Marinated Mushrooms

This Marinated or Pickled Mushroom Recipe is an easy-to-make recipe that is great for parties and is a sure crowd pleaser. We love the fact that this easy Marinated Mushrooms Recipe can be made a day or days ahead and requires no cooking. Now if only all party menus could be like this…hmmmm.

Prep Time: 15 min
Cook Time: 0 min
Marinate Time: 1 day


Mushrooms (baby bellas, cramini) – 12 oz, cut to bite size
Garlic Cloves – 5 -6 large
Fresh Basil Leaves – handful, chopped
Red Chilli Flakes – to taste
Red Wine Vinegar – 2 tbsp
Salt – 1/2 tsp or to taste
Italian Seasoning – 2 tsp
Extra Virgin Olive Oil – 1/2 cup


1. Wipe dirt off the Mushrooms with a damp towel or paper towel.
2. Cut to bite-size pieces and set aside.
3. In a bowl, mix balance of the ingredients and whisk till incorporated well.
4. Add in the Mushrooms to the marinade and mix.
5. All the Mushrooms need to be coated in the Oil.
6. Cover and store in the refrigerator for 24 hours.
7. Next day, they are ready to be served or to be stored.
8. Mix well before serving.

1. Serve as is with a toothpick or in sandwiches, on pizza or in pasta.
2. Shelf life is about 10-14 days in the refrigerator.
3. Best to use good quality mushrooms.

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0 thoughts on “Marinated Mushrooms

  1. Hi Anuja & Hetal,

    My husband and I love mushrooms and we are always on a lookout for new mushroom recipes on your website. This pickled mushroom recipe looks awesome and I would love to try it out. Just a couple of doubts:
    1. Is it ok if I use button mushrooms instead, coz I haven’t really seen baby bellas/ cramini mushrooms in the local departmental stores here. I live in Bengaluru :-).
    2. Is it ok if I use normal synthetic vinegar instead of the Red Wine Vinegar? Would it still give the same taste?

    Looking forward to hearing from you soon as I can’t wait to try this simple recipe. Keep up the good job, gals!


    1. Hi Devaki,

      We have not tried this recipe with button mushrooms but the one thing that may be an issue is the amount of water that they let go. Baby bellas do not release as much water so they are perfect for this recipe. You may want to try it out on just a few mushrooms to see the reaction. Regular vinegar definitely tastes a little different than red wine vinegar but we use regular vinegar in many other pickles so I know it will work. Again, you may want to use a little less so the flavor is not overpowering.

  2. Hi, thanks for the great ideas you ladies post here.
    Ok, I live in a country where I cannot buy red wine vinegar – nothing that sounds alcoholic. What vinegar can I use instead? How about apple cider vinegar?
    As for the mushrooms, the only fresh variety available here is the white one – don’t know what it is called though. Can I use this instead?
    As someone pointed out. You ladies are great ambassadors fr our country, keep up the good work!

  3. Oh this is a killer recipe. It was awesome. I couldn’t wait for it to marinate overnight. I ate some right away, some after couple of hours and now enjoying the rest. I always wanted to add more mushroom in my diet but never enjoyed the mushroom curry recipe a whole lot. Thanks Ladies!!

    1. Hi AV,

      Yes, it is safe to eat raw mushrooms. They are delicious in salads (even without being marinated). You should probably not eat wild mushrooms unless you know they are safe, but these come from the grocery store.

  4. Wow !!! really nice recipe…. I really love mushrooms, especially like this… thanks for this.. and I am thinking Hetal is not well….

  5. I found that if you want to eat it immediately then you can just heat the entire mixture ( minus the basil ) till really hot, turn the stove off and then stir the mushrooms in it for a couple of hours, along with fresh basil on top. You can eat it the same day in a few hours.

  6. So totally making this!! First, I wasn’t so sure but after seeing the
    Video and hearing your suggestion, it gives me a great reason to make this. I think this would be
    Perfect for sandwiches and pasta. BTW, love both of your tops.


    1. Vinegar is in effect aged wine – in the case of red wine vinegar, the source is red wine, but the alcohol turns into acetic acid. If there was any residual alcohol content in it, I’m sure that it would need to be stated on the label by law but food labellng requirements vary between countries.

      The mushrooms are a great summertime recipe ladies! I often buy this from the deli but had never though to make this at home because I assumed that it would take much longer to pickle, but now my basil has erupted I’m going to give it a go! Marinated mushrooms are great in baby leaf spinach salads, also in wild rice salads, cold on toast makes a quick suppertime / anytime snack. Don’t throw away the leftover dressing, as it can be used in salads too! Not so good if you have a date though 😉 .

      There’s a glut of aubergines atm – do you have any recipes that are not the usual, ie sabzi, bharta, roasted, veggie moussaka, stuffed, baba ganoush etc?

      I’m looking forward to the next recipe….

      Milady (London)

        1. Thanks for this, I often make aloo and cucumber raita as it’s one of the most satisfying and healthy one-bowl dishes so I’ll definitely give this a go (will probably leave out the onions as I’m not a fan).

          The pair of you just look better with time btw! You’re both great ambassadors for the NRI community.

          Milady 🙂

  7. Wow, I guess unknowingly (or knowingly???) you guys have posted certain Primal (real wholesome unprocessed food) recipes in the last few weeks. Thank you very much. Anuja doesnt seem to be well (I guess), yet you guys recorded and uploaded a recipe. Hats off to your dedication, we certainly appreciate it. God bless you both 🙂

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