Marinated Mushrooms

Marsha Gardner


These pickled mushrooms are a great snack by themselves or a wonderful addition to an antipasto platter.

I started my catering business over 40 years ago by making antipasto platters for friends. At first I was just charging what it cost me and I had so many requests that one day I tripled the price and no one blinked. The beginning of my career as a caterer.

My business was "Loaves & Fishes" and I have to say we never ran out of food when we catered. God had his hand on me from the beginning.

I retired a few years ago when we moved to a sleepy little country town in So. AL.


★★★★★ 1 vote


  • 2 lb
    fresh whole mushrooms
  • 1/2 c
    freshly squeezed lemon juice
  • 1/2 c
    white wine, white vermouth is what i use
  • 1/2 c
    olive oil, extra virgin
  • 4
    bay leaves
  • 1 tsp
    oregano, dried
  • 2 clove
    garlic, crushed
  • 1/2 small
    onion, finely minced
  • 1 Tbsp
    kosher salt
  • 1 tsp
    freshly ground black pepper

How to Make Marinated Mushrooms


  1. Bring all ingredients except mushrooms to a boil.
  2. Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
  3. Place in a jar and tightly seal. Chill in refrigerator. Best if refrigerated at least overnight before serving. Will keep for 10 days.

Printable Recipe Card

About Marinated Mushrooms

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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