These marinated mushrooms are perfect for adding to salads or served as part of an Antipasto plate. Small white button mushrooms are boiled in a vinegar mixture along with garlic, herbs, and diced pimentos. Then, the cooked mushrooms are stored in the brine which helps to preserve them. Because this recipe is oil-free, the mushrooms will actually keep for longer, up to 2 weeks in the fridge!
A couple weeks ago, I found myself at the Antipasto salad bar at the grocery store, checking out all the pickled foods and olives when I came across some seriously delicious looking marinated mushrooms. I picked some up and definitely enjoyed them, but they were covered in oil, and that just didn’t seem necessary. It didn’t really add anything to the flavor and if anything it made them a bit slimy.
So I decided to try and make my own version, completely free of oil, but still just as flavor-packed and tangy. It turns out, the oil really doesn’t serve any purpose at all. In fact, not using any oil means that these will keep for much longer because the acidity of the vinegar works to preserve the mushrooms and garlic.
You can add these to salads and wraps, or even slice them and add them to sandwiches. For the most part though, we like to snack on them when browsing the fridge.
If you ever find yourself with too many mushrooms and need a fast way to preserve them, this is the perfect recipe for that situation. The ingredients are minimal and simple, and you can change it up by adding in which ever herbs you prefer.
For storing these mushrooms, you can use any sealed container or jar you like, but storing them in glass is ideal. I think it’s best to just repurpose old leftover jars of sauce or other leftover jars, but if you’re into fancy Italian glassware, I love my Bormioli Rocco Fido jars (affiliate link). They have lasted me years and not only do they look beautiful, they also hold up to the dishwasher and even have survived being dropped.
To watch the whole simple cooking process, check out my recipe video. Note: I don’t have a small deep pot that works with my induction burner which I use to film recipes, so I opted for a sauce pan, but boiling these in a small deep pot would be best and requires much less frequent stirring over the course of the cooking time.
I hope you enjoy this tasty mushroom recipe!
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