This marinated mushrooms recipe tosses baby bella mushrooms in a bold mix of garlic, lemon, thyme, and parsley then leaves them to soak everything up like the perfect little sponges they are. Every bite bursts with flavor! Add these vegan delights to an antipasto platter or serve with toasted bread as an appetizer, side dish or healthy snack.
This marinated mushrooms recipe falls into a very important food group in my house: Easy, healthy mezze that stay delicious for days and are made to share!
You see, a Mediterranean fridge is almost always stuffed to the gills with small bites and bits. You can drop by a friend's house unexpectedly and suddenly their table is filled with spreads of every color and they’re making you tea.
The key is to keep Mediterranean mezzes stocked. Many, from hummus to dolmas, are purposely made to keep on hand for any opportunity to share with good company. It's a key part of the Mediterranean way!
These marinated mushrooms, with their lemony garlic and olive oil marinade and loads of fresh parsley and thyme, are made for easy sharing. But they also make for a delicious and healthy snack and general condiment for elevating breakfast or even desktop lunches.
They take just 15 minutes to put together, keep for about a week, and are perfect straight out of the fridge. In fact, they get better with each passing day!
Table of Contents
Ingredients for Marinated Mushrooms
This marinated mushroom recipe balances fresh, savory, and bright flavors using basic pantry staples and a handful of vibrant aromatics. And you can adjust most of them according to what you have on hand. You’ll need:
- Baby bella mushrooms (also called cremini mushrooms) are mild, tender, bite-sized and not terribly expensive. You can use any mushroom of a similar size, like white button mushrooms. Or boil larger mushrooms until tender and slice them before marinating.
- Kosher salt enhances the flavor.
- Shallots and garlic add sweet and savory flavor. You can substitute with green, yellow, or white onion.
- Parsley and thyme add freshness and an aromatic quality.
- Red pepper flakes add a nice kick. You can leave them off if you don’t like spice, or substitute with Aleppo pepper for a milder heat.
- Lemon zest and juice and red wine vinegar add brightness to balance the savory flavors. You can substitute with distilled white vinegar, champagne vinegar or sherry vinegar, but don’t skip it!
- Extra-virgin olive oil holds the marinade together and imparts a lot of flavor. I like a rich, full-bodied oil for this dish, like our Greek Koroneiki. But any high quality extra virgin variety will work.
How to Make Marinated Mushrooms
For the best flavor, make marinated mushrooms one night ahead of serving. A night in the fridge gives them plenty of time to soak up all the garlicky flavor, but even 15 minutes on your counter will make a big difference. To make it:
- Get ready. Bring a medium saucepan of water to a boil. You want to marinate the mushrooms while they’re still hot, so it’s best to do your prep work first, tossing everything into a medium mixing bowl as you go. Mince enough shallots to give you 3 tablespoons of minced shallot. Mince 1 garlic clove. Finely chop enough parsley leaves to give you 2 tablespoons, and enough thyme leaves to make 1 teaspoon.
- Boil the mushrooms. When the water comes to a boil, season generously with salt. Add 1 pound of mushrooms and turn the heat down to maintain a gentle simmer. Cook for 5 minutes, then drain well.
- While the mushrooms cook: Make the marinade. Into the mixing bowl with the shallot mixture, add ½ teaspoon red pepper flakes, 2 tablespoons red wine vinegar, and a big pinch of salt. Zest in ½ teaspoon of lemon zest then slice the lemon in half and squeeze in 1 tablespoon of lemon juice.
- Finish the marinade. Whisk everything together to combine. Continue whisking as you slowly drizzle in ¼ cup extra-virgin olive oil. Taste and adjust the salt to your liking.
- Marinate the mushrooms. While the drained mushrooms are still warm, add them to the bowl with the marinade and toss to coat. Cover and let sit for at least 15 minutes, or in your refrigerator for up to 7 days. Serve cold or at room temperature.
What to Serve with Marinated Mushrooms
These marinated mushrooms keep well, taste delicious straight out of your refrigerator, and can play so many parts. Some ideas:
- For party platters: Include as part of an antipasto platter along with other pickled vegetables, cured meats, cheeses, and olives. They’re also a juicy, “meaty” addition to vegetarian cheese boards or mezze platters.
- Bowls: Add marinated mushrooms to amp up simple bowls like this Mediterranean Breakfast Bow, Savory Oatmeal Bowls, or Grain Bowls l for extra flavor and texture.
- Appetizers: Serve marinated mushrooms as a standalone appetizer, either on their own, with crusty bread, bruschetta, or simply with toothpicks for easy entertaining.
- For breakfast: Eggs and mushrooms are a delicious match. Top a bed of marinated mushrooms with a fried egg for a very satisfying gluten-free breakfast. Or spoon on top of an omelet, soft scrambled eggs, or frittata for an elegant brunch.
- As a side: Serve alongside meat like lamb, chicken, or steak. Or to build out a vibrant vegetarian dinner with roasted cauliflower steaks.
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- 1 pound baby bella mushrooms
- Kosher salt
- 3 tablespoons minced shallots (from about 2 large shallots)
- 1 large garlic clove, minced
- 2 tablespoons finely chopped parsley leaves
- 1 teaspoon chopped thyme leaves
- ½ teaspoon red pepper flakes or Aleppo pepper
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- Boil the mushrooms. Bring a medium saucepan of water to a boil. Season generously with salt. Add the mushrooms and turn the heat down to maintain a gentle simmer. Cook for 5 minutes, then drain well.
- While the mushrooms cook: Make the marinade. In a medium mixing bowl, combine the shallot, garlic, parsley, thyme, red pepper flakes, lemon zest, lemon juice, vinegar, and a big pinch of salt. Whisk as you slowly drizzle in the extra-virgin olive oil. Taste and adjust the salt to your liking.
- Marinate the mushrooms. Add the warm mushrooms and toss to coat. Cover and let sit for at least 15 minutes, or in your refrigerator for up to 1 week. Serve cold or at room temperature.
- I used baby bella mushrooms, also called cremini mushrooms, but you can use white button mushrooms.
- Be sure to toss the mushrooms in the marinade while they are warm so they soak up more of the flavor.
- For best flavor, make the marinated mushrooms one night ahead of serving and let them sit in the fridge, toss them occasionally to evenly distribute flavor.
- Store marinated mushrooms with their marinade in a tightly closed jar in the fridge for up to 1 week. Shake the jar occasionally to evenly coat the mushrooms in the marinade. In the oil solidifies, simply let it sit at room temperature for a few minutes.
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