Marinated mushrooms are a most welcome addition to any antipasto platter or charcuterie board. Our recipe combines fresh orange zest and juice, garlic, white vinegar, parsley, and extra virgin olive oil to make quite possibly the best marinated mushrooms you’ve had. Skip the jarred stuff, and make these!
Any chance I get to make things in advance, I take. And these marinated mushrooms can be made days or even a week ahead of time.
In fact, these actually taste better after hanging out in the refrigerator for a few days, absorbing all the vinegary, orangey goodness the marinade includes.
It’s as if mushrooms are nature’s sponges, meant to just absorb all the wonderful flavors of their surroundings.
And making things ahead of time is key when you’re entertaining. I always include these when I’m planning to have guests.
Actually, I make these marinated mushrooms more often than that and keep them in the fridge on the off chance that someone stops by unexpectedly. Serve them alongside some crusty bread, and you’ve got a snack that nearly everyone will love.
Best mushrooms for marinated mushrooms
While you can use any mushrooms for this recipe, I recommend using white or baby bella mushrooms. If you can find the petite version of these, even better, as you can leave them whole.
If you can only find the large ones, don’t worry. Just slice into bite-sized pieces and you’re in business.
When pickling any vegetable, you need an acid, and salt, diluted with water. The mushrooms are essentially being pickled in this recipe.
Knowing that you can take certain liberties with this recipe. For example, if you don’t have oranges on hand, you can use lemons.
If you don’t have white vinegar, you can use red wine vinegar in a pinch, but I do recommend staying with the white as its taste is the most neutral.
I use parsley in this recipe because I love parsley, as you can tell by many of my other recipes on here.
But you should feel free to use whichever herbs you like best, or a combination of herbs. Rosemary, oregano, or bay leaves would all be great additions to marinated mushrooms.
How long will marinated mushrooms last?
An important thing to note here is that this is not a recipe for “shelf-stable” mushrooms. These are not the type that can be jarred and put on the shelf. These are perishable and require refrigeration.
That being said, these will do well in the fridge for 1-2 weeks. After that point, I’d recommend discarding. You can top off your containers with extra white vinegar to keep the mushrooms submerged, and to help prevent any mold growth.
These will have the best texture after a few days, which is why I usually make these a few days ahead of any type of gathering. You could certainly eat them the same day, but they just won’t taste as good as they will after a few days. Patience is key here!
How to make Italian style marinated mushrooms
Each number corresponds to the numbered written steps below.
- After the mushrooms have been cleaned, slice them into bite sized pieces, if needed. Smaller mushrooms may not need slicing.
- Slice the garlic and zest the orange. Using the same orange, slice in half and juice it.
- In a sauce pan, bring the vinegar, water, salt, and crushed red pepper to a boil.
- Once the vinegar mixture is boiling, add the mushrooms.
- Cook the mushrooms until they are soft. This usually takes 5-7 minutes.
- Turn the heat off and add the orange juice and orange zest, giving the mixture a stir.
- Allow the mushrooms to cool.
- Once cool, pour the mushrooms and the liquid into clean containers. Cover the mushrooms and refrigerate (at least overnight) for optimal flavor. Store in the fridge for up to 2 weeks. When ready to serve the mushrooms, remove with a slotted spoon, toss in a clean bowl with fresh parsley, extra virgin olive oil, and more crushed red pepper flakes.
What are marinated mushrooms used for?
While marinated mushrooms can be used for so many things, I have been known to just eat them right out of the container while standing at the refrigerator. If you do this too, there is no judgement here!
But I do often use them in a variety of different ways. Here are some ideas for you:
- Include marinated mushrooms in your next antipasto platter. This can include a variety of other bite sized snacks such as Italian meats and cheese, stuffed cherry peppers, roasted red peppers, olives, pickled eggplant, and crostini.
- Top your salads with marinated mushrooms! These would be a welcome addition to an Italian-style chopped salad.
- Add marinated mushrooms to sandwiches. I have thrown these on an Italian hero, and even on Italian-style pulled pork sandwiches. So good!
Other mushroom dishes
If you’re looking at this recipe, chances are you love mushrooms. We’ve got a few more mushroom recipes you will love!
- Easy Sauteed Mushrooms (Funghi Trifolati) – sauteed mushrooms with olive oil, garlic, hot red pepper, and fresh parsley.
- Sauteed mushrooms with balsamic vinegar – these are also perfect for an antipasto platter, or side dish.
- Sauteed Zucchini And Mushrooms With Burrata – mushrooms and zucchini sauteed in garlic and olive oil and topped with burrata.
- Mushroom meatballs – a vegetarian version of meatballs that are to die for!
- Garlic mushroom pasta – this is a Sip and Feast fan favorite and a popular YouTube video on our channel. Creamy and full of stick-to-your-ribs goodness.
- Chicken Marsala – perhaps the most famous of all mushroom dishes!
If you’ve enjoyed this recipe for marinated mushrooms, or any recipe on this site, we want to know so tell us in the comments below. We would love to hear how you did and it’s nice to show others as well. Thanks!
- 2 pounds white or baby Bella mushrooms small mushrooms preferred
- 3 cups white vinegar
- 2 cups water
- 5 cloves garlic chopped
- 1 medium orange zested
- 2 tablespoons fresh orange juice
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 cup extra virgin olive oil for serving
- ¼ cup parsley minced
- Clean and if required cut larger mushrooms into bite sized pieces.
- Bring the vinegar, water, salt, and crushed red pepper to a boil in a large pot. Once boiling add in the mushrooms and cook until soft (about 5-7 minutes)
- Turn the heat off and add the orange juice and orange zest to the pot and stir. Let the mushrooms cool.
- Once the mushrooms are cool pour the liquid and mushrooms evenly into cleaned containers. Cover the mushrooms and refrigerate overnight for optimal flavor. The mushrooms can be stored for up to 2 weeks in the fridge but they are the best after a couple of days.
- When serving remove the mushrooms with a slotted spoon and toss in a bowl with fresh parsley, extra virgin olive oil, and more crushed red pepper flakes. Enjoy!
- The olive oil used to toss the mushrooms when serving, adds 216 calories per serving. Without olive oil, these marinated mushrooms are very low in calories.
- Other herbs like rosemary, oregano, or bay leaves can be added to the containers before refrigerating for added flavor.
- The mushrooms will keep in the fridge for 1-2 weeks, but they have the best texture after a few days. If needed, top off the containers with extra white vinegar to keep the mushrooms submerged and to prevent any mold growth.