Delicious Garlic Herb Marinated Mushrooms

A crockery bowl full A crockery bowl full of brown mushooms and fresh rosemary sitting in a garlic and herb marinade.

Impress your dinner guests with these delicious Herb Marinated Mushrooms. Serve them alongside your favourite charcuterie, as a side dish, or place on skewers and grill them up. The fresh herb and vinegar combination really makes these mushrooms shine.

The Most Marvelous Mushrooms

Let’s face it, most neighbourhood grocery stores don’t carry many fresh mushroom varieties. The most common mushrooms I regularly find are white and brown button mushrooms, shiitake, oysters, portabello, shimeji and enoki. While they are in season, morels, hedgehogs, yellow foot, and lobster mushrooms show up at farmers markets and specialty stores. However, they are not easily cultivated and must be acquired through foraging. What are your favourite types of mushrooms? 

A bowl of marinade containing chili flakes, fresh green herbs, garlic, olive oil, and vinegar.

Costco Deals on Mushrooms

If you’re a mushroom lover, you can find most of the widely available varieties for a great price at Costco (nope this isn’t a sponsored post!). I love to buy the huge 24 oz packages of Baby Bellas. These meaty brown mushrooms have a great earthy flavour and are very versatile. I’ve used them as a ground beef ‘blend and extender’ in many recipes but especially in my Christmas Eve Tourtière. They are the perfect mushroom to use in this Herb Marinated Mushroom Recipe which also happens to use an entire 24 oz package.

A close up of a fork full of marinade ingredients suspended over a bowl of marinade.

Are Baby Bellas the Same as Cremini Mushrooms?

Anatomically, yes. Baby Bellas are the same as Cremini Mushrooms. They are actually just the middle stage between young White Button Mushrooms and the more mature Portobello Mushrooms. Also called Brown Mushrooms, they are just slightly older than White Button Mushrooms.  The name, ‘baby’ Bellas is really just a marketing gimmic. If allowed to grow for a longer time, Baby Bellas would lose their closed gill structure and develop a meaty flat, wide cap. Of course you can substitute Portobello Mushrooms (or White Button Mushrooms) in this recipe with no issues.

Close up of brown mushrooms and fresh rosemary sitting in a garlic and herb marinade.

Magical Properties of Mushrooms

Besides being uber delicious, mushrooms have many healthy properties that make them a healthy choice in a balanced diet. The best thing is that they are low in calories and have pretty much zero fat and cholesterol. The amount of sodium present in a Cremini or Baby Bella Mushroom is essentially negligible while having a decent amount of fibre and Potassium.  Cremini mushrooms are a great source of many vitamins (especially B vitamins) and trace minerals, in addition to antioxidants that help to protect cells.

USDA National Nutrient Database for Standard Reference

A crockery bowl full A crockery bowl full of brown marinated mushrooms and fresh rosemary sitting in a garlic and herb marinade.

My Marinated Mushrooms Inspiration

My husband and I recently took a day trip to the country surrounding Innisfail Alberta. We stopped at Garlic Goodness to pick up some fresh garlic scapes and Edgar Farms for their delicious sweet peas. On the way home we enjoyed a light dinner at one of Alberta’s newest small town breweries, Field and Forge.  We were blown away by their great beer and pleasantly surprised by the delicious food offerings. Despite only being open for a month, they really had no trouble keeping up to the hordes of people coming through the front door. We shared a ‘Bohemian Platter’ which featured house made sausage, cantaloupe salad, pretzel buns, roasted red peppers, house charcuterie and some amazing marinated mushrooms. I knew I had to replicate the marinated mushrooms at home! 

A crockery bowl full A crockery bowl full of brown marinated mushrooms and fresh rosemary sitting in a garlic and herb marinade.

How to Make Marinated Mushrooms

Prepping store bought mushrooms is easy. Many people just brush the little specks of dirt off with a soft brush. I like to run mine under running tap water to soften the dirt and then pat them dry right away. It is never a good idea to soak mushrooms as they are very porous and will take on water quickly. Before marinating, these mushrooms just need to be warmed straight through in a frying pan. Once the natural mushroom juices begin to appear, remove them from the pan. At this point, the warm mushrooms will be the most porous and will gladly absorb any flavour you can give them. They really only need to stand for an hour or so before eating but if you can wait overnight, you will be greatly rewarded with extra special marinated mushrooms. 

Close up of brown marinated mushrooms and fresh rosemary sitting in a garlic and herb marinade.

Magical Mushroom Recipes from Dish ‘n’ the Kitchen

Mushroom Hand Pies

Barley Arancini with Shiitake Mushrooms and Seaweed

Pin Garlic Herb Marinated Mushrooms HERE.

Pinterest image of brown marinated mushrooms sitting in a garlic and herb marinade.

Yield: 6 servings

Delicious Garlic Herb Marinated Mushrooms

Delicious Garlic Herb Marinated Mushrooms

Impress your dinner guests with these delicious Herb Marinated Mushrooms. Serve them alongside your favourite charcuterie, as a side dish, or place on skewers and grill them up. The fresh herb and vinegar combination really makes these mushrooms shine.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 24 oz. Baby Bella Mushrooms; gently washed and dried 
  • 1/3 cup olive oil 
  • 1/3 cup apple cider vinegar
  • 1 tbsp honey (or more as needed)
  • 3 cloves garlic; finely minced 
  • 1 tsp salt
  • 2 tsp chili flakes 
  • 2 tbsp finely minced fresh rosemary
  • 1 tbsp fresh thyme leaves 

Instructions

  1. Add some olive oil to a pan and sauté the mushrooms, cap side down until they begin to brown slightly. Flip them over and continue to sauté until water starts coming out. Remove and let stand in a bowl for 5 minutes.
  2. Mix all remaining ingredients for marinade and pour over (still warm) mushrooms. Allow to sit for at least an hour or even over night.
  3. Serve as a side dish, with charcuterie, on a bbq skewer, in a sandwich or salad. Save the marinade and use it to marinate meat the next day.

Notes

Pouring the marinade over the mushrooms while they are still warm helps it to infiltrate the mushroom more readily.

2 comments

  1. Dawn - Girl Heart Food

    We always have mushrooms on hand and absolutely love them! These marinated mushrooms look INCREDIBLE!! I could legit make a meal out of just these…though, I bet they’d also be lovely alongside a meat and cheese board. You’re making me hungry!!

    Reply

    1. Bernice Hill

      You’re right! They are great on a charcuterie board but entirely addictive. I can’t wait to make them again!

      Reply

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