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This recipe for Marinated Mushrooms is one that my husband Jack developed many years ago. At the time, Jack was managing food service for a private club in Boston that catered to politicians, military leaders and celebrities. Typically – for those high-profile guests – the menu was hand-picked for each visiting dignitary, and special staff was brought in to serve.
But when there was a break in dignitary and celebrity visits, the club turned back into a high-end private dining room with magnificent views of the Boston skyline and surrounding suburbs. For those dinners, Jack’s team served a standard menu that was developed and then approved by the president of the association that owned and managed the office building.
There was one item that the association president insisted on having available every day possible – these marinated mushrooms – and we’re sharing this delicious recipe with you today!
The mushrooms are lightly blanched in boiling water until tender, then drained and cooled. Then the mushrooms are marinated in a mixture of garlic, onions, herbs and spices, as well as Madeira wine, sherry, Dijon mustard, a touch of sugar and olive oil – all of which give these mushrooms a wonderful depth of flavor! These super flavorful marinated mushrooms should be chilled at least overnight before serving to ensure that the flavors are absorbed into the mushrooms, then served slightly chilled or at room temperature.
These marinated mushrooms are a fantastic side to a steak or other hearty meat and potatoes dinner – but they are also great served at a summer cookout!
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Marinated Mushrooms
Ingredients
- 1 pound Cremini mushrooms (baby portabella)
- 1 quart water
- 1 teaspoon salt
- 2 cloves garlic passed through a garlic press
- 1/3 cup red onion sliced thin and in quarters
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground coriander
- 1 tablespoon dried Greek or Mediterranean oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme leaves
- ¼ cup Madeira wine
- ¼ cup cream sherry
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ cup extra virgin olive oil
Instructions
- Clean the mushrooms of all visible dirt.
- Bring water and salt to a boil in a medium to large pot and place cleaned mushrooms into pot. Cover, bring to boil and simmer on low boil for five minutes. Drain and cool mushrooms.
- Place the remaining ingredients, except the olive oil, in a medium bowl and whisk to combine. Slowly drizzle in the olive oil whisking while you pour.
- Add the cooled mushrooms and place in a sealed container or zip lock bag and refrigerate at least overnight or longer. Serve slightly chilled or at room temperature.
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Four stars is generous as is, but reflects the potential. First of all, the marinade is enough for at least double the mushrooms, which shrink somewhat with the simmering. Also, I did a mix of button (white) mushrooms & the cremini, sort of as an experiment. The cremini are a little better, but if your budget is tight, the button are fine. Second, next time I will reduce the oil and increase the vinegar, or maybe add some lemon juice – definitely thought it needed a little more sharpness. Finally, way too much oregano; I think it should be more like a tablespoon fresh or a teaspoon dried. Finally, finally, I emulsified all the liquids in a mini-processor instead of whisking….
But overall, really tasty. I made a double batch because I have two potlucks this week, but brought it all to the first and it all went! But I kept the rest of the marinade and will add some mushrooms this evening for tomorrow’s potluck! The fact that it’s vegan makes it even more potluck-friendly!
★★★★
Thanks for taking the time to share your feedback! By all means – feel free to adjust the seasonings and other ingredients to suit your tastes!
ABSOLUTELY LOVED THE MARINATED MUSHROOM RECIPE. SERVED AT A LARGE PARTY TO RAVE REVIEWS. THANK YOU!
You’re very welcome Eloise! So glad you all enjoyed the recipe!
How long do you think these will keep in the fridge? Thinking of making a batch to have with mid week breakfasts.
A few days in the fridge should be fine!
I made this twice, once for Christmas and once for a block party, both times for rave reviews. The second time I cooked the sherry to help reduce alcohol content (for those who might have an issue with alcohol, not because it needed it) and used fresh thyme from the farmer’s market. I also made a double batch for leftovers and it just kept getting better. Thanks for sharing.
Thanks for taking the time to write to us Lee! So glad you are enjoying the recipe – and thanks for sharing how you’ve successfully adapted the recipe too! (Always helpful to hear!)
This looks delicious and I’m looking forward to trying it out! I have a quick question: did you use coriander seeds, ground or whole? Thanks for sharing! Annie
Hi Annie – We used ground coriander. I’ve just updated the recipe for clarification. Thanks for asking!
Hi Martha. Wanted to make your mushrooms, but was not sure what type of cream sherry and madeira wine to purchase. There seems to be a lot to choose from. Thanks, Twila
Hi Twila – Like other wines, the better quality sherry and madeira wines will be more expensive. We used a low-to-mid-range bottle – Fairbanks Cream Sherry and Pastene Madeira Wine. Hope that helps!
This looks delicious. I can’t wait to try it.
Thanks Lee!
I love the flavors in this recipe. It’s perfect for a girls tapas night!
Thanks Meghan! Can I come to your girls’ night?! 🙂