Funghi Marinati: Marinated Mushrooms

Marinated MushroomsMushrooms.  I love every variety from simple white button to the exotic oyster mushrooms and everything in between.  Marinated, sauteed, stuffed, roasted….all mouth-watering ways to prepare.  One of my antipasto staples for dinner parties is a tangy bowl of marinated mushrooms. And yes, you can probably find a fairly good quality version of these at your market but the taste of a fresh batch of these just doesn’t compare.  It is a great do-ahead recipe and although the bowl is usually empty by party’s end, they are also great as leftovers atop salads, scrambled into a frittata, or even whirled in a food processor and served atop crostini with a fresh shaving of parmesan cheese.  I am including my basic recipe here but I occassionally add small strips of roasted red peppers or salami, black olives, artichoke hearts or a can of oil-packed tuna.  Even better as a midnight snack straight from the big bowl with crusty Italian bread to sop up the juice… if you are in the area this summer, feel free to pop by where you will most likely find a bowl of these tucked into my refrigerator ! Enjoy…..

Funghi Marinati: Marinated Mushrooms

1 pound fresh mushrooms (use firm mushrooms like cremini or portabella)
1/4 cup extra virgin olive oil
4 tablespoons white wine vinegar (or to taste)
2 cloves garlic, finely chopped
1/4 cup red onion, chopped
2 tablespoons fresh Italian parsley, chopped
Sea salt
Freshly ground black pepper


1. Clean mushrooms with damp cloth.  Remove the stems. Bring a pot of salted water to boil and add the mushrooms.  Cook until the mushrooms are tender, about 5 minutes or so. Drain.

2. Whisk olive oil, white wine vinegar, garlic, red onion, parsley in a bowl large enough to hold the mushrooms.  Add the mushrooms and toss to combine.

3. Add sea salt and freshly ground black pepper to taste.

4. Allow to marinate in refrigerator overnight or for 2 hours minimum.  Bring to room temperature prior to serving.  Enjoy….

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