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Marinated Mushrooms

Serves 4 as an appetizer
Time 3 hr 25 min
A reader sent us this recipe that she's been making for over 40 years. We replaced the dried herbs with fresh oregano and parsley and added some garlic and red onion to boost the flavor even more. These mushrooms make a great addition to an antipasti platter with cubes of cheese, a pile of olives, slivers of roasted red peppers and paper-thin slices of prosciutto.
Ingredients
  • 1 pound cremini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, finely chopped
  • 1/4 medium red onion, finely chopped
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon whole black peppercorns, cracked
  • 1/2 teaspoon coriander seeds
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Method

Clean mushrooms and remove stems.

Simmer mushroom caps in salted water 5 minutes or until mushrooms are tender.

Drain and transfer to a bowl. Add red onion, oil, vinegar, oregano, parsley, garlic, peppercorns, coriander and salt. Stir to combine.

Taste and adjust seasoning, if needed.

Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound cremini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, finely chopped
  • 1/4 medium red onion, finely chopped
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon whole black peppercorns, cracked
  • 1/2 teaspoon coriander seeds
Shop with Prime

Exclusively for Prime members in select ZIP codes.