Marinated Mushroom Recipe at The Little Shop of Olive Oils!

Marinated Mushrooms


  • 1 pound fresh mushrooms (button or cremini), cleaned and stems trimmed
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Champagne White Vinegar
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Additional herbs for garnish (optional)


  • If the mushrooms are large, cut them into halves or quarters so they'll pick up more flavor. Leave small mushrooms whole.
  • Bring a pot of salted water to a boil. Add the mushrooms and blanch for 2 minutes. This will help them absorb the marinade better. Drain and cool them quickly in ice water to stop the cooking process.
  • In a bowl, whisk together the Extra Virgin Olive Oil, Champagne Vinegar, minced garlic, dill, thyme, salt, and pepper.
  • Place the blanched and cooled mushrooms in a large mixing bowl. Pour the marinade over the mushrooms and gently toss them to ensure they are well coated.
  • Transfer the mushrooms and marinade to an airtight container. Refrigerate for at least 4 hours, or for best results, overnight. The longer they marinate, the more flavorful they will be.
  • Serve the mushrooms with a slotted spoon to drain excess marinade. Garnish with additional fresh herbs if desired. These can be served as an appetizer, a side dish, or as part of an antipasto platter.

Enjoy your marinated mushrooms with the rich flavors of EVOO and the subtle sweetness and acidity from the white balsamic vinegar. The herbs will impart a freshness that complements the mushrooms perfectly.

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