Tangy, zesty and vegan – these Italian-style Marinated Mushrooms are an easy and low-calorie appetizer! Ready in about 25 minutes – the flavors meld overnight for an amazing savory snack!
Italian-Style Marinated Mushrooms
I have a more-than-mild obsession with these mushrooms. Meaning I’ve been obsessively eating them out since I first discovered them at a little Italian deli by my old apartment. As a lover of all things salty, tangy and garlicky – these marinated mushrooms hit all the right notes and I was an addict with a fix 200 feet from my front door. Then in late 2014 I moved to a new neighborhood and ever since then I’ve been craving these lovely marinated mushrooms day and night!
So like any good food blogger would, I set out to replicate them myself. I was skeptical about being able to reproduce the incredible tanginess but after some engineering of the recipe they are spot on.
Italian-Style Marinated Mushrooms
Some sort of a cross between a marinated and a pickled mushroom, the obvious way to serve them is as a simple antipasti, but they are even more versatile than that! Add them to a pasta dish or use in place of pickles in a sandwich – these mushrooms are an all-star condiment!
Because the marinade is oil-free, the mushrooms will keep in a tightly sealed container in the fridge for a few weeks, but I doubt they’ll last that long! For more information on how to safely preserve garlic check out this report from my alma mater, UC Davis.
- Serves: 4
- Serving size: ¼ batch
- Calories: 45
- Fat: 1
- Saturated fat: 0
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 5
- Sugar: 3
- Sodium: 550
- Protein: 5
- 20 oz (2 packages) of mushrooms
- 1¼ cups of white vinegar
- ½ cup of water
- 1 teaspoon salt
- 3 cloves of garlic, minced
- 1 teaspoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- ½ teaspoon sugar (optional - if you don't like things too tangy)
- Combine all the ingredients except the mushrooms in a deep pot and bring to a boil over medium heat. Let it simmer for 5 minutes.
- While the brine is simmering, wash and trim the mushrooms.
- Add the mushrooms to the liquid and let them cook for about 15-20 minutes covered, but stirring occasionally.They should be soft and slightly brownish when done.
- Remove from heat and let cool.
- Store in an air tight container with liquid in the refrigerator for at least 6 hours to overnight to allow the flavors to deepen.
- Enjoy within 1-2 weeks.
These aren’t too different from my mother’s recipe, in terms of the process. Hers uses different flavorings and now I want to try yours (minus the garlic, of course!). And I love that they are such a healthy snack, too.
Now I’m curious! What does your mom use?? I’m sure it’s fantastic. 🙂