Marinated mushrooms are always an excellent appetizer, no matter what you are planning on serving. Simply seasoned and simply made, these mushrooms are a perfect fit for any meal.
For more great mushroom recipes, why not try this Garlic Balsamic Sauteed Mushrooms and Onions? Or learn How to Cook Shiitake Mushrooms?
Raise your hand if you remember eating these at EVERY TUPPERWARE PARTY in the 70’s/80’s when you were a kid. Those were always canned mushrooms, and every good hostess had a bowl of them. And all the “recipe” entailed was soaking them in a bowl of Italian dressing – which is another delicious way to marinade them, don’t get me wrong!
This recipe uses fresh button mushrooms to create the right texture for these marinated mushrooms, but you could also easily use the drained, canned versions instead.
In fact, the canned version would actually be more traditional here, as it’s what most people would’ve used back when this dish was super popular.
Plus, don’t forget to season this however you like it – the seasonings included here are a great baseline, but you could easily customize it however you want.
Marinated Mushrooms Ingredients
Don’t forget to read the recipe card at the very bottom for the exact amounts needed to make this.
- Small button mushrooms
- Red wine vinegar
- Olive oil
- White onion
- Salt & pepper
- Onion salt
- Celery salt
- Brown sugar
How to Make Marinated Mushrooms
- Bring a medium pot of water to boil and cook the mushrooms in it until tender, about 6 minutes
- Remove and drain the mushrooms very well
- Whisk together all of the marinade ingredients
- Season as desired, then marinate the mushrooms in the mixture for at least 4 hours and use however you like
Why Do You Boil the Mushrooms
Most recipes involving mushrooms will tend to involve browning the mushrooms first, but this recipe uses boiling to cook the mushrooms first; why?
While browning mushrooms definitely provides the best flavor when making mushrooms for other dishes, if you brown them, you push out all of the water within the mushrooms and collapse their structure. This makes it less able to absorb the marinade, whereas boiling doesn’t cause any of these problems.
Just make sure that you don’t try the mushrooms after boiling it before it gets a chance to absorb the marinade; freshly boiled mushrooms taste like earth and little else.
How to Eat Marinated Mushrooms
The traditional use of these mushrooms is to serve them as an appetizer before a big main course, but not everyone is eating giant, fancy meals every day or having parties.
These marinated mushrooms would be an excellent lunch dish served alongside some buttered bread. You could also incorporate them into a main course by mixing it with some freshly cooked pasta or even some brown rice.
The great quality of marinated mushrooms is how versatile they are, so make sure to experiment a bit and find out the best way to enjoy them that works for you.
Looking for more tasty Appetizers? Try these out:
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- Prep Time
- 5 minutes
- Cook Time
- 7 minutes
- Karlynn Johnston
- 1 pound fresh small button mushrooms cleaned and stems trimmed
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1 small white onion sliced very thinly
- 1/2 teaspoon onion salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon marjoram
- 1 clove garlic minced
- 2 tablespoons parsley flakes
- 1 tablespoon brown sugar
- Bring a medium pot of water to a boil. Place the mushrooms into the water and cook until tender, around 6-7 minutes. Remove and drain well.
- Whisk together the marinade ingredients. Taste-test, and add salt and pepper if desired.
- Marinate the mushrooms in the mixture in a closed container in the fridge for at least 4 hours, stirring the mixture to coat every hour or so.. Keep in the fridge for up to 5 days.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
There is something wrong with printing the recipes. It says jump to recipes over and over again. Unable to print recipes.
Mike Johnston says
Email me a screenshot as I just checked and it works fine for me.