Marinated Mushrooms Recipe
User Reviews
4.9
Marinated Mushrooms Recipe
Description
Marinated Mushrooms Recipe highlights fresh mushrooms treated to a quick blanch in vinegar water, which helps maintain color and texture. The mushrooms are then marinated in a mixture that combines white vinegar, salt, sugar, garlic, bay leaves, black pepper, red pepper, dill, water, and vegetable oil. This marinade simmers briefly before being poured over the cooked mushrooms, which are cooked further in it to fully infuse their flavor. Cooling and refrigeration allow the mushrooms to develop a balanced tang and herbaceous notes while softening slightly.
The flavor is a bright, slightly tangy profile from the vinegar and garlic, underscored by herbal depth from dill and bay leaf, and a touch of heat from the red pepper. The texture of marinated mushrooms is tender but with some firmness retained depending on the size of the mushrooms.
Serve these marinated mushrooms chilled as part of a salad spread, antipasto platter, or alongside grilled meats and vegetables. Their zesty, savory character complements robust dishes while adding a vinegary contrast. They function well as a make-ahead component due to their overnight refrigeration step.
The recipe notes that vegetable oil can be replaced with sunflower oil without impacting the overall outcome, providing flexibility with available pantry oils.
Ingredients
- 2 lbs mushrooms quartered, halved or even whole if they are small, fresh
- 16 cups water 3 Tbsp vinegar
- 16 cups vinegar 3 Tbsp vinegar
Marinade Ingredients:
- 1/2 cup white vinegar
- 2 tsp salt
- 1 tsp sugar
- 3 garlic chopped, cloves
- 2-3 bay leaf
- 1/2 tsp black pepper freshly ground
- 1 red pepper chopped
- 1 dill weed fresh, frozen or dry, 1/2 Tbsp
- 2 cups water
- 1/2 cup vegetable oil
Instructions
Make the marinade first (before rinsing mushrooms):
- In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and dill. Simmer marinade for 5 minutes.
- Add 2 cups water, bring to a boil and simmer another 5 minutes. Lastly, add oil and turn off the heat.
Prepping the Mushrooms and Assembly:
- Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) - to prevent browning of mushrooms.
- Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water. Stir, cover and cook 3 minutes.
- Drain mushrooms and pour marinade over them. Boil another 2-3 minutes in the marinade.
- Cool to room temp and refrigerate overnight then enjoy!
Enjoy!!!
Notes
- Vegetable oil in the marinade can be substituted with sunflower oil for a neutral flavor alternative.
User Reviews
Overall Rating
4.9
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