Marinated Mushrooms

marinated mushrooms
Photo: Sang An
Prep Time:
10 mins
Total Time:
30 mins

To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course.


  • 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons white-wine vinegar

  • 3 tablespoons coarsely chopped fresh oregano

  • 6 tablespoons extra-virgin olive oil

  • ¾ teaspoon coarse salt

  • teaspoon freshly ground pepper


  1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.

  2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

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