Marinated Mushrooms

Poach mushrooms in a light vinaigrette to punch up salads, appetizers, and pizza toppings

Consider marinating a big batch of mushrooms. They lend a quick “meaty” component for the cost of plucking them out of the jar. Keep the caps large so they offer up a big bite mouthfeel. You can slice them after pickling if you like. I like them on pizza or heated and served like a meaty side dish. They make quick work on glorifying a simple salad!

This is a quick-easy recipe that will have you in long-term mushroom delight! They are stored in the refrigerator and will last for weeks.

Mushrooms, CreminiPhoto by wikioticsIan


  • mushrooms – button, 1 LB., 1-inch pieces
  • olive oil – 2 TBS.
  • vinegar of choice – 2 TBS.
  • garlic, fresh – 1 tsp., sliced
  • water – 1/4 cup
  • salt – 1 tsp., or more to taste
  • pepper, fresh – 1/8 tsp.
  • thyme, dried – 1/4 tsp., or rosemary


  1. Clean mushrooms. Leave stems on, but trim stems if darkened. Halve the larger ones to yield 1-inch or bigger pieces. They will shrink while cooking.
  2. In a pot add all the ingredients and bring to a simmer. Cover and reduce heat to a simmer and cook for 5-6 minutes.
  3. With a slotted spoon place the mushrooms in a one quart jar.
  4. Continue cooking the marinade until reduced by half; a few minutes
  5. Pour the marinade over the mushrooms and refrigerate

Photo credit featured photo: Romuald Bokėj / Järna, Sweden

Recipe inspired by Martha Stewart

Ciabatta Pizza
Marinated Mushrooms (right) on ciabatta bread pizza

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