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Sep 14, 2007 10:44 AM

Recipe for marinated mushrooms?

I have a mess of mushrooms in the fridge, but can't find a recipe anyone really raves about on any of my usual cooking sites. Anyone have a favorite? Or a general opinion about using lemon juice in the mix v. vinegar of some kind? Thanks!

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  1. Depends- what kind of flavor are you looking for? Greek, Italian, Asian? Some of each?

    If greekish- lemon juice, olive oil, dill, garlic... If Italian, Olive oil, balsamic vinegar, oregano, parsley, garlic... If French, olive oil, herbs de Provence, garlic, chanpagne vinegar. Obviously make the marinade first, season with salt and papper, taste it, then toss with the mushys and let it be for at least 24 hours in the 'fridge.

    2 Replies
    1. re: cheesemonger

      Hmm, I didn't realize there were so many avenues! All sound great, thank you!

      1. re: foodshark73

        You bet! One point I meant to make, but don't think I did, was that you do want to have the following- oil, some sort of acid (lemon/vinegar) salt, pepper and some other herb flavoring. After that, it's up to you. I also like to toss some chili flakes in with the greek and italian types for a little more interest. I'd use a salad dressing appropriate ratio- 3 parts oil to 1 part acid. Season as desired. Good luck!

    2. There are a ton of recipes for marinated mushrooms, and done right they are addictive, and a wonderful addition to any party buffet table. Love these things.
      My favorite and pretty standard is about 1/3 cup of olive oil, 1/2 cup red wine vinegar, juice of 2 lemons, 1 T dijon mustard, 2 tsp red pepper flakes, 2 cloves mince very fine fresh garlic, 1/3 cup fresh parsley-chopped, tad bit of sugar, kosher salt and fresh cracked pepper and some finely sliced fennel. dress the mushrooms I can't say how much, maybe about 3/4 lb. I use small button fresh mushrooms and should be put in a glass container. Cover the mushrooms with the marinade and turn every so often if the marinade doesn't cover them all, then let it marinade and do its thing. just before serving I add red onion or scallion slices to the dish. yummy.