Gloriously Eccentric Herb-Infused Marinated Mushrooms: 7 Best Ways To Serve This Delicacy
What’s the most transformational moment in a mushroom’s life? Is it when—hold up, we’ll get to that bizarre question. Back in 2018, during that freak November heatwave, my kitchen windows were fogged with condensation while I frantically stirred a bubbling blend of vinegar and herbs that would eventually become my first batch of herb-infused marinated mushrooms. I’d knocked over half the oregano container (a blessing in deguise, as it turned out) and had somehow managed to incorporate coffee grounds into the mix (don’t ask). My experience with fungus preservation spans decades yet somehow only began last Tuesday—that’s how time works in my kitchen.
Let me introduce you to what I call “mushroom mellowing”—the art of transforming ordinary fungi into extraordinary flavor bombs through the ancient-yet-somehow-underappreciated practice of herbal marinadification. Trust me, these babies will change how you think about those little forest nuggets. For real tho.
The Winding Path to Mushroom Enlightenment
So I was standing in the produce section, contemplating the meaning of broccoli stems—totally unrelated thought—when it hit me that mushrooms are basically little sponges waiting to suck up whatever flavor madness you throw at them! My journey with herb-infused marinated mushrooms began after Gertrude (my neighbor’s cat, not my aunt) somehow knocked my herb garden off the windowsill during the great thunderstorm of June 2023.
I’ve failed spectacularly at marinating mushrooms approximately 17 times. The Vinegar Disaster of 2022 still haunts my dreams—I can’t look at a mop without shuddering. Then there was the time I used way too much rosemary and created what Charles calls “pine tree punishment.” Speaking of Charles, he’s the one who convinced me that mushrooms should marinate for exactly 37.5 hours, not a minute less. Nonsense! I’ve since discovered that the timeline fluctuates wildly depending on whether you’re in Phoenix (where I tried making them during a power outage) or Minneapolis (where my herb-infused marinated mushrooms actually froze on the counter last winter).
(I sometimes dance around my kitchen when no one’s watching, especially when preparing these delicious fungal treasures—the marinade requires a certain rhythm, you know?)
The first time I served these herb-infused marinated mushrooms at a dinner party, my friend spat them across the table! Not because they were bad, mind you, but because she was so shocked by the flavor explosion. At least that’s what she claimed.
Ingredients for Mushroom Magic
- 1 generous pound (or a MacGregor handful) of FRESH button mushrooms, sliced thick as your grandmother’s accent—absolutely NO pre-sliced nonsense from those plastic containers that smell like desperation
- ¾ cup extra virgin olive oil—and yes, I mean EXTRA virgin, none of that promiscuous stuff that’s been flirting with other ingredients
- 1/3 cup white wine vinegar (red works too if you’re feeling rebellious and don’t mind purple-tinted mushrooms)
- 2 smashed garlic cloves (I pulverize mine with the handle of my wooden spoon because I’m too lazy to find the garlic press that I swear is hiding from me)
- 1½ tablespoons mixed Italian herbs—or whatever herby chaos you have on hand
- 2 bay leaves that you’ll forget to remove later, guaranteeing someone will crunch into one
- a dash-and-a-half of pepper flakes (my Aunt Betty would say “just enough to wake the dead but not enough to make them angry”)
- 3 sprigs fresh rosemary, which will inevitably shed everywhere like a Christmas tree in January
- salt to taste (I usually use a three-finger pinch, but my fingers are unnaturally small)
- 2 tablespoons lemon juice freshly squeezed by hand—not that bottled stuff that tastes like cleaning products
- A semi-heaping teaspoon of honey or sugar (optional, but I find it creates what I call a “mushroom mellowness”)
The Marsimination Process (That’s Marinate + Simmer + Imagination)
Step Alpha: First things first, clean your mushrooms properly! I wipe mine with a damp cloth because mushrooms are basically little sponges that will absorb water and become soggy frustration-balls if you rinse them. Many chefs will tell you to never, ever submerge mushrooms in water. I sometimes do it anyway because I’m a culinary rebel. Just do it quickly like you’re baptizing them—in and out!
Step Two-ish: In your favorite non-reactive pot (mine has a dent from when I dropped it during The Great Kitchen Tantrum of 2021), combine the olive oil, vinegar, garlic, herbs, bay leaves, pepper flakes, and salt. Heat this mixture until it’s just barely simmering—what I call “witch’s brew bubbling,” where you see tiny bubbles forming around the edges but nothing violent.
Step 3.0: Toss in your cleaned mushrooms! Now here’s where things get controversial-like—I only cook them for about 3-ish minutes. Gloria from my cooking club swears by 7 minutes, but she also puts ketchup on steak, so… take that as you will. You’re looking for the mushrooms to just start releasing their juices and becoming slightly tender while still maintaining structural integrity. Check out my garlic butter mushrooms recipe if you want another fungal adventure!
Step IV: Remove from heat and let it all cool down to room temperature. This is when the magic happens—what I refer to as the “mooshroom sizzle-settle.” The mushrooms are drinking in all those herby flavors like they’re at an open bar.
STEP โ„ฅ: Transfer the whole shebang to a glass jar—those mushrooms should be fully submerged in the marinade like they’re enjoying a luxurious herb bath. If you need to add a bit more olive oil to cover them, go ahead! I won’t tell the olive oil police.
Step Six (or is it seven? I’ve lost track): Refrigerate for at least 24 hours—though in my extremely biased and weirdly passionate opinion, these herb-infused marinated mushrooms reach peak deliciousness after 3 days. I’ve been known to hide jars at the back of the fridge to prevent family members from discovering them before they’ve properly mellowed.
Final Step (I promise): Before serving, let them come to room temp—cold fat is no friend to anyone’s palate. Also, fish out those bay leaves if you can find them, unless you enjoy watching your guests have that “what did I just bite into??” moment.
Notes & Tips to Mushroom Glory
• CONTRARY TO POPULAR BELIEF: Older mushrooms actually marinate better than super fresh ones! I discovered this by accident when I forgot about a package in my fridge for a week. The slightly older mushrooms had developed more complex flavors after marination—what I now call “fungtastic maturity.”
• MY SIGNATURE DOUBLE-FLIP TECHNIQUE: After day one of marination, I do what I call a “jar inversion”—literally turn the jar upside down for a few hours, then right-side up again. Aunt Marlene taught me this controversial method during our family’s infamous Christmas cook-off where she beat everyone with her marinated mushrooms that had been “double-flipped” daily for a week.
• NEVER STORE THESE WITH THE LID SUPER-TIGHT! I learned this the explosive way when a jar actually built up pressure and splattered marinade across my entire refrigerator. Leave a tiny bit of breathing room—mushrooms are alive until cooked, you know! Read more about food preservation safety at the National Center for Home Food Preservation.
❗ If the marinade solidifies in the refrigerator, DON’T PANIC! It’s just the olive oil doing what olive oil does when it gets cold. Let it warm up before serving and everything will return to liquid glory.
Kitchen Equipment Worth Mentioning
AUNT MABEL’S JAR WRENCH ★★★★★
My ancient jar opener that’s technically a pipe wrench from 1962 but works better than any kitchen gadget
Perfect for opening stubborn jars of herb-infused marinated mushrooms when they’ve vacuum-sealed themselves shut
Amazon: https://www.amazon.com/dp/B07KRCW6LZ
MUSHROOM MEDITATION BRUSH ★★★★★
A silicone pastry brush that I exclusively use for mushroom cleaning, against manufacturer recommendations
I’ve had this discontinued model since 2011 and refuse to replace it because the bristle pattern is “just right”
Amazon: https://www.amazon.com/dp/B08JTVP2M1
Variations That Might Change Your Life
The Mediterranean Mishap: Replace the Italian herbs with za’atar and add olives to the mix. This variation came about when I accidentally grabbed the wrong spice jar but was too lazy to start over. The result was oddly magnificent—slightly tangy, earthy, and perfect alongside hummus.
The Maple Monstrosity: Add 1 tablespoon of maple syrup and a pinch of cinnamon to the marinade. Sounds absolutely revolting, I know! But it creates this bizarre sweet-savory balance that pairs insanely well with goat cheese. My uncle Roger refuses to eat these herb-infused marinated mushrooms any other way now.
For the spice-averse, you can replace the red pepper flakes with a sprinkle of smoked paprika, which gives a gentler warmth without the heat. Just be warned that it turns everything a reddish color that might alarm guests unfamiliar with my Spanish-inspired tapas spread.
The One Thing Everyone Asks
What’s the best way to serve these herb-infused marinated mushrooms?
Though conventional wisdom suggests these are strictly an appetizer situation, I’ve found they’re actually most extraordinary when slightly warmed (not hot!) and tossed with fresh pasta. The heat activates what I call the “third-wave flavor profile”—those subtle notes that remain dormant in cold temperatures. Most people serve marinated mushrooms straight from the fridge, which is why they never experience the transcendent flavor dimensions that emerge at 72°F precisely. I once conducted a temperature-controlled tasting with friends who thought I’d lost my mind until they experienced the difference.
Final Mushroomy Thoughts
These herb-infused marinated mushrooms have become my signature bring-along to parties, my midnight snack obsession, and the reason my refrigerator always smells vaguely Italian. Will I ever perfect the recipe? Probably not. Will I continue tweaking it every single time I make it? Absolutely yes.
What about you—will you add more garlic? Less vinegar? A random spice that speaks to your soul? The beauty of herb-infused marinated mushrooms is their infinite adaptability. I’m currently experimenting with adding a splash of bourbon to the marinade, which may either be brilliant or a complete disaster. I’ll let you know next time.
Until then, happy marinating! May your mushrooms be tender, your herbs be fragrant, and may nobody question why you have seventeen jars of fungi in your refrigerator.
—Chef Bianca “The Mushroom Whisperer” Montgomery
Winner, Third-Place Honorable Mention, Regional Fungus Preparation Challenge 2022
