Italian Marinated Mushrooms

Italian Marinated Mushrooms make a great, flavorful addition to any antipasto platter as well as added to a salad.
Italian Marinated Mushrooms

Italian Marinated Mushrooms

by Sue Lau | Palatable Pastime

This is a recipe inspired by one I saw posted on a website that simmered the mushrooms in a white vinegar and water mixture to impart zippy flavor into the ‘shrooms.

I had been inspired by my SIL Kelly Tivoli Slusser’s recipe for marinated mushrooms which she used to make back when I still lived in St. Louis and which my brother also loved.

I asked her about it recently, and like many recipes which we make sometimes, she had no recollection of it at all. I know I had tried to make them in the past, but before the centers of the mushrooms could “get right” they had often marinated far too long and weren’t as pleasant as hers, so I had given it up. But after seeing a recipe talking about simmering in vinegar water, I set out to do it again, hoping the cooking would get rid of that “raw interior” and it did. I chose to use some balsamic as part of my vinegar mix, since I love that flavor. As well, I heard it lowers the glycemic load of any meal to have that. The seasonings are just a mishmash of what I like. The basil paste is tubed and I keep that around for various uses but you can sub basil pesto if you have that in the freezer or tucked into a jar.

The flavors of these are really good and nicely zippy. I can eat them as part of an antipasto plate or as well, pop them on top of salads dressed with vinaigrette for something a little different.

I hope these do justice to Kelly’s recipe and that she approves. I know we will be making them quite often.


Italian Marinated Mushrooms

  • Servings: 4-6
  • Difficulty: easy
  • Print

Italian Marinated Mushrooms

  • 12 ounces whole mushrooms, trimmed
  • 1/4 cup aged balsamic
  • 3/4 cup white balsamic
  • 1 cup water
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon basil paste
  • 1/2 teaspoon sugar
  • salt and pepper
  • pinch red pepper flakes
  • pinch dried parsley
  • 2 tablespoons extra virgin olive oil
  • (2 tablespoons vinegar water after cooking)


  1. Simmer whole mushrooms in the mixture of vinegars and water for five minutes, then strain them out.
  2. Put mushrooms in a bowl with the garlic, basil paste, sat, pepper, red pepper, parsley, olive oil and two tablespoons of the vinegar water; cover and chill several hours or overnight.
  3. Save your vinegar cooking water if you plan to make these often. You can also freeze it and thaw it when you want to make more, using this several times to simmer mushrooms and save a few pennies on vinegar costs.

From the kitchen of

Italian Marinated Mushrooms

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4 responses

  1. Made these a day ago, and they turned out delicious! Especially enjoyed halved in a salad with some fresh mozzarella and pancetta. Thanks for sharing!

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