Marinated Mushrooms

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Pretty much everyone we know likes to start off the new year making small changes to reflect a healthy difference in their lifestyle. While I’m sure that we won’t totally cut out wine and a small nosh, especially on weekends, at least it can be a bit lighter. These marinated mushrooms certainly fit the bill.

Who needs cheese and crackers when these plump mushrooms, gently simmered in vinaigrette, are on the cocktail table? I decided to opt for criminis instead of the classic white button mushrooms. I threw out the mashed, cooked egg yolk in the original recipe from the Colorado Cache Cookbook, one of those terrific junior-league recipe collections from the 1970’s, and added fresh thyme from the garden and used a good quality virgin olive oil.

Serve a plate of these beauties the next time you are enjoying an apéritif with friends and watch them disappear.

Yields 2 dozen

  • 8 oz. bite-sized crimini mushrooms, about 24, cleaned and stems trimmed
  • 1/3 cup malt vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt and white ground pepper
  • 2 tablespoons flat-leaved parsley, chopped
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 tablespoon organic brown sugar

1. Using a medium-sized skillet, combine the vinegar, oil, salt and pepper, parsley, thyme, mustard and brown sugar. Bring to a boil while stirring.

2. Add the mushrooms, reduce heat to medium and cook for 5 minutes.

3. Cool, then refrigerate, allowing mushrooms to marinate in vinaigrette for at least 4 hours.

4. Serve, using small cocktail skewers or sturdy toothpicks. Garnish with thyme and/or chopped parsley. The vinaigrette makes a nice dipping sauce.

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23 Responses to Marinated Mushrooms

  1. The Wimpy Vegetarian January 4, 2012 at 12:45 pm #

    I’ve still got some of those great Jr League cookbooks too! This looks like a wonderful healthy riff on a mushroom app.

    • lizthechef January 4, 2012 at 1:57 pm #

      I ate the ones in my shot right after I edited the photo 😉

  2. Elizabeth January 4, 2012 at 12:52 pm #

    What a great snack to have around the house. I do not know why you could chop a few up and throw it into an omelette or pasta. My Polish friends have bowl of marinated mushrooms on the table with almost every meal. It just compliments a bunch of foods.

    • lizthechef January 4, 2012 at 1:58 pm #

      We had these on New Year’s Day at our friend Jan’s. She gave me the cookbook we both have almost 30 years ago…

  3. TasteFood January 4, 2012 at 1:50 pm #

    There’s something so pleasantly addictive about marinated mushrooms – and they’re light to boot.

    • lizthechef January 4, 2012 at 1:59 pm #

      They fit into my “more vegetables in 2012” eating plan.

  4. jaynerly January 4, 2012 at 1:59 pm #

    Delicious! I am going to make these this weekend- cant wait!!

    • lizthechef January 4, 2012 at 2:38 pm #

      I hope you enjoy them!

      • jaynerly January 7, 2012 at 8:11 am #

        Liz these mushrooms are amazing! For once I’m really glad my husband does not like mushrooms! (I don’t have to share!) they certainly won’t last long, I can’t stop eating them!

        • lizthechef January 7, 2012 at 8:45 am #

          I ate the whole batch I made for the photo – totally understand 😉

  5. casacks January 4, 2012 at 2:44 pm #

    Liz, those mushrooms look wonderful. The perfect flavorful nosh!

    • lizthechef January 4, 2012 at 2:46 pm #

      Thanks, Carol, a healthy nosh indeed –

  6. Sunchowder - Wendy Read January 4, 2012 at 3:16 pm #

    Oh Yes! I sell pickled creminis in my Farm Booth 🙂 I really like the look of these. I use white wine vinegar in my product, I would like to try your recipe here at the house using Malt vinegar which is my husbands favorite. Great photo too my friend!

    • lizthechef January 4, 2012 at 3:23 pm #

      I’m sure yours are far superior to mine – thanks for the RT!

  7. sippitysup (@sippitysup) January 4, 2012 at 6:41 pm #

    My new year’s resolution is more nosh and (moderately) more cocktails. GREG

  8. Toni January 4, 2012 at 10:15 pm #

    I will give them a try during one of our girls night dinner, easy fingerfoods are always a welcome part of our dinners.

    • lizthechef January 5, 2012 at 7:53 am #

      Thanks, Toni, and Happy New Year to my favorite nursery – and here’s to France in 2012!

  9. Sonali- The Foodie Physician January 7, 2012 at 8:57 pm #

    These look simple, delicious and versatile! Any leftovers (although I doubt there would be any) would be great in a salad.

  10. vintagesugarcube January 9, 2012 at 3:42 pm #

    Looks like a perrrrrfect appetizer for a party! Happy New Year LIz. Love your blog and look forward to more fun recipes from you in 2012!!

    • lizthechef January 9, 2012 at 3:58 pm #

      Thanks, Jenny – happy new year!

  11. Rustic Garden Bistro January 12, 2012 at 8:20 am #

    I’ve got a Junior League cookbook, too!!

    I’m hosting a small get-together this Friday. I was looking for something to go with my lamb sliders and cucumber spread. This is it!!!! I’ll report back, but I’m sure this will be delightful.


    • lizthechef January 12, 2012 at 8:37 am #

      These are delicious and really can be served faster than my recipe indicates. Very healthy too…

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