Marinated button mushrooms are simple to make, incredibly tasty and great to have on hand to add to salads and antipasto platters.
Marinated button mushrooms are something I used to regularly make about 10 years ago. Goodness knows why, but I’d completely forgotten about them until recently. Too many other good things added to the recipe memory bank since then, I suppose.
Now that I’ve jogged my memory, these are going to be waiting for me in my fridge more often. I love having little jars and bowls of good stuff sitting in the fridge, it makes throwing together a fast healthy meal super easy. No excuse to have a peanut butter sandwich for lunch here. Well not today anyhow.
Marinated mushrooms are a very refreshing change in a salad or as part of an antipasto platter, they make great nibbles and also pack well for a picnic.
You can have these made and marinating within 10 minutes – it’s as easy as heating up the marinade ingredients and pouring the mixture over the mushrooms in a clean jar or other sealable container. You’ll kick yourself for not trying this sooner.
It’s all about the mushrooms
Use the freshest button mushrooms you can find. They’re the star of the show and you’ll let yourself down if you use some that have been sitting in the fridge for a week already.
To trim or not to trim the stalks? Go with your preference. I’m not a huge fan of mushroom stalks so started removing them, then realised how fresh, clean and white my mushrooms were so I ended up leaving a few too. And they were fine. Suit yourself.
If you can find little wee button mushrooms then you don’t need to cut them, if they’re larger then cut them into quarters or even sixths so that they’re even bite sized pieces.
One serve of these has 10 per cent of your daily iron requirements. Good stuff.
Ingredients
- 200 g button mushrooms, approximate
- 2/3 cup apple cider vinegar, or vinegar of your choice
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, peeled
- 1 tbsp maple syrup, or sweetener of your choice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 2-3 whole chillis, optional
- 1 bay leaf, optional
Instructions
- Get a clean jar ready. If you're planning to keep these in the fridge for more than a day or two, then I'd recommend sterilising the jar (the easiest way to do that is in the dishwasher, or you can boil the jar in a saucepan for a few minutes).
- Prepare your mushrooms. If they're really small you don't need to do anything, just make sure they're perfectly clean. If they're a little bigger then cut them in half or into quarters. Remove the stems, if you like.
- Put the mushrooms into the jar.
- Put all remaining ingredients into a pot and bring to a simmer. Turn off the heat and pour the mixture over the mushrooms (while still hot). Give everything a shake or stir, and leave to cool to room temperature. Once cool, store in the fridge.
- Makes approximately 2 cups.
Sounds like a delicious recipe! How long do these last?
I’d happily store and eat them for up to a week in the fridge, and after that I’d trust my instincts and not go there if they looked or smelled bad. They’ll do better if they’re submerged in the marinating liquid too. Honestly I think you’ll eat them faster than that though, they’re quite addictive! Marinated mushrooms are also made and sold commercially, so with the appropriate knowledge of canning and preserving techniques you could probably make them safe to keep for longer. I don’t know anything about that though sorry.
Ok thanks! That helps because if it was longer, I would make a larger batch. I’ll try it out and let you know how it goes.
Hi Amber, thanks for the recipe! The mushrooms have to be cooked separately or are they put in the jar raw? Thanks.
Hi Barbara, the mushrooms are put in the jar raw. The heat of the marinade combined with the pickling effect of the vinegar ‘cooks’ them 🙂