Marinated Mushrooms: Antipasti Superstar

Emily Caruso | Jelly Toast

Gorgeous marinated mushrooms will keep you going back to the antipasti plate. Easily customizable, but we're partial to Emily's version with lots of garlic!

Marinated Mushrooms Photo

Being married into an Italian (well, half Italian) family has been a source of great joy for me. Eating at my in-laws house is always exciting and the holidays never lack in flavor. My mother-in-law makes some seriously amazing Italian recipes, including her beef short ribs and meatballs. They are a thing of wonder, let me tell you.

The thing about getting together at my in-laws' house, is that no matter what the occasion - holiday, birthday, a Tuesday - we all find ourselves gathering around the kitchen island. My mother-in-law and sisters-in-law will pull out plate after plate of food - from appetizers to desserts - and we all stand around talking, laughing and eating. It's as if we're magnets getting pulled together over antipasti, salads and my sister-in-law's homemade Pizzelles. Oh, the Pizzelles…

One of the dishes that my mother-in-law always has is some type of marinated mushrooms. Their family lives surrounded by mushroom farms in PA and as a result, they have access to the freshest, most delicious mushrooms you'll ever eat. I get so excited when I see a large paper bag full of sliced Portabello mushrooms in the pantry after my mother-in-law has gone to the farmer's market!

Marinated Mushrooms Picture

While mushrooms are always present at our meals, her method for preparing them isn't always the same. Sometimes they include olives when she makes her mushroom olive salad, and sometimes they are simply and beautifully marinated.

This recipe for Easy Marinated Mushrooms is my spin on a simple mushroom dish that reminds me of sharing a meal at my in-laws' house. It's easy and fuss free but packed with so much flavor you will find yourself going in for bite after bite of these plump, briny little mushrooms. Simple ingredients like garlic and garden fresh herbs allow the mushrooms' flavor to shine.

Pair these marinated mushrooms with cheese, crackers, spicy Capocolla, marinated olives and pickled peppers for a quick and easy antipasti platter at your family's next holiday celebration. There is nothing I like to visit over more, than a fabulous antipasti platter.

What family dish can you not live without during the holidays?

    4 Servings

Ingredients

  • 1 pound baby portabello mushrooms, cleaned and sliced
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 cup red onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme, fresh
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon peppercorn
  • salt, to taste

Directions

  1. Bring a small pot of salted water to a boil and add mushrooms. Boil mushrooms for 3-5 minutes, or until tender. Drain the mushrooms.
  2. Place mushrooms in a quart size mason jar, or other lidded container. Add remaining ingredients to the mushrooms, replace the lid and shake well to coat the mushrooms.
  3. Refrigerate the mushrooms for several hours or overnight. Serve the marinated mushrooms at room temperature.
  4. Enjoy!

Recommended Equipment


Marinated mushrooms photo

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Emily caruso

About Emily

Emily is known for her absurdly beautiful food photography and coffee co-dependencies on her Jelly Toast Blog. On Food Fanatic, she shares a third addiction: fabulous snacks.

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