Italian Marinated Mushrooms Recipe
This Italian Marinated Mushrooms recipe features fresh mushrooms marinated in a flavorful blend of olive oil, white vinegar, garlic, Italian seasoning, and herbs. Perfect as a tangy appetizer or a savory side, these mushrooms soak up the zesty marinade to deliver a delightful burst of Italian flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: About 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Mushrooms
- 16 ounces fresh mushrooms
Marinade
- 4 cups water
- ½ teaspoon salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white vinegar (or other vinegar)
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red chili pepper
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the mushrooms: Clean the fresh mushrooms thoroughly by wiping them with a damp cloth or rinsing briefly under cold water. Cut larger mushrooms into halves or quarters to ensure even marinating and to allow the flavors to penetrate better.
- Make the marinade: In a large bowl, combine 4 cups of water with ½ teaspoon of salt, extra virgin olive oil, white vinegar, minced garlic, chopped fresh parsley, Italian seasoning, crushed red chili pepper, sea salt, and black pepper. Whisk these ingredients together until fully blended.
- Marinate the mushrooms: Add the prepared mushrooms to the marinade mixture, ensuring they are completely submerged. Cover the bowl with plastic wrap or transfer everything to a sealable container and refrigerate.
- Refrigerate and infuse flavors: Allow the mushrooms to marinate in the refrigerator for at least 4 hours, preferably overnight. This resting period lets the mushrooms absorb the tangy, herby flavors thoroughly.
- Serve chilled or at room temperature: Before serving, drain the mushrooms from the marinade. These marinated mushrooms can be enjoyed on their own as an appetizer or added to salads, antipasto platters, or sandwiches. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- Use fresh, firm mushrooms for best results; button or cremini mushrooms work well.
- Adjust the amount of crushed red chili pepper according to your heat preference.
- The marinade also works well for other vegetables such as artichokes, bell peppers, or zucchini.
- For a more intense flavor, marinate the mushrooms for up to 24 hours.
- If you prefer a less tangy taste, reduce the vinegar slightly.
