Marinated mushrooms is one of those things I love to keep in my fridge because not only do I have an instant appetizer to serve my family or guests, but it goes great on burgers or as a topping to salads.

They’re easy to make. Simple clean, cut and boil the mushrooms for a few minutes until tender but still firm, add some sautéed garlic in oil, some vinegar, season with salt and pepper and finally a bit of chopped onion and herbs. Chill and serve.



1 lb (.45 kg) crimini (or other) mushrooms – cleaned and quartered

1/4 cup (59 ml) olive oil

1/4 cup white vinegar

1 clove garlic – finely chopped

1 pinch red pepper flakes for a bit of heat – optional

1 small red onion – diced

Fresh flat leaf parsley – chopped



Bring a medium pot filled by 2/3 salted water to a boil. Add the mushrooms and boil for about 2 minutes or until tender but still firm. Drain and set aside in a bowl.

In the meantime add the oil to a small skillet and cook the garlic and optional pepper flakes for about 30 seconds or just until the garlic begins to color.

Add the oil to the mushrooms. Add the rest of the ingredients to the bowl. Adjust the seasonings. Refrigerate for at least 5 or 6 hours or overnight. Enjoy


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