Do you love the deli-style marinated mushrooms at the antipasto bars?Then you will love these Italian Marinated Mushrooms. They are easily made in 10 minutes with a flavorful homemade white wine vinaigrette!
This post contains affiliate links. I have partnered with Pomora Olive Oil. I receive a small compensation from any olive oil orders at no additional cost to you.
"I used your recipe for two antipasti I made over the holidays. Every one thought I had spent a lot of money to serve bowls of your mushroom. Thank you for making me look good!" ★★★★★-Beverly
I LOVE the marinated mushrooms at the Antipasto Bars you find at the grocery stores. They are so expensive though.
I usually see the Antipasto Bars priced at $10.99 a pound. If I am lucky, I come across one at $8.99 a pound. Those little mushrooms quickly add up in weight.
So I thought to myself, why not make my own deli-style marinated mushrooms?
They turned out fantastic! They were easy to make and quite frankly better tasting than the ones I find in the deli! I hope you enjoy them too! Xoxo ~Katie.
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Ingredient notes and substitutions
You will need the following ingredients to make Italian marinated mushrooms recipe.
- fresh mushrooms-You can use any variety of mushrooms you love.
- white wine vinegar- I chose white wine vinegar because it gives a soft tangy flavor to the mushrooms without adding any color. Balsamic vinegar, apple cider vinegar, and red wine vinegar are also tasty in the marinade. However, they will turn your mushrooms a red color.
- Kosher salt
- olive oil- I used Pomora's garlic infused olive oil for this recipe. However, you can use plain extra virgin olive oil and add 1 crushed garlic clove.
- water
- red pepper flakes- This adds a little heat, flavor, and color. If you do not want to add any spicy heat, you can omit this.
- parsley- I use fresh parsley. However, you can substitute with other fresh herbs such as thyme, oregano, basil, or rosemary. Lemon zest would also make a nice flavor addition.
*Full recipe with ingredient measurements is located at the bottom of the post in the recipe card.
How to marinate mushrooms at home
Follow these simple steps to make Italian marinated mushrooms at home.
- In a pot, bring vinegar and water to a boil over medium heat.
- Clean mushrooms and remove stems. (You can keep the stems. It is a personal preference.) Add mushrooms to the vinegar mixture. (You can cook mushrooms in batches if you run out of room in the pan. Keep the vinegar mixture in the pan for the next batch and only remove the mushrooms.) Cook mushrooms for about 5 minutes or until mushrooms shrink in size and have softened.
- Drain mushrooms from any extra vinegar mixture.
- In a mixing bowl, mix the mushrooms with olive oil, parsley, and seasonings.
- Allow to cool and serve immediately or refrigerate in an airtight sealed container until ready to eat.
Watch how to make
Mushroom Tip
I remove my stems. You don't have to. If you remove your stems, you can use them in a broth or freeze them for a later use.
Serving Tip
The mushrooms are better served a little chilled or at room temperature. It is best to cool them off a bit before serving.
Therefore, you can make them a head of time before serving and store any leftovers in an airtight container overnight. They will remain tasty up to 3 days.
Can you marinate mushrooms overnight?
The mushrooms are marinated immediately in the cooking process. You will need to remove them from the extra vinegar to prevent any extra unwanted marinating. You don't want the mushrooms too vinegary or mushy in texture.
Do the mushrooms need to be refrigerated?
If you are not eating the mushrooms immediately, you will want to store them in an airtight container in the refrigerator.
However, the olive oil will congeal a bit as they get cold. To solve this, take out the mushrooms a few minutes before serving to allow them to reach room temperature. The olive oil will melt into the desired consistency.
You do not want to use a different type of oil. Any other oils other than olive oil will change the taste and it will not be as good in flavor.
About the olive oil
I received my fall collection of Pomora Olive Oils. This batch consisted of a basil, garlic, and white truffle infused olive oil assortment.I have tried every one and they are all fantastic!
The garlic infused olive oil has a lovely light garlic flavor without overpowering the olive oil. It works beautifully with the marinated mushrooms.
Read this post for more information on why I love Pomora Olive Oil!
These deli-style mushrooms make a great addition to a charcuterie board? For more ideas, try these:
When you make these deli style mushrooms, please tell me what you think in the comment section! It would mean the world to me to hear back. My readers will appreciate the information also.
Also post your picture of your marinated mushrooms on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
10 Minute Easy Italian Marinated Mushrooms Recipe
Ingredients
- 2 pounds fresh mushrooms
- 1 cup white wine vinegar
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons Pomora Garlic Olive Oil If using plain Extra Virgin Oil, you can just add 1 crushed garlic clove.
- 1 tablespoons fresh chopped parsley
Instructions
- In a pot, bring vinegar and water to a boil over medium heat.1 cup white wine vinegar, ½ cup water
- Clean mushrooms and remove stems. (You can keep the stems. It is a personal preference.)2 pounds fresh mushrooms
- Add mushrooms to the vinegar mixture. (You can cook mushrooms in batches if you run out of room in the pan. Keep the vinegar mixture in the pan for the next batch and only remove the mushrooms.) Cook mushrooms for about 5 minutes or until mushrooms shrink in size and have softened.
- Drain mushrooms from any extra vinegar mixture.
- Mix mushrooms with salt, red pepper flakes, Pomora Garlic Olive Oil, and fresh chopped parsley.½ teaspoon salt, ¼ teaspoon red pepper flakes, 2 tablespoons Pomora Garlic Olive Oil, 1 tablespoons fresh chopped parsley
- Allow to cool and serve immediately or refrigerate in an airtight sealed container until ready to eat.
Beverly says
I used your recipe for two antipasti I made over the holidays. Every one thaught I had spent a lot of money to serve Bowles of your mushroom. Thank you for making me look good!
Katie says
I am so glad you and your guests loved the mushrooms. Thank you for sharing. You made my day!
Gwen says
Thanks so much! I found mushrooms on sale yesterday. I really LOVE the olive bar version. Thanks for the recommendation and recipe.
karrie @ Tasty Ever After says
These mushrooms look incredible! So much better for you and less expensive than the ones in jars or on the salad bar in the store. I've got to try this olive oil soon too 🙂