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Marinated Mushrooms: The Ultimate Guide to Deliciousness

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Savory marinated cremini mushrooms, infused with garlic, herbs, balsamic vinegar, and a touch of sweetness. Versatile as an appetizer, side, or topping, and easy to make.

Ingredients

Scale
  • 1.5 lbs Cremini mushrooms, halved or quartered depending on size
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Balsamic vinegar
  • 4 cloves Garlic, minced
  • 2 tablespoons Fresh thyme leaves, chopped
  • 1 tablespoon Fresh rosemary, chopped
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Red pepper flakes (optional, for heat)
  • 1/4 cup Fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1 Lemon, juiced (about 2–3 tablespoons)
  • 1/4 cup Dry white wine (optional, but adds depth)
  • 2 tablespoons Soy sauce (or tamari for gluten-free)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Honey (or maple syrup for vegan)

Instructions

  1. Combine the wet ingredients: In a medium-sized bowl, whisk together the olive oil, balsamic vinegar, lemon juice, white wine (if using), soy sauce (or tamari), Dijon mustard, and honey (or maple syrup). Make sure everything is well combined and emulsified.
  2. Add the aromatics and spices: Add the minced garlic, chopped thyme, chopped rosemary, dried oregano, and red pepper flakes (if using) to the bowl. Stir well to distribute the herbs and spices evenly throughout the liquid.
  3. Season generously: Season the marinade with salt and freshly ground black pepper to taste. Start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, and then adjust as needed.
  4. Taste and adjust: Taste the marinade and adjust the seasonings as needed. It should be bold and flavorful.
  5. Prepare the mushrooms: Make sure your cremini mushrooms are clean and dry. Halve or quarter the mushrooms depending on their size.
  6. Combine mushrooms and marinade: Place the prepared mushrooms in a large resealable plastic bag or a large bowl. Pour the marinade over the mushrooms, making sure they are all evenly coated.
  7. Marinate in the refrigerator: Place the bag or bowl of mushrooms in the refrigerator and let them marinate for at least 2 hours, or preferably overnight. Turn the bag or stir the mushrooms occasionally to ensure they are marinating evenly.
  8. Heat a large skillet: Heat a large skillet over medium-high heat.
  9. Add the mushrooms: Add the marinated mushrooms to the hot skillet in a single layer. Don’t overcrowd the skillet. If necessary, cook the mushrooms in batches.
  10. Cook until browned and tender: Cook the mushrooms, stirring occasionally, until they are browned and tender (about 8-10 minutes). Continue cooking until the liquid has evaporated and the mushrooms are nicely browned.
  11. Add fresh parsley: Stir in the chopped fresh parsley during the last minute of cooking.
  12. Preheat the oven: Preheat your oven to 400°F (200°C).
  13. Arrange mushrooms on a baking sheet: Spread the marinated mushrooms in a single layer on a baking sheet lined with parchment paper.
  14. Roast until tender and browned: Roast the mushrooms in the preheated oven for 20-25 minutes, or until they are tender and browned. Toss the mushrooms halfway through cooking to ensure they cook evenly.
  15. Add fresh parsley: Sprinkle the chopped fresh parsley over the roasted mushrooms after they come out of the oven.

Notes

  • Mushroom Variety: You can use other types of mushrooms like shiitake, oyster, or portobello.
  • Heat Level: Adjust the amount of red pepper flakes to your preference.
  • Vegan Option: Use maple syrup instead of honey.
  • Gluten-Free Option: Use tamari instead of soy sauce.
  • Marinating Time: The longer you marinate, the more flavorful the mushrooms will be.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serving Suggestions: Serve as an appetizer, side dish, in salads, sandwiches, on pizza, with pasta, in omelets, or as a bruschetta topping.

Find it online: https://mmmflavors.com/marinated-mushrooms/