Warm fresh mushrooms are served after being marinated in olive oil for the night with lemon juice, thyme, and garlic. scrumptious when accompanied by crusty bread to mop up the juices!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup water
- 1 ½ pounds fresh mushrooms, stems removed
- ¼ cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
- 3 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 3 tablespoons dried parsley
- ⅛ teaspoon onion powder
Instructions
- In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
- In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Reviews
I would simmer the mushrooms for 2 – 3 minutes. That’s all that is necessary to soften. I also added some sliced onions and green peppers.
Simple and delicious!! My family LOVES marinated mushrooms, so I sort of figured it was gonna be a hit. Not too overpowering with spices/flavors, but just enough to keep going back for more. I will definitely be making this again-yum! Thanks for sharing ??
There has got to be an error with the amount of parsley, especially when compared to the rest of the ingredients. I only used 2 TEAspoons instead of 3 TABLEspoons and it was still way too overpowering. The mushrooms ended up having a very herby/grassy taste. The lemon and garlic was also very strong. These would be much better with some vinegar instead of so much lemon juice and served cold instead of hot.
these marinated mushrooms were good, however we could do without the lemon. next time I will try a good quality apple cider vinegar. I let these marinate for a few days. they did not become mushy or overly soft. Also I included the stems after seperating and trimming the dry end, they were just as good as the caps. I served these carmalized in a hot cast iron pan after oven finishing some steaks. the more browned ones were tastier. so brown them well for maximum flavor. also that cooking liquid that was drained at the beginning looked and tasted like some tasty mushroom stock so I put it in a mason jar in the freezer to add to a mushroom soup later on…bonus! yay!
Yum. Outstanding. I added more spices as I like them pretty flavorful. I double the batches and kept them in a bowl all week. I ate them raw and I also sautéed them in their own marinade and paired them with a steak. Yum. I will use this recipe again. I am the only one that likes mushrooms in my family so I don’t eat them very often. Plus I don’t want them to go bad. I also threw in some Swiss cheese chunks and ate those with them. Very tasty. Thanks!
This recipe was ok. I made it according to the directions, except that I added a tablespoon or two of fresh chopped chives. The marinade smelled delicious and led me to believe that the flavor would be something like marinated mushrooms I’ve had at restaurants, but after 24 hours of marinating the mushrooms had picked up very little flavor, and even when I sampled the marinade itself I was surprised by how bland it was. The mushrooms still tasted pretty much like mushrooms–not worth the added calories of the marinade, in my opinion.
I served this one year and for the ones that loved mushrooms /and garlic they loved this. Others who weren’t too much of garlic fans didn’t go back for seconds.
Too much lemon juice and garlic.
Best marinade ever!! Did not marinade overnight still came out wonderful and tasty.
Very tasty. I made a double batch for a work party and there were almost none left. I added the zest of one of the lemons to the marinade, but I love lemon. I think that next time I will use the amount of parsley called for but will use fresh parsley instead of dried… I think that is what is missing…. maybe use fresh thyme too… will definitely make again
yummy yummy. didn’t add any salt, added a splash of wine white vinegar, and used dried cilantro instead of parsley because was out of the latter. very delicious, thanks!
This recipe was a hit served as hors d’oeuvres for a party. Everyone loved it and was so impressed. But the room did smell very strongly of garlic, so I’d suggest cutting down the garlic to about 3/4 of what the recipe calls for. Some of my guests also suggested a little less lemon. But for anyone who loves a citrus-y taste, this is really tasty!
This was fairly good. It didn’t wow me, but this was probably the first time I’ve ever eaten marinated mushrooms (I used to hate mushrooms, and even afterwards avoided this “weird” kind of dish). I made it exactly as written – though I didn’t have freshly-squeezed lemon juice, but used the bottled kind. I’d also never stemmed mushrooms before – I just leveled them off instead of cutting into the mushroom caps. Perhaps there was too much parsley – not that I minded the taste, but it was more of an appearance/texture thing. But I don’t agree with some previous reviewers’ complaints about too much salt or lemon juice. I might not make this recipe again, but it was a nice introduction to this kind of dish, and since I like mushrooms a lot now, I’ll probably eat, if not prepare, marinated mushrooms again.
these smelled so good, but the end result was very strong!
these were ok. there was too much parsley for my taste – it totally filled the inside of each mushroom where the stems had been removed. i tried one after they had marinated for 24 hrs in the mixture and wasn’t really impressed, so the next day i cooked them in a frying pan with some sliced onions and ate them over steak for dinner – they were better this way. the rest of the marinade was awesome as a dipping sauce though. i’ll probably try this again with less parsley, but for the time being i’m going to stick to the marinated mushrooms II recipe.
The lemon juice overwhelmed all of the other flavors. If I made it again I would completely take out the lemon juice.
I made these for my husband and he couldn’t stop raving about them!
I hate mushroom, but my husband likes them…so I made this recipe to take to a dinner at a friends house and everyone loved it!! I only had time to marinate them for 5 hours, but I think I will make it again and marinate it for the full 24hrs and I bet they’ll be fabulous. I even ate some 🙂
Good but not fabulous… I cut back on the parsley and omitted the salt but I still think the parsley was overwhelming. I liked the taste of thyme but I will keep looking for the right recipe.
These were wonderful, but had way too much parsley. I marinated them overnight, then made a new batch of marinate, leaving out the parsley and lightly rinsed the mushrooms to get rid of some of the parsley. Family loved them. Would make again but with just a sprinkling of parsley.
This was certainly easy to make and very zesty, but I would have to agree that it has too much salt–and I even pared it down a little! If I could, I’d give it 4½ stars because I think the salt was the only drawback. Next time I will try ½ t rather than one whole teaspoon. After all, the other marinade ingredients are quite flavorful on their own.