of that water can be replaced by the marinade once cooked, resulting in an ultra-flavorful marinated mushroom.
This recipe uses a pretty simple formula of acid, salt, herbs, and a little garlic to achieve the perfect marinade. Different acids can be used (lemon juice or your favorite type of vinegar), along with any different herbs (rosemary or thyme are very nice, fresh parsley, fennel, or dill are also excellent for a more fresh, spring-time vibe). I always make these with button mushrooms, but this could work with a variety of different mushroom types as well (shitakes, cubed portobellos, etc.). Mix and match based on whatever you have on hand, or whatever flavors will compliment the rest of the menu for the day!
Recipe down below, photo up top! This makes a good amount of mushrooms, but feel free to scale up for even bigger events! Meal prep and serve on top of salads or toasts for a week of delightful mushroom toppings as well!
Herby Marinated Mushrooms:
- 2-3 cups (about 20) button mushrooms
- Juice and zest of 1 lemon
- 1 garlic clove, grated
- 2 tbsp olive oil, 1 tbsp for cooking, 1 tbsp for the marinade
- ¼ cup dill, chopped roughly
- If substituting for rosemary or thyme, use only 1 tbsp as these herbs are much stronger in flavor
- ½ tsp salt
- Clean and chop mushrooms into quarters. In a large sauté pan, heat 1 tbsp of olive oil over medium-high heat, and add the chopped mushrooms. Stir to combine and toss occasionally. Cook until mushrooms are nicely browned on all sides, about 7-10 minutes.
- While the mushrooms are cooking, prepare the marinade. Add the juice and zest of one lemon, grated garlic, salt, olive oil (remaining 1 tbsp), and chopped dill to a container that is large enough to hold all of the mushrooms. Whisk to combine, and set aside until mushrooms are ready.
- Once the mushrooms are fully cooked, remove the pan from the heat and allow the mushrooms to cool for about 5 minutes. Then, transfer the warm mushrooms into the marinade, and stir until fully combined.
- Place the lid on your container, and refrigerate the mushrooms until fully chilled, at least 2 hours. Once chilled, remove the mushrooms from the container and serve!