This recipe was handed down to me from my Grandma.  Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Marinated Mushrooms II

red wine vinegar

olive oil

onion,

salt

parsley

dry mustard

brown sugar

garlic,

button mushrooms

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.


Okay, I cheated and used bottled dressing, but no one could tell and they got rave reviews.

I made these mushrooms ahead of time for a Super Bowl Sunday appetizer for my vegetarian mother and then I forgot to set them out! My co-workers were glad because they got to eat them the next day. Everyone enjoyed the flavor and several people asked for the recipe.

These came out really good.  I'm not a big fan of mushrooms but I wanted to try these, knowing if I didn't like them my roomates would eat them.  They didn't even taste like mushrooms!! Yummy!! I didn't have any dry mustard so I left that out, and they still came out good.

Excellent recipe, even my six year old, who does not like mushrooms, loved them.  My only variation was for the 1/3 cup of red wine vinegar, was to add 2/3  of white wine vinegar and 1/3 of red wine to make up the the quantity, (1/3 cup in total) as I did not have red wine vinegar.

Hmmmm.  Fast and easy and good.  If you like mushrooms, you'll like this.  Except for extra garlic, I followed the recipe and will prepare this one again.

I HAVE BOUGHT THESE AT $5.99 OR HIGHER A LB. THESE TASTE BETTER. I MADE 1/2 RECIPE JUST TO SEE HOW I LIKED THEM, FROM NOW ON I'M FIXING THE WHOLE RECIPE

Exactly what I was looking for. I made the mushrooms for a party, and had to run out for more ingredients because I couldn't stop "sampling" while they were marinating!

We LOVE these marinated mushrooms.  I've been using this recipe for years, it used to be my Mom's too.  She actually got this recipe from a restaurant up the street where they served them.  Sometimes she used tarragon vinegar.  I use natural apple cider vinegar.  It doesn't matter what kind you use they are great and there are no strong spices that people might not like.   Thanks for posting this.  I lost my recipe a long time ago and was worried about not finding it.  I could tell by the picture that this was the one.

These are an awesome addition to my recipe collection!!  I am one of the idiots that buys the little jars of marinated mushrooms that cost a fortune and don't last long.  Thanks so much!!!  My ONLY regret is that I didn't double the darn batch!!

Quick, easy and flavorful.  I snacked on them before I even had the chance to serve it the next day!  It taste great chilled.  A very refreshing recipe.

Oh my gosh these are so good.  For those of you that said it was too much vinegar you probably didn't simmer them long enough for the vinegar to simmer away. I doubled everything except the onions but I will make this next time we barbeque steak, wonderful side dish.  Just happened to have mushrooms sitting in the fridge and didn't want them to spoil so I tried this recipe and am glad I did.

These are seriously addictive and habit-forming...beware!  I halved baby bella mushrooms and used white balsamic vinegar since that's what I had in the cabinet.  There was plenty of juice left over that was perfect sopped up with bread.  I made these for an antipasto platter, and will be making them again for snacks, gifts, lunch...well, you get the idea.  :-)  I never really liked the prepared mushrooms from the deli, but this recipe has converted me.

I have been looking for the marinated mushroom recipe for a long time and finally found it. I used Balsamic vinegar instead of red wine vinegar because I didn't have it. I also added 1/4 cup honey and 2 Tbsps soy sauce. Even my husband who usually do not touch mushrooms ate a lot.

these were great!  i'm not a fan of mushrooms on their own - i always have to pair them with something.  so, i used this recipe to marinate about a pound of white mushrooms, let them rest in fridge for a day, and then cooked them on kabobs with chicken and veggies - it was so good!  i will definitely make these again!

Yum! Yum! Yum! I love just about any mushrooms, but these are fantastic. I was out of red wine vinegar and white onions, so I substituted balsamic vinegar and red onions. It was out of this world! I will be making this again soon! Thank you so much for my new go-to sauteed mushroom recipe!!!!

This recipe was so easy to put together. It saved me a lot of time being able to do it the night before my party. They really do keep for a long time in the fridge and taste even better the more the mushrooms sit in the sauce. I only had balsamic vinegar on hand but I loved the subtle sweetness it gave to the mushrooms. I forgot to put the mushrooms out as apps and ended up serving them with dinner. Perfect compliment to a fall meal. Thank you for the great family recipe!!

these were delicious.  just like the kind you find on the salad bar or deli.  thanks so  much for the post, i may have never tried these, but had tons of mushrooms to use up.  now i will buy them just to make this!

I made this for a gathering and everybody raved about it.  It was just the right amount of acidity.

Greetings from Greece!  This was an easy and very tasty recipe!  I doubled the garlic.

I agree - these are too sweet and not salty enough as is.  After a couple of days I brought some wine vinegar to a boil with a few more cloves of garlic-minced, some red pepper flakes, salt and just a smidge of olive oil.  After it cooled, I poured in about another cup.  The taste was immediately improved.  I am putting these in little jars to put in gift baskets.

Sometimes I treat myself to the expensive marinated mushrooms at the deli. Not anymore! These are so good. I didn't find them too vinegary as some other reviewers stated they had. Thank you for sharing your Grandmothers recipe.**Update: I chose a stuffed mushroom recipe to serve at our Christmas dinner. My son and his girlfriend both said they were disappointed as they were so looking forward to having these "scrumptious little babies" I won't replace them again.

This was fantastic! I made this recently for a gathering and was lucky to have any left for my guests (had to write a "don't touch" message on the container to stop myself eating them all! All my guests raved about them and they all want the recipe.  I can't believe they were soooo easy.  Will definitely make again and again!

This is nice tangy dish with flavors I really enjoy. I used a sweet Vidalia onion and large 'stuffer' mushrooms which I quartered. This works well as an appetizer served with with crusty French bread. next time I think I'll cut back a little on the onion and throw in some other fresh herb or capers.

This is a great recipe!  I didn't have any dried parsley and so I used dried dill which I prefer in any case.  I initially made the single recipe but tripled it the next day for an upcoming dinner party.  You won't be disappointed! Cristi White...does your Grandma have any other family recipes to share?

Very good.  I only simmered the mushrooms for 2 minutes, then put the lid on the pan and let them 'steam' for 5 minutes because mushrooms cook in a very short time.  I have found that if I cook them too long they loose some of the mushroom flavor.

A wonderful recipe :)! I didn't have dry mustard so I used prepared mustard instead and the recipe still turned out great.  1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard

I bought a bag of mushrooms on sale this week for 1.49/lb. without even knowing what I was going to do with them. We just love mushrooms:) I found this recipe and had all the ingredients so I thought I'd give it a try.....these are absolutely delicious!!!! I can't wait to make them for company or to take to work. I will definitely double this next time around. Just wish I knew for sure how long they kept in the fridge as I don't can......but my mom does so this may turn into a summer project:)Thank you so much for sharing!! My husband thanks you also:)

This was really good!  The only change I made was that I did not have parsley on hand and used italian seasoning instead and was very tasty.

I made the recipe as is except for the parsley, which I forgot at the store. Everyone loved it! By the time I was able to try some appetizers at Easter, there were only a few left. Next time I'll double the recipe.

I substituted Splenda for the brown sugar &amp; my husband thought the recipe was too sweet!  I think they taste vinegary though.  Anyway, I served some to a friend, &amp; she rated them "perfect."  I'd recommend making them the day before serving as they get better as they marinate.  You may want to take them out of the frig a little ahead of time before serving as sometimes the olive oil solidifies in the frig.

I made this recipe for our Xmas pot luck lunch and rec'd many compliments.
I took the suggestion by another poster and cooked the mushrooms for 2 min and then simmered for 5 min. Need to double the recipe for next year's gathering I was told.

Good!  These grew on me.  The more I ate, the more I liked them.  One daughter liked them, but the other 2 in the family, not so much.  I'd make again either for company, or a half recipe.

Made these for Christmas and no one liked them.

These mushrooms were good.  Both my husband and I enjoyed it.  We did leave out the dry mustard since we did not have that and used splenda instead of the sugar.

I made this omitting the sugar and I'm glad I did.  I also added a pinch of red pepper flakes and oregano.  It was still missing something, I can't put my finger on it yet.  Overall this is very good and I recommend it highly!  Thanks.

I made this recipe as is written and I'm glad I didn't mess with it!  These are DELICIOUS!!  We had them for an appetizer (everybody convenes in the kitchen!  I wonder why?) while I was cooking Easter dinner.  My son, another foodie, commented that they would be WONDERFUL on my homemade pizza!  Hmmmm.... and the longer they sit in the fridge, the more flavorful they get!  Gonna use this recipe when 'shrooms go on sale, that's for sure... a good way to preserve them for use later!  Thanks for the recipe!

made these twice now and they came out great both times.  I can taste the mustard, so I might experiment with leaving it out or substituting hot sauce as a variation.  Worked really well with pre-sliced baby portobella mushrooms, with the advantage being they were finished faster.

EXCELLENT! This sure was a crowd favorite! I made these for an 80th birthday party and they were the first things to go. I thought the vinegar was too tangy so I poured out some of it and added soy sauce to taste. I didn't have any dry mustard, but added a couple drops of hot sauce instead. I made these a couple days in advance and each day they got better. I used 4 boxes of fresh mushrooms. They were a huge hit, especially with all the men that are "hunters and fishermen". I will make these again!!

So good! I'm sharing this recipe/link all over the place.

These are pretty good. I would prefer them to be a bit tangier though.

Delighted to get this marinated mushroom recipe because I was getting very tired of my others. Do a lot of entertaining in the winter and always looking for new nibbles - this one really is popular. Thanks for submitting

Good. But next time I'll use a little less vinegar and oil. I had to add flour to thicken it up.

Didn't care so much for these. Way too much vinegar. Two stars because my husband threw them on the grill which saved them and made them edible.

Other than omitting the parsley I followed the recipe precisely. Very simple and delicious.

I made this just as written and served these as an appy at Thankgiving with rave reviews.  Fantastic!

Very yummy!  I kinda eyeballed the ingredients and didn't have parsley so I used 2/3 dried rosemary and 1/3 dried oregano. I was surprised at how sweet it was (although I may have put a little extra sugar than called for) but it was sweet in a GOOD way, that went with the earthiness of the mushrooms.  Thanks for this recipe!

Delish!!  So fresh tasting.  Couldn't find really small mushrooms so I did cut some of the bigger ones and they were just fine.  My husband loved them.

Absolutely delicious!!!  Great with steak!

Lovers of very tangy, zesty, pickle-y mushrooms will like this. I had never tried marinated mushrooms before, so it was a new taste for me. I probably will not make this again - not because it's a bad recipe, but simply because I found the vinegar flavor too strong for me, and it's not a taste I've acquired. I would like to note that I made this a day in advance, so it might have tasted better/milder on the day it was made (rather than sitting in the marinade for over 24 hours).

Oh wow these things were awesome.  I did double the marinade ingredients (except garlic since I was using pretty large cloves) because I didn't think it would be enough for a pound of mushrooms.  It turned out perfectly and I'm already thinking about who I can make these for as gifts.  I also used fresh parsley because I had that on hand.

I used button and crimini mushrooms. I cut the big ones into 4 pieces for easier eating. The only thing extra I added was cut up marinated red peppers for color and taste. Excellent!

This was an awesome recipe and I will make it again and again.  I made it just as the recipe shows and it was great. 

These were really good! I made at the last minute before having parents over for dinner and was worried that they wouldn't be very flavorful as they hadn't had much time to marinade, but they were really good with only about an hour in the fridge. Even better today. I didn't have dried parsley, so used Italian seasoning instead. Will make again!

WOW! This is fabulous!!! I didn't change a thing. Had some last night and made more today. I will always have these in the fridge.  I'm going to try some mixed in a spinach salad.

Yum, I had some shrooms that I didn't use and wanted a recipe to use them up.  I didn't have red wine vinegar and really didn't want to buy just for this, so I used white wine vinegar.  Better than the ones I bought from the store.

Just delicious, thanks for a great recipe. Didn't need to add or change anything, it Was what I was looking for.
Thanks again. 
From Colombia-South America
Ana

These were pretty good, the one thing I would change next time is to cut down on the vinegar a little bit- they were pretty stout.  Also, I used the pre-made minced garlic, so I threw in a little garlic salt to enhance the garlic flavor.

I made this for a Halloween potluck and it was a hit. I thought I had made enough for leftovers, but not the case. Not a mushroom left! This is really easy to put together and you can make it well in advance. This will be on my Thanksgiving menu for sure.

VERY flavorful!!!  I took a dish to work and they disappeared in seconds.  Everyone wanted the recipe. For a different gift, I put these mushrooms in a quart Mason canning jar (the recipe is a perfect fit) in a basket with crusty bread, pasta, cheeses and a jar of homemade sauce.  I include the recipe for the mushrooms, since it is always requested.

These came out great!  If you love marinated mushrooms, make these, at a fraction of the cost of the ones from the appetizer section.

Very close to the jarred one. I used portobella mushrooms that I quartered. I used roasted garlic grapeseed oil and skipped the garlic. i didn't have any dried mustard so I added some brown mustard. I will make this again.

Thank you Ms Zbella for submitting this fantastic recipe.  When ever I see a recipe that has been handed down in the family, I am drawn to it.  I made it as an appetizer for an informal dinner party, and everyone raved about it.  I have made it at least a dozen times since.  Every time someone tries it, they ask for the recipe.  I have added a few more herbs of choice, oregano, thyme and dill.  But its wonderful as is!  Also, if you cook it down and carmalize the mushrooms, the sauce then becomes thick and mellow and makes a great hot side dish!  Awesome!!

so easy to prepare and absolutely delicious! never have had such zesty mushrooms before

Very tasty.   Costco used to sell a brand of marinated mushrooms that were my favorites, which of course meant they discontinued carrying them.  This recipe comes closest to the taste that I loved.

Not to put too fine a point on it, but these were terrible.  Waaaay too sweet. I added more vinegar, more spices and hot sauce in an attempt to fix these mushrooms, but in the end was still disappointed that I'd wasted food.

hmmmmmmm.... Yummy.  My husband hates cooked mushrooms and he ate these.  I didn't do anything different.  

This was a good recipe if you like cold mushrooms.

Made these last night. They were excellent! We've never had cold mushrooms before and they were great. These are definately keepers. Thanks!

GRAND! I was skeptical, especially about the mustard, but these are great! This recipe is a keeper!

I decided to use this recipe since I had all the ingredients in the house, and quite a few leftover mushrooms from a previous trip to the store. I made 2 additions to the marinade: ½ tsp red pepper flakes, and ¼ tsp. dried thyme. I discovered too late in the game that my garlic clove had been used already, so I pinch hit with powdered garlic ( used a healthy ½ tsp.) The recipe is super simple, and packs a lot of flavor. Best to let them site at least overnight so your mushrooms have the chance to really mingle with all the ingredients. This would be a great side on a buffet, or to set out as an appetizer  (although I am sitting here snacking on them for lunch). Bon appetite!

I thought these mushrooms were good but they were not quite what I expected. I am looking for a zestier recipe.  However, I will say that they were even better cooked!  Yum!  I am going to keep searching for what I am looking for. 

I made these last night and everyone loved them. A quick, simple recipe with a great flavor. I did not alter the recipe at all. Next time around I might add some red pepper flakes for a little bite.

Very good recipe! I used baby bella mushrooms and i substituted grainy mustard for the mustard powder to give the sauce a little more substance. Very good!

Ok...this is the greatest!!!  I make two pounds of mushrooms at a time.  This is a keeper and one I make at least once a month.

made these for new years party and they were horrible. We like the flavor of mushrooms and you couldn't tell these were even mushrooms.....I gave them 1 star because the neighbors LOVED them.....but we hated them!

Great tasting! I do pounds of these at a time so instead of using a saucepan I use a stockpot.

I doubled the recipe for my Italian Buffet Party and they the first thing to go. Everyone kept coming back and getting another one and another one and another one. The men said they couldn't stop eating them. Very simple and easy to prepare and great for a crowd. Would make these again in a second.

I didn't really like these as much as I thought I would, judging by the rave reviews.  The taste of the red wine vinegar overpowered everything else...in a bay way in my opinion.
I'm giving 2 stars because they're worth a second try with MUCH LESS VINEGAR!
Thank you for the recipe though!

I'm giving a 4 because I changed the recipe slightly. added 1/2t fresh grnd pepper, 1T each of parsley and thyme and an extra garlic clove. I only had 1/2 pound of mushroom.  After 2 hours in the fridge they taste great. If you think they are to vinegary use rice wine vinegar instead. I thought the red wine worked great. Thanks for the great recipe. Taking it to a dinner party tonight on an antipasto plate.

Really turned out well.  I will make it again.  Next time I will add some pitted olives and sun dried tomatoes for added color and tastes.

These are awesome.  I cut the sugar in half for my taste. I will be making these often.  Thank you for the recipe.

I also used a fat free italian and added more vinegar, I let them marinate for 24 hours and felt like they could have soaked more. 

I don't actually eat mushrooms, but I made these for my husband and his friends.  They agreed that they were very good, but not spectacular.

These mushrooms were okay. I thought the were a little too sweet for me.

very, very good recipe and so easy. will make this again and again.

I LOVED THESE!  My entire family devoured them and relatives asked for the recipe -- everyone loved them.  They are so expensive in the store, and these were waaay better than any store-bought recipe.  Great way to take advantage of mushrooms on sale.

I doubled the recipe, and I did add sliced, baby peppers. Smells and looks great.  I made them about a week ago. We both like them, but would like a little more zing. I like to try the recipe without too many variations the first time, but I'll add extra garlic and maybe a little hot pepper next time.

This was good. I had to use rice vinegar because that's all I had on hand. I love mushrooms but I felt that this was lacking something - something bulky. I think next time I'd throw in some grape tomatoes.

I'm not a fan of mushrooms, but i made this for my mother who is and she loved it!  I make it at every special occassion with her.

Tasty. I used a pinch of white sugar instead of brown. Very versatile.

Absolutely fabulous!  Everyone is asking for the recipe.  I will make these often for any event where I need to bring finger food.

Absolutely fantastic.  Marinated 3 hours...perfect.

marinated mushrooms ii

Prep Time: 15 minutes

Cook Time: 12 minutes

Total: 27 minutes

Servings: 4

Author : Cristi Zbella

Ingredients

Instructions

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