Marinated Mushrooms

Marinated Mushrooms
For holiday entertaining, it doesn't get much easier than these mushrooms! Easily held overnight and served at room temperature, this make-ahead appetizer is a party host's dream! This recipe comes to us from Pamela Sheldon Johns and her cookbook 50 Great Appetizers. Now a certified olive oil sommelier, Pamela returns to The Cook's Warehouse in February for an Olive Oil class and tasting.
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  1. 1 pound white mushrooms, stemmed
  2. 2 cloves garlic, minced
  3. 1/3 cup white wine vinegar
  4. 1 cup extra virgin olive oil
  5. salt, freshly ground pepper, and red pepper flakes
  6. 2 TBSP minced fresh flat-leaf parsley
  1. Cut the mushroom caps in half and put in a bowl.
  2. Combine the garlic and vinegar in a small bowl. Gradually whisk in the olive oil. Season with salt, pepper and pepper flakes to taste.
  3. Pour over the mushrooms and let stand at room temperature for 1 hour, or refrigerate for at lest 2 hours or as long as overnight.
  4. Drain the mushrooms and place on a serving platter. Sprinkle with the parsley and serve at room temperature.
  1. A glass of sparkling Prosecco accompanies a platter of these mushrooms very well. For a variation, add some cured black olives. The flavors will marry better if the mushrooms are refrigerated overnight.
  2. 50 Great Appetizers © 2008 by Pamela Sheldon Johns and Jennifer Barry Design. Published by Andrews McMeel
Adapted from 50 Great Appetizers
Adapted from 50 Great Appetizers
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