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Marinated Mushrooms


  • 2 pounds (50-60) medium fresh mushrooms
  • 2 garlic cloves
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 12 whole black peppercorns
  • Snipped parsley, for garnish

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  1. Clean mushrooms and set aside.
  2. Flatten garlic on Cutting Board with Chef's Knife. For marinade, combine all ingredients except parsley in Dutch Oven.
  3. Bring to a boil; reduce heat and simmer 5 minutes.
  4. Add mushrooms; simmer, uncovered, 10 minutes. Remove from heat. Let stand until cooled slightly.
  5. Transfer mushrooms and marinade to container with tight-fitting lid; cover and refrigerate until ready to serve.
  6. To serve, drain marinade from mushrooms. Transfer mushrooms to serving dish. Sprinkle with fresh parsley.
  7. Serve using Small Serving Tongs.

Yield: 12 servings

Nutrients per serving: Calories 70, Total Fat 6 g, Saturated Fat 0.5 mg, Cholesterol 0 mg, Carbohydrate 4 g, Protein 2 g, Sodium 200 mg, Fiber less than 1 g

Recipe credit: Pampered Chef