Marinated Mushrooms

I have this bad habit of buying mushrooms and then forgetting about them. I can’t tell you how many times I’ve dipped into the crisper only to find yet another ruined batch I’ve been forced to chuck out. The intention is always there to use them in a dish but I usually get sidetracked by something else and mushroom thought gets cast to the wayside. So I came up with a way to keep them around longer.


2 cups button mushrooms
1 clove garlic (minced)
1 cup extra virgin olive oil
1/3 cup rice wine or white vinegar
3 tbsp fresh cilantro (minced)

Wipe down the mushrooms with a damp towel to remove any excess dirt. Be sure not to rinse them with water otherwise it’ll make them soggy.

In a small bowl add the vinegar and garlic and whisk together until blended.

Slowly add the olive oil while whisking briskly so that it emulsifies.

Add the cilantro, salt and pepper (as per your preferred amount) and mix till blended. Set mixture aside.

In a medium sized resealable container (or a 1 liter mason jar) add the mushrooms then pour the mixture over them.  Stir gently and to make sure all the mushrooms are coated.

Refrigerate overnight.

As with any marinated food, the longer you leave it marinated the more the mushrooms will absorb. Once you’ve devoured all of them you can use the remaining mushroom flavored vinaigrette on a nice field greens salad or something. Very versatile.

Alt: Try experimenting with different herbs and spices. For example use  fresh rosemary instead of cilantro to produce a very pungent but flavorful alternative. Also try different vinegars such as apple cider or red wine for a different kick to the vinaigrette. It’s all about having fun.



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