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Who knew mushrooms could clean up so nicely? My Herb and Garlic Marinated Mushrooms show up dressed to impress any charcuterie board. I marinate them simply in olive oil, vinegar lemon, fresh herbs, and plenty of garlic for a flavor-packed upgrade that’s anything but ordinary.

A jar filled with mushrooms and herbs

This appetizer is a mushroom lovers treat and should be a standard component to your next canape or antipasto platter. The same great recipe since 2017, with a few updates.


Table of contents

Ingredients

  • Light tasting olive oil – Extra virgin olive oil can have an overpowering, peppery flavor. Light olive oil still provides a smooth, rich base but with a more neutral taste that lets the full blend of flavors shine through.
  • Cremini or baby bella mushrooms – Cremini mushrooms offer a deeper, earthier flavor compared to white button mushrooms, making them a great match for bold marinades with garlic, herbs, and vinegar. They also stay firmer and release less water, so they hold their shape better during cooking and marinating.
  • Shallot – Shallots add a subtle, refined layer of flavor. They taste milder and slightly sweeter than regular onions. Cooking and marinating soften them and help release their flavor into the marinade.
  • Garlic – Cooked garlic slices release a sweet, mellow flavor that enhances the dish without the sharp bite of raw garlic. They also blend more evenly into the marinade, infusing it with a warm, subtle richness in every bite.
  • White wine vinegar– Brings just the right touch of acidity to balance the richness of the oil and the depth of the other flavors. Its light, crisp profile brightens the marinade and an important part of the vinaigrette marinade
  • Lemon juice – Adds a fresh, brightness to the marinade, that balances the richness of oil and enhances the flavor of herbs and garlic. It also brings a subtle citrus note.
  • Fresh thyme – An earthy, aromatic depth is the perfect addition to the marinade. Infusing it with a subtle woodsy flavor that complements the brightness of lemon, the richness of olive oil, and the garlic.
  • Fresh rosemary – Adds a bold, piney aroma and robust, slightly peppery flavor. It is also delicious with mushrooms
  • Bay leaves – They add a subtle, savory depth with hints of earthiness. As they steep in the marinade, bay leaves help round out and unify the flavors
Viewed from overhead, a jar of mushrooms


Best mushrooms for marinating


Choose mushrooms that hold their shape well and absorb flavors without becoming mushy. That’s why baby bella or cremini mushrooms—called chestnut mushrooms in the UK—or any small brown mushrooms work best. Bite-size mushrooms are ideal, but you can also cut larger ones into smaller pieces.

Boiling mushrooms


Cook the mushrooms before marinating to add flavor and help them release their own taste. I prefer sautéing over boiling because mushrooms act like sponges—they absorb water when boiled, which ruins their texture and can make them mushy.

Don’t wash mushrooms


As I mentioned, they act like sponges and absorb moisture when washed. The best way to clean them is to wipe them with a damp towel.

Cooked marinade


The vinaigrette-based marinade is cooked along with the mushrooms. This softens the shallots, cooks the garlic, and lets all the flavors meld together. Plus, it kickstarts the marination process.

Best mushrooms for marinating


My preference of mushroom for this recipe are cremini or baby bella because they have so much more flavor than regular button mushrooms, but you can pick which mushrooms you like. 


The mushrooms are also cooked a little in the marinade. This serves 2 purposes, firstly, they taste better cooked and secondly cooking all the ingredients intensifies the flavors, gives them a good bite, as well as starting the marinating process.

A charcuterie platter with meats and cheeses

Spicy marinated mushrooms


If you want to add spice, add a little pinch of red pepper flakes to the marinade. 

Serving marinated mushrooms

  • Side dish: They complement a variety of main courses. You can serve them chilled or at room temperature alongside grilled steak or chicken and roasted vegetables.
  • Salads: Toss them into greens with other veggies for a meaty bite.
  • Sandwiches & wraps: Add them as a savory filling.
  • Pizza topping: Spread them on top of a prepared pizza before baking.
  • Pasta dishes: Mix them into pasta or grain bowls for a tasty bite.
  • Tapas or appetizers: Serve  as a simple finger food.
  • Grain bowls: Add to quinoa, rice, or couscous bowls for extra texture and taste.
  • Omelets or frittatas: Fold them into eggs for great taste.
  • Bruschetta: Spoon onto toasted bread with fresh herbs and ricotta cheese.
A pop-top jar of mushroom pate
A shrimp vol au vent (puff pastry)
A jar full of olives, sun-dried tomato and rosemary

More charcuterie/canape recipes


Canning/bottling marinated mushrooms and storing


I don’t have much knowledge about canning (bottling in the UK), so I can’t advise on that. This is a small-batch recipe that will last about 5 to 7 days when stored in an airtight container in the refrigerator.

Yield: 16 ounces/453 grams

Herb and Garlic Marinated Mushrooms

A closeup of brown mushrooms, herbs and garlic

Herb and garlic marinated mushrooms bring something different to a charcuterie board. Mushrooms are cooked with thyme, rosemary, garlic and lemon, then jarred and allowed to marinate to intensify the flavors.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 4 tablespoons + ¼ cup (60 ml) light tasting olive oil * see note
  • 1 pound (453 grams) small cremini or baby bella brown mushrooms * * see note
  • 1 shallot, finely chopped
  • 3 garlic cloves, peels and sliced
  • 1 tablespoons white wine vinegar
  • 4 tablespoons lemon juice (1 lemon)
  • 4 thyme sprigs
  • 2 tablespoons fresh rosemary leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon sugar (or to your taste)

Instructions

  1. To a large, non-stick frying pan add 4 tablespoons olive oil over low heat.
  2. Add the mushrooms and  cook, stirring often. Until they release their liquid, they will also shrink in size.  Add the the shallots and garlic just until they soften. Don’t brown, you just want to lightly cook and soften the vegetables.
  3. Add the oil, vinegar, lemon juice , thyme, rosemary, bay leaves, salt and pepper.Stir to mix well and cook for a couple of minutes  in the liquid to bring the flavors together. Taste the marinade and add the sugar. Adjust to your taste.
  4. Transfer to a sterilized 16 ounce (453 gram) sterilized jar and allow to cool to room temperature. (they can be canned/bottled, but I am not proficient in this and don't any instructions).
  5. Once cooled, seal and refrigerate for at least 4 hours up to 7 days.

Notes

* A lighter-tasting oil is better because it won't overpower the flavors of the marinade. Extra virgin olive oil can be very peppery

** If your mushrooms are large, cut in half or quarters

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 170Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 537mgCarbohydrates 11gFiber 3gSugar 4gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: French / Category: Appetizers