Scrumptious marinated mushroom recipe will wow your guests. An easy fixer and great compliment to any appetizer or buffet table.
The marinade is simple and it gives the mushrooms a great flavor. I have tried using a few commercial bottled dressing to marinate the mushrooms. However, one of the ingredients in bottled dressings is sugar. When you marinate the mushrooms that sugar comes out and they taste sweet instead of tart and acidic.
When cooking with mushrooms always make sure to wash them well. I took a cooking class once and they said “Never wash mushrooms in water. Take a damp cloth and wipe them clean.” I don’t subscribe to that theory. While I never let mushrooms sit in water, I do wash them by hand under running water to make sure they are clean and have not grit or dirt of any kind on them. Then I immediately dry them well.
- 1 lb button mushrooms, stems removed
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 2 garlic cloves, smashed
- 1/2 onion, finely chopped
- 3/4 tsp garlic powder
- 1/4 tsp dried crushed red peppers
- 1 bay leaf
- 3 sprigs of rosemary
Wash the mushrooms with a vegetable brush under running water. Do not soak them. Dry them thoroughly.
With a wire whisk, whisk together the olive oil, vinegar, garlic cloves, onion, garlic powder and red pepper until it is emulsified and well combined.
Place the mushrooms in a container with an air tight lid that will not leak and will allow the marinade to cover the mushrooms at least half way. Add the the bay leaf and rosemary. Pour the marinade over the mushrooms and place the lid securely on the container. Shake a couple of times. Place in the refrigerator for one to two days. If the type of container will allow, turn the mushrooms once or twice during marinade time. The mushrooms will shrink and eventually be covered by the marinade.
After marinating time is up, drain the mushrooms. Keep them refrigerated until you are ready to serve them.