Marinated Mushrooms

A little bit of spice goes a long way

A little bit of spice goes a long way

We always have mushrooms in our refrigerator. Sometimes we buy too many and this is a great way to use them up before they go bad. Plus making your own marinated mushrooms is way cheaper than buying them from the deli.

Marinated Mushrooms

  • 1 pound button mushrooms
  • 1 tsp salt
  • 3 cloves minced garlic
  • 1/4 to 1/3 cup chopped green onion (about one small)
  • 2 tbsp rice vinegar
  • 1/4 tsp ground pepper
  • 2 tbsp chopped oregano
  • 1/2 tbsp chopped thyme
  • 1/2 cup dry sherry
  • 1/2 cup olive oil

Bring about two quarts of water to a boil. As the water is coming to heat, wash the mushrooms and cut in quarters or halves depending on the size. Drop mushrooms into boiling water and lower heat to a simmer. Cook for five minutes. Drain and cool the mushrooms. In a large bowl mix remaining ingredients together, adding the oil last and whisking to incorporate. Stir in mushrooms. Refrigerate overnight. Serve on an antipasto platter or salad.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes, Sides, vegetarian and tagged , , , , , , . Bookmark the permalink.

8 Responses to Marinated Mushrooms

  1. Kristy says:

    I’ve never made these before and we always have mushrooms on hand too! Now I have a new use for them. Looks delicious!

  2. I sometimes make marinated mushrooms around the holidays. Your look good.

  3. Eva Taylor says:

    I do love marinated mushrooms; I find the store bought ones are just too oily anyway.

  4. I have never done this technique with mushrooms, but mercy they look good. As you said a great way to make sure to not toss out any moldy ‘shrooms! Good idea. Happy Memorial Day to you.

  5. These are so pricey at the deli or in jars, and a great “save!” A marinade like this can be brought to a boil and used again, too, or just added to if you find yourself with a mushroom here or there!

  6. I like to serve marinated mushrooms when I make up an Italian antipasto plate. I’ll have to try adding sherry to my next batch.

  7. Pingback: Salad Days | Rufus' Food and Spirits Guide

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