If you love mushrooms even a fraction as much as I do, you need to make these quick and easy marinated mushrooms. Thanks to a little help from an easy-to-find store-bought salad dressing they will only set you back a few minutes of prep time, and they are so delicious you won’t want to stop eating them.
(Disclaimer: My recipe posts usually contain affiliate links for ingredients but feel free to buy them wherever you shop for groceries!)
I try to make my own dressings and marinades as much as I can, but lately life has been busier than we’re used to. Four kids in two schools, volunteering at school, working nearly full time (remotely), housework, sports/activities – it seriously never ends. I don’t want to sacrifice the quality of food because of lack of time, so it’s important for me to find products that are as close to homemade as possible – or better!
For this recipe I grabbed Tessemae’s Balsamic dressing, because I thought that the caramelly-sweet flavor would pair perfectly with some baby bella mushrooms. I had never made marinated mushrooms before, but I figured the quick-pickle method would do it. I also never made quick pickles before this, so this was a fun experiment. You could definitely make your own balsamic dressing for this recipe if you have the time!
You could do small whole mushrooms, but since I would most likely be using them in salads and things of that nature, I sliced them into thick slices. I think some whole mushrooms would be perfect as part of a holiday appetizer – charcuterie anyone?
This is an 8oz container of mushrooms, sliced and then stuffed into a pint-and-a-half jar. I also added about 2 Tablespoons of finely diced red onions because I love onions.
For the marinade, I started with 3/4 of a cup of Tessemae’s Balsamic Dressing & Marinade. To that I added two crushed cloves of garlic, 1 teaspoon of whole peppercorns, and 1 teaspoon of salt. Then I topped it off with water to make about 1 and 1/4 cups of liquid.
Bring the mixture to a boil, and then slowly pour it over the mushrooms. I transferred it back to the measuring cup before pouring so that I didn’t spill it everywhere. You want it to be filled up to the tippy top. Then, close it tight and flip it over.
I guess you don’t absolutely have to flip it over, but it felt right. Set in on the counter to cool. Give it a shake every now and then. Once it’s cooled off completely, pop it in the fridge. I left it out for two hours and then ate half of it.
The mushrooms will shrink quite a bit. As you can see, the bottom of the jar is just liquid only after it was done marinating. I actually made a second batch with that same liquid (after I ate half of the mushrooms) because I’m
cheap resourceful. Just take about 1 and 1/4 cup of the liquid, bring it to a boil again, and pour it over another jar full of mushrooms and onions. Magic!
Don’t they look amazing?! Seriously anyone can make these. They taste super fancy and will totally impress your guests, if you don’t eat them all first.