This pickled mushroom recipe is the perfect appetizer! Thanks to the flavorful marinade, every bite is shiny and tangy.
Here’s an easy Italian appetizer that will delight anyone with minimal effort: marinated mushrooms! You know those flavored mushrooms you find at the Italian fresh food counter or at the antipasti bar in the grocery store? They’re easy to make at home and packed with bold, zesty flavors. Add them to a cheeseboard or an antipasto platter and everyone will be singing their praises. When whipping up a batch, none of us can help but squeeze in some intensely flavorful and flavorful bites!
Ingredients for marinated mushrooms
Most of what you need to make pickled mushrooms are pantry ingredients: but a few different fresh herbs come in handy for great flavor! Here’s what you need to have on hand:
- Cremini Mushrooms (aka Baby Bella)
- shallot
- Garlic
- Italian parsley
- Fresh thyme
- olive oil
- red wine vinegar
- Dijon mustard
- onion powder
- red pepper flakes
- Sugar
- Salt
Find Cremini Mushrooms (Baby Bella)
Our favorite type of mushroom for pickled mushrooms? Cremini mushrooms! It’s a small mushroom with a round brown tip, also known as Baby Bella mushrooms. We like the flavor better here because it’s spicier and more developed than a mushroom. Here’s why:
- Cremini mushrooms are the same variety as button mushrooms and portobellos. White button mushrooms, also known as button mushrooms, are at an earlier stage of growth and have a milder flavor. Portobello mushrooms are the oldest tier, so they have the meatiest and tastiest flavor.
- How do they taste? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and an evolved version of a white mushroom.
- Can you substitute white button mushrooms here? Yes! They work perfectly with this marinade.
Tips for pickled mushrooms
Preparing this recipe for marinated mushrooms is very simple: the main thing is to boil the mushrooms first. Why? Here’s what you need to know:
- Boil the mushrooms before marinating them. Don’t skip this step! Boiling helps the marinade penetrate the mushrooms, and it also has a secondary function. This will help wash off any dirt that may be attached to the mushrooms when you buy them. Throw them straight into dirty boiling water: they will end up draining and filtering everything.
- Place the mushrooms in the marinade for 30 minutes to 3 hours. They taste great right away: but the taste is very vinegary when they’re just done. After 2-3 hours, the flavor will blend into a more rounded flavor.
storage information
Store homemade pickled mushrooms in the refrigerator for up to 1 week. Keep in mind that the olive oil in the marinade will set in the fridge. So you should give the mushrooms enough time to come to room temperature before serving (about 15 minutes).
How to serve marinated mushrooms
What’s the best way to serve this pickled mushroom recipe? They taste great straight out of the bowl or jar (we like to take them out of the fridge). Here are some ways to serve pickled mushrooms:
More appetizer recipes
Looking for snacks or appetizers for a party? Here are some fun appetizer recipes to try:
This pickled mushroom recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This pickled mushroom recipe is the perfect appetizer! Thanks to the flavorful marinade, every bite is shiny and tangy.
- 1 Cremini (aka Baby Bella) mushroom pound (or mushroom substitute)
- 1 chopped shallots
- 3 Garlic cloves, chopped
- 2 tablespoons finely chopped Italian parsley
- 1 tbsp finely chopped fresh thyme
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ tbsp Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon Sugar
- 1 teaspoon kosher salt
- Half or a quarter of very large mushrooms. Bring a large pot of water to a boil.
- Meanwhile, chop the shallot, garlic, parsley and fresh thyme. Place in a medium bowl and toss with olive oil, red wine vinegar, Dijon mustard, onion powder, red pepper flakes, sugar and salt.
- Once the water is boiling, add the mushrooms and cook for 3 minutes. Drain the mushrooms in a colander and rinse under cold running water until warm to the touch. As you do this, rinse off any dirt that has settled on the mushrooms.
- Place the hot mushrooms in the marinade. Transfer to an airtight container and rRefrigerate for at least 30 minutes, but preferably 2-3 hours if time permits (taste is very vinegary at first, but rounds out as it cools). Lasts up to 1 week; Bring to room temperature before serving (olive oil will solidify in the fridge).
- Category: aperitif
- Method: marine
- Kitchen: Italian inspired
- Diet: vegetarian
Keywords: Marinated mushrooms, recipe for marinated mushrooms
