Marinated mushrooms are simple to prepare, packed with flavor, and perfect as a side dish or a savory addition to any charcuterie board.
Marinated mushrooms with lemon, garlic, shallots, and parsley in a white serving bowl surrounded by a black slotted serving spoon, whole mushrooms, sprigs of parsley, and lemon wedges.

This marinated mushroom recipe is a flavorful combination of garlic, fresh lemon zest, and parsley that’s simple to make and absolutely delicious. Best when made a day in advance, they’re a favorite choice for an antipasto platter, or to serve alongside entrées like Steak au Poivre, pork loin roast, and hearty pasta dishes like lasagna.

Notes From the MGC Kitchen

I became a fan of marinated mushrooms way back in the 1970s when we used to frequent a restaurant called The Helm in Warwick, Rhode Island. They would put a little crock of marinated mushrooms, a garlic and herb cottage cheese spread, and warm bread on the table for you to munch on while you waited for drinks and food. I always looked forward to it, and this is my version of their recipe.

A labeled, overhead view of the ingredients needed to make marinated mushrooms including white button mushrooms, garlic, shallots, parsley, lemon juice, lemon zest, olive oil, white vinegar, sugar, and spices.

Key Ingredients

This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.

  • MUSHROOMS: We like to use white button mushrooms for this recipe because they make a prettier finished dish than cremini mushrooms, but as far as flavor and texture are concerned, they’re interchangeable.
  • GARLIC: While we enjoy garlic as a prominent flavor in our marinated mushrooms, you can reduce the quantity to 2 cloves if you like. The flavor is somewhat mellowed, though, because the minced cloves are marinated along with the mushrooms.
  • SHALLOTS: We opt for shallot instead of onion in our marinated mushrooms for their milder flavor. You can substitute sweet onion, slice it very thinly and cut the slices into 1-inch pieces.
  • LEMON JUICE AND ZEST: Besides garlic and shallot, lemon is a prominent flavor in this marinated mushroom recipe. We recommend using both fresh juice and zest for maximum flavor.
  • CRUSHED RED PEPPER FLAKES: A pinch of crushed red pepper flakes adds a little kick to our mushrooms, but if you’d rather not have a little heat, feel free to leave it out.
  • PARSLEY: Chopped parsley adds a fresh flavor note to the mushrooms and adds a nice pop of color for visual presentation.

How to Make Marinated Mushrooms

This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.

PREPARE THE MUSHROOMS: Rinse or brush any dirt from the mushrooms and pat dry. Trim the stems and slice each mushroom into 1/4-inch thick slices.

MAKE THE MARINADE: Add the vinegar, water, garlic, salt, and sugar to a 4-quart saucepan. Bring to a simmer over medium-high heat, then stir in the mushrooms.

Sliced white button mushrooms in a saucepan, marinating in a combination of white vinegar and lemon juice.

COOK THE MUSHROOMS: Cook the mushrooms for 2 minutes, then remove the pan from heat. Leaving the mushrooms in the marinade, let them cool to room temperature.

ADD THE REMAINING INGREDIENTS: Once the mushrooms have cooled, drain them thoroughly, discarding the marinade. Add the shallot, olive oil, lemon juice, lemon zest, crushed red pepper, a few grinds of black pepper, and chopped parsley. Combine thoroughly and set aside for 10 minutes before adjusting the seasoning to taste one last time.

CHILL BEFORE SERVING: Transfer the mushrooms to a serving dish, cover with plastic wrap and refrigerate for at least 2 hours before serving. Note: Marinated mushrooms will have the most flavor if made a day in advance.

Tips for Handling Mushrooms

Mushrooms are a rather delicate ingredient that require a little thought when handling. Here are some practical tips for the home cook:

  1. SHOPPING FOR MUSHROOMS: Don’t buy fresh mushrooms too far in advance. Look for firm, unblemished mushrooms without dark or soggy spots. They should smell earthy, not fishy.
  2. STORING MUSHROOMS: Refrigerate mushrooms, unwashed, in a ventilated container and use them within a day or two.
  3. CLEANING MUSHROOMS: A quick rinse under cool running water should be all commercially grown mushrooms need to get them clean. Set them on a couple of thicknesses of paper towels and dry them individually right away. Don’t leave fresh mushrooms sitting in a colander, and NEVER soak them.
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Marinated mushrooms with lemon, garlic, shallots, and parsley in a white serving bowl surrounded by a black slotted serving spoon, whole mushrooms, sprigs of parsley, and lemon wedges.
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Marinated Mushrooms with Garlic and Lemon

Marinated mushrooms are simple to prepare, packed with flavor, and perfect as a side dish or a savory addition to any charcuterie board.
Prep: 10 minutes
Cook: 30 minutes
Chilling time: 2 hours
Total: 2 hours 40 minutes
Servings: 6 servings

Ingredients

  • 16 oz white button mushrooms
  • 1/2 cup white wine vinegar
  • 1 cup water
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 medium shallot, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon flat leaf parsley, finely chopped
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Instructions 

  • Rinse or brush any dirt from the mushrooms and pat dry. Trim the stems and slice each mushroom into 1/4-inch thick slices.
  • Add the vinegar, water, garlic, salt, and sugar to a 4-quart saucepan. Bring to a simmer over medium-high heat, then stir in the mushrooms.
  • Cook the mushrooms for 2 minutes, then remove the pan from heat. Leaving the mushrooms in the marinade, let them cool to room temperature.
  • Once the mushrooms have cooled, drain them thoroughly, discarding the marinade. Add the shallot, olive oil, lemon juice, lemon zest, crushed red pepper, a few grinds of black pepper, and chopped parsley.
  • Combine thoroughly and set aside for 10 minutes before adjusting the seasoning to taste one last time.
  • Transfer the mushrooms to a serving dish, cover with plastic wrap and refrigerate for at least 2 hours before serving. Note: Marinated mushrooms will have the most flavor if made a day in advance.

Notes

Tips for Handling Mushrooms

Mushrooms are a rather delicate ingredient that require a little thought when handling. Here are some practical tips for the home cook:
  1. Shopping for mushrooms: Don’t buy fresh mushrooms too far in advance. Look for firm, unblemished mushrooms without dark or soggy spots. They should smell earthy, not fishy.
  2. Storing mushrooms: Refrigerate mushrooms, unwashed, in a ventilated container and use them within a day or two.
  3. Cleaning mushrooms: A quick rinse under cool running water should be all commercially grown mushrooms need to get them clean. Set them on a couple of thicknesses of paper towels and dry them individually right away. Don’t leave fresh mushrooms sitting in a colander, and NEVER soak them.

Nutrition

Calories: 70kcal, Carbohydrates: 5g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 398mg, Fiber: 1g, Sugar: 3g, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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