As a kid, I never liked mushrooms. If they came on a pizza I would pick them off. Isn’t it funny how our tastes change when we get older? I once saw a large pan of marinated mushrooms on a Chinese buffet spread and thought I’d give them a shot. They were super good! I loved the marinade as it reminded me of Italian dressing or something like it. I realized I had been missing out on marinated mushrooms for 35 years.
Ok, well maybe not 35 years because I doubt my mother would have fed them to me as a baby haha! This recipe for marinated mushrooms is seriously easy to toss together. You’re going to like this!
Ingredients
1 pound cremini mushrooms
1/4 cup Bertolli olive oil
1/4 cup white wine vinegar
1/4 cup diced red onion
2 cloves garlic, minced
2 teaspoons Domino brown sugar, packed
1/2 teaspoon McCormick dried oregano
1/2 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes, optional
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
Serve at room temperature, garnished with parsley, if desired.
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Quick Tip: Like your mushrooms with a kick? Add in a feel sprinklings of cayenne pepper to the marinade.