Italian marinated (quick) pickled mushrooms

italian marinated mushroomsThese may just be the tastiest mushrooms you will ever eat. Meaty, chewy, garlicky and all funky, smothered in some of the best Italian flavors: good olive oil, lemon, oregano and basil. Served on crackers or your favorite toasted whole grain bread, these are shrooms at their very best! And they make one of the best antipasti on the planet.

italian marinated mushroomsYou don’t need any special equipment to make these ready-to-eat, marinated (quick) pickled mushrooms. And unlike most recipes out there, you don’t need to get too involved in preparing them, nor do you need to wait a long time to enjoy them. No need to boil anything and yes, you can make and serve them the very same day. Indeed, the more you let them sit and marinate, like a day or two, the more delicious they will be as flavors develop. But, they will be extra delicious and totally addictive even within an hour after being placed in the marinade.

italian marinated mushroomsBefore you go picking your mushrooms, here’s few things I learned:

  • Your mushrooms should be as fresh as possible and healthy. If you’ve had mushrooms sitting on the counter for a couple of days and they began to shrivel a bit, it’s best to use them in other dishes and go fetch fresh ones for this recipe.
  • It’s best to use good quality olive oil, vinegar and sea salt, and good fresh lemons and fresh herbs. The flavors you’ll get from them will be truly amazing.
  •  A lot of recipes out there call for a fair bit of salt to get the water out of the mushrooms (you need to do this; if not, your final marinated mushrooms will be rather watery and texture won’t be as nice). But I find a little goes a long way with mushrooms and not a lot of salt is needed to get the same result. No need to cover them in salt, when a simple toss will do.
  • Thankfully, mushrooms are like sponges – they absorb a lot of flavor and fast. That’s why I find there’s no need to marinate them for a long time to get them to taste amazing.  For the same reason, I prefer not to cover them completely in olive oil/marinade. No matter how delicious and good for you olive oil might be, I still don’t want my shrooms to absorb too much of it.

italian marinated mushroomsFor this recipe, I used homegrown Aji Lemon chili (the yellow one in the photo above, also known as Lemon Drop pepper) and if you can get your hands on one, do use it. It has a hot, citrus like, lemony flavor which perfectly complements this Italian marinade, although the chili itself is not actually a popular Italian seasoning.

And speaking of basil, with this recipe I have officially exhausted our homegrown supply. We’re all out. But only for the time being. Check out our freshly sprouted baby basil plants! (left photo below) We have loads of them, much more than last year and they are growing strong and fast. And all organic.

italian marinated mushrooms The tip pointers above are my personal preferences. Feel free to agree or disagree, adjust the marinade to your own liking and use as much of it as you fancy. Also, yes, if you make this and write or post about it, don’t forget to tag me at #talesofakitchen and let me know it goes.

italian marinated mushroomsitalian marinated mushrooms

Italian marinated (quick) pickled mushrooms
Author: Chris
Prep time:
Cook time:
Total time:
Serves: 5-6
  • about 10 regular mushrooms
  • 1 TBSP sea salt
  • For the marinade:
  • 10 TBSP good olive oil
  • 1 TBSP apple cider vinegar
  • 1 garlic clove, grated
  • 1 TBSP lemon zest
  • pinch sea salt
  • freshly cracked black pepper
  • a handful of mixed fresh oregano and basil, roughly chopped if too big
  • Optional: 1 chili, variety of your choosing, finely sliced and seeds scraped out if you don’t want it too hot
  1. Wash and drain the mushrooms. Pat them dry with a paper towel.
  2. Place them in a colander atop a big bowl and sprinkle 1 TBSP sea salt. Toss to cover them all in the salt and leave them for about 30 minutes at room temp.
  3. Rinse the mushrooms to get rid of the extra salt and gently squeeze out as much of the water as you can without making a mash out of your mushrooms. Pat them dry with a paper towel.
  4. In a bowl mix the ingredients for the marinade – olive oil, vinegar, garlic, lemon zest, spices. Add the mushrooms and toss to cover them in the marinade.
  5. Cover the bowl and put the mushrooms in the fridge for at least 30 minutes.
  6. Enjoy chilled with your favorite crackers or wholegrain toasted bread.


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