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Marinated mushrooms with lemon, garlic, shallots, and parsley in a serving bowl surrounded by a serving spoon, whole mushrooms, 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 Time10 minutes
Cook Time30 minutes
Chilling time2 hours
Total Time2 hours 40 minutes
Course: Sides
Cuisine: Italian
Servings: 6 servings
Author: Lynne Webb

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

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: 70 | Total Fat: 5g | Sodium: 398mg | Carbohydrates: 5g | Fiber: 1g | Sugar: 3g | Protein: 3g