Lemony Marinated Mushrooms

These mushrooms make an excellent extra side for just about any meal. They have the most flavor if you make them a day ahead, but you can get by with preparing them just 2 to 3 hours prior to serving. I used medium-sized white mushrooms, but criminis would work just as nicely. Adding the lemon zest just before chilling the mushrooms maintains its fresh, citrus flavor.

Lemony Marinated Mushrooms

Lemony Marinated Mushrooms

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The addition of lemon zest and lemon juice add fresh citrus flavor to this popular salad / side dish.


  • 16 oz white mushrooms
  • 1/2 cup white wine vinegar
  • 1 cup water
  • 4 cloves garlic, finely chopped
  • 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


  • Rinse or brush any dirt from the mushrooms and pat dry. Trim the stems and slice each mushroom into 1/4-inch slices.
  • Place the vinegar, water, garlic, salt, sugar and pepper in a 4-quart saucepan. Bring to a simmer over medium-high heat and add the mushrooms.
  • Cook for 2 minutes and remove the pan from heat. Leave the mushrooms in the liquid and allow the mixture to cool to room temperature.
  • Once the mushrooms have cooled, strain off the liquid and add the shallot, olive oil, lemon juice, lemon zest, crushed red pepper and chopped parsley.
  • Toss well and adjust seasoning if necessary.
  • Place in a serving dish and refrigerate for a least 2 hours. Garnish with a sprig of parsley and a dusting of sweet paprika.

Tips for Making This Recipe

Mushrooms have a tendency to shrink quite a bit, so you may want to double the quantities.
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