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Marinated Mushrooms


Marinated Mushrooms is a wonderful make-ahead recipe that's perfect on its own, part of an antipasto platter, or as an addition to a simple green salad.

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 6-8 servings


  • 3 cups water
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 (8-ounce) packages firm button mushrooms, trimmed
  • 1/2 cup white wine vinegar
  • 1 tablespoon sugar
  • 2 bay leaves
  • 2 teaspoons coriander seeds
  • 1/2 teaspoon peppercorns
  • 1/4 teaspoon celery seeds
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons dried thyme leaves
  • 4 cloves garlic, minced
  • 1/2 cup minced red onion
  • 1/2 cup extra-virgin olive oil


In large saucepan, combine water, lemon juice, and salt and bring to a boil. Add mushrooms; bring back to a boil, then reduce heat and simmer for 4-5 minutes until tender. Drain mushrooms, reserving 3/4 cup of the liquid.

In same saucepan, combine reserved mushroom liquid, sugar, and vinegar. Tie the bay leaves, coriander, peppercorns, and celery seeds in a small square of cheesecloth and add to the saucepan. Add seasoned salt, pepper, thyme, and garlic and bring to a simmer. Simmer for 5-6 minutes.

Add red onion and mushrooms to saucepan and remove from heat. Let stand, uncovered, for 30 minutes. Then remove and discard cheesecloth bundle. Place mushrooms and liquid in a 4-6 cup heatproof container. Add olive oil and stir gently. Cover and refrigerate for 3 days before using, shaking the container occasionally. Store in refrigerator up to 5 days longer.

Let mushrooms stand at room temperature for 30 minutes before serving.

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