Marinated mushrooms and artichokes

Lynnda Cloutier


if using unflavored olive oil, add 1/2 teaspoon finely shredded orange peel to the marinade.

★★★★★ 1 vote


8 ounces small whole fresh cremini or button mushrooms
3/4 cup water
2 tablespoons orange juice
two large cloves garlic
1/2 teaspoons salt
1/4 cup orange flavor olive oil or olive oil
1/4 cup white wine vinegar
1 tablespoon snipped fresh oregano
2 teaspoons dijon style mustard
1/4 teaspoon salt
one package frozen artichoke hearts, thawed and drained, if necessary, eight or 9 ounces
1/2 cups pitted green and/or ripe olives, such as kalamata or cerignola
1/2 cup roasted red sweet pepper strips, optional

How to Make Marinated mushrooms and artichokes


  • 1in a large pan, mix mushrooms, the water, juice, garlic, and 1/2 teaspoons salt. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain, cool slightly.
  • 2Meanwhile, for marinade, in a large bowl, whisk together oil, vinegar, oregano, mustard, and 1/4 teaspoons salt. Add mushrooms, artichoke hearts, olives, and if desired roasted red pepper. Toss gently to coat. Cover and marinate in the refrigerator for 8 to 24 hours, stirring occasionally.
  • 3Let stand at room temperature for 30 minutes before serving. Use a wooden picks or skewers to serve. Makes eight servings.

Printable Recipe Card

About Marinated mushrooms and artichokes

Course/Dish: Vegetable Appetizers