Marinated Mushrooms Recipe
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It felt like that scene in ratatouille when the food critic took a bite and remembered his childhood, except I was remembering all the Russian weddings I’ve been to. Russian wedding food typically includes marinated mushrooms.
These Marinated Mushrooms were just right; my Mama-in-laws recipe. My Dad was especially fond of them. He wasn’t very happy when he found out I took home the leftovers, but I assured him I’d whip up another batch.
If you are making marinated mushrooms for a party, double everything. Two pounds of mushrooms may seem like a lot raw, but remember they shrink.
Ingredients for Marinated Mushrooms:
2 lbs fresh mushrooms, quartered, halved or even whole if they are small.
16 cups water + 3 Tbsp vinegar
Marinade Ingredients:
1/2 cup white vinegar
2 tsp salt
1 tsp sugar
3 Garlic cloves, chopped
2-3 bay leaves
1/2 tsp freshly ground pepper
1 Red bell pepper, chopped
1 and 1/2 Tbsp dill weed (fresh, frozen or dry)
2 cups water
1/2 cup vegetable oil
How to Make Mushroom Marinade:
1. Make the marinade first (before rinsing mushrooms):
In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and dill. Simmer marinade for 5 minutes.
2. Add 2 cups water, bring to a boil and simmer another 5 minutes. Lastly, add oil and turn off the heat.
Prepping the Mushrooms and Assembly:
1. Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) – to prevent browning of mushrooms.
2. Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water. Stir, cover and cook 3 minutes.
3. Drain mushrooms and pour marinade over them.
4. Boil mixture another 2-3 minutes in the marinade. Finally cool to room temp and refrigerate overnight then enjoy!
Enjoy!!!
Marinated Mushrooms Recipe
Ingredients
- 2 lbs fresh mushrooms, quartered, halved or even whole if they are small.
- 16 cups water + 3 Tbsp vinegar
Marinade Ingredients:
- 1/2 cup white vinegar
- 2 tsp salt
- 1 tsp sugar
- 3 Garlic cloves, chopped
- 2-3 bay leaves
- 1/2 tsp freshly ground pepper
- 1 Red pepper, chopped
- 1 and 1/2 Tbsp dill weed, fresh, frozen or dry
- 2 cups water
- 1/2 cup vegetable oil
Instructions
Make the marinade first (before rinsing mushrooms):
- In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and dill. Simmer marinade for 5 minutes.
- Add 2 cups water, bring to a boil and simmer another 5 minutes. Lastly, add oil and turn off the heat.
Prepping the Mushrooms and Assembly:
- Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) - to prevent browning of mushrooms.
- Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water. Stir, cover and cook 3 minutes.
- Drain mushrooms and pour marinade over them. Boil another 2-3 minutes in the marinade.
- Cool to room temp and refrigerate overnight then enjoy!
Enjoy!!!
Notes
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
The mushrooms are absolutely delicious, Natasha. Thank you! I made the recipe a number of times and it’s always fantastic! ❤️
Great to hear that you always love this recipe, Laura! Thank you for sharing that with us.
Am I the only one who finds these mushroom marinate to oily? Half a cup of oil? Seems a little too much. Was that a typo? I used a quarter of a cup and it still seemed to oily. The recipe was overall delicious, just the oil ruined it. :/
Hi can these mushrooms be canned? If I fill jar with mushrooms and store them for winter will they survive?
Hi Tanya, to be honest, I haven’t tried canning these to see if they would survive being on the shelf so I can’t say for sure. We have always refrigerated them.
Would fresh oyster mushrooms work for this recipe? thanks
Hi Jessica, I haven’t tried those in this recipe but I think it would work.
Hi – I think it should be great with Oyster mushrooms, as they are traditionally made this way also.
I’m sure they would be good too!
Hi Natasha! Maybe it’s a silly question but I’ll ask anyway. I place the mushrooms AND the marinade in the fridge, right? And when I want to serve them do I serve the marinade too or just the mushrooms? Thank you! Just made them…
Hi Vivi, we like to serve the mushrooms in the marinade.
How long does this stand in the refrigerator? I’m planning to make these for Thanksgiving but want to be able to make them several days in advance.
Hi Alisa, it is best kept refrigerated once made you can enjoy it the next day and through the week. We have not had that any later since it never lasts that long.
Hey Natasha!
I want to try this recipe like asap! But I was wondering how long can this be kept in the fridge?
Hi Jen, Marinate the mushrooms overnight for best results. They do last in the fridge quite awhile after that.
Got it! Thank you!
I’ve enjoyed the mushrooms for many months afterwards. They keep well. These are the only mushrooms I make to marinade! EXCELLENT.
Thank you for the wonderful review!
Yes!! These worked in the Instant Pot!
One change:
1. Reduce the water to 1/2-2/3 stovetop method
Important note:
IMMEDIATELY quick pressure release at end of the pressure cooking cycle so the cooking process stops. I poured them into a glass bowl right away then let them cool before putting them in a mason jar.
Also my 6-quart pressure cooker held 1.5 times the recipe (3 pounds of mushrooms—husband bought too many. But it worked!)
INSTANT POT METHOD:
Place mushrooms and chopped red pepper in a 6-qt. electric pressure cooker. In a small bowl, whisk together remaining marinade ingredients; pour over mushrooms.
Lock lid; make sure vent is closed. Select manual setting; adjust pressure to LOW and set time for 4 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions. These should fill a 2-quart jar.
Cool to room temp and refrigerate overnight then enjoy!
That’s so awesome! Thank you so much for sharing this with us, Lauren!!
QUESTION
I found a different version at https://www.tasteofhome.com/recipes/pressure-cooker-marinated-mushrooms/ and adapted it for your recipe to try the next time I make it.
So yes it’s untested—but do you think it’ll work? We love your marinated mushrooms recipe—but I’ll make it much more often if the pressure cooker method works!
The only change I made to your recipe is to reduce water from 2 cups to one, as the “inspiration recipe”—which also uses 2 pounds of mushrooms—suggests (looks as if they too converted a stovetop recipe to the Instant Pot). I’ll add the chopped red pepper in with the mushrooms first.
Here are the directions I’ve written
**INSTANT POT METHOD:**
Place mushrooms and chopped red pepper in a 6-qt. electric pressure cooker. In a small bowl, whisk together remaining marinade ingredients; pour over mushrooms.
Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 4 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Cool to room temp and refrigerate overnight then enjoy!
Hi Lauren! That sounds like it may work! Without testing, as you know it is hard to advise. If you experiment and try this with a small batch, let me know how you like that! I love this idea and am so curious now!
I’ve got a work trip this week into early next week, but I’ll give this a go soon. It sounds plausible and I too am curious!! If other readers try it first I’d also like to know how it works.
Can vegetable oil be substituted with olive oil or it will not have the same taste?
Hi Alina, It’s not a good idea because olive oil solidifies in the cold temperature. I suppose that you can use the olive oil when marinating, but you will have to wait for 30 min before eating so that oil will become liquid again
Our family loves these! We are very grateful for this recipe.
I personally added more vinegar, salt, sugar & garlic just because they seemed to need a bit more flavor (for our family’s taste buds)
Thank you so much for sharing that with me.
I accidentally put the oil with the water to boil, instead of adding oil after 5 minutes and turning off. Will this affect anything?? : (
Hi Kathy, it should still work fine. I hope you love the marinated mushrooms! 🙂
Made these today with cremini “baby bella” mushrooms which were on sale for 99 cents per 8-ounce package. Used grapeseed oil as it’s what I had on hand. Fresh dill from the herb garden pot outside and WOW. They’re not even cooled yet and they’re amazing!
Definitely going to be a regular treat.
Grew up in a Ukrainian neighborhood across from St. Vladimir’s Ukrainian Orthodox Church bear Cleveland and remember watching the “church ladies” put out wedding food like this every Saturday from May on. They still sell pierogi every Friday 😎 still miss that now that we like be far far away.
Thanks for the comfort food memories your recipes recall!
That’s so great! It sounds like you have a new favorite, LT! Thank you for sharing your wonderful memories with us!
I remade this recipe for yesterday.
We had a party.
Everyone asked for the recipe and congratulated me on the dish.
There were no leftovers.
Luckily I ate some the previous day when I made them, otherwise I would end up without even tasting them 🙂
Thank you so so much for this recipe!
You’re welcome Ildi! I’m happy to hear the recipe is an absolute hit! Thanks for spreading the love and sharing your excellent review!
Hi Natasha! I’m going to make these mushrooms soon. Will they fit in a 1 quart jar? Thank you! (^.^)/
Hi Lola, I think it would overwhelm a 1 quart jar. I wish I had measured the final volume but I want to say it is closer to 1 1/2 to 2 quarts.
Just made them and a 2 quart jar was perfect! Thanks again!
YES!! Thanks for sharing that with me 🙂
Yummy!! Question.. Can these be Canned?
Hi Lily, to be honest, I haven’t tried canning these to see if they would survive being on the shelf so I can’t say for sure. We have always refrigerated them.
I made these last night and the verdict from my husband is that they’re super tasty but a tad salty. He couldn’t wait for them to cool down entirely before he had to have a taste test so that could’ve been it. The process was a bit tedious considering I was making two batches but worth it since they’ll last!
Hi Kitti, you definitely want to wait for them to fully marinate and let the flavors meld or the marinade may taste too salty. I haven’t had anyone say they were too salty so I’m thinking that is probably why. Let me know the verdict after giving it a chance to marinate 🙂
I used table salt. =( Womp, womp womp…
Natasha, how long do mushrooms have to stay in the marinade before eating? By the way, thanks for sharing this recipe with us!
Hi Mila, this is one of my favorites and I am a major mushroom fan. I hope you love it too! 🙂 Marinate the mushrooms overnight for best results. They do last in the fridge quite awhile after that 🙂
Is there anyway to can these mushrooms?
Hi Elenita, I haven’t tried canning them so I can’t say for sure how that would work. We have only tried the refrigerator version.
Oh my goodness !!! DELICIOUS!!! I made them last week exactly as your recipe and yesterday I added cauliflower (per mom’s request) and even that turned out great. My whole family and even co workers loved it ! Thank u for such a great recipe.
You’re welcome! I’m glad everyone loves it!! 🙂
Hi, can I use apple cider or wine vinegar? Also I would like to make a huge batch for a party, how long will they last in the fridge?
I love your recipes, please keep them coming.
Hi there, I haven’t tried with those substitutions so I can’t really guess how it would affect the recipe. Sorry, I wish I had a better answer for you. I hope you love the mushrooms! 🙂
I made a stuffed eggplant and marinated it with your mushroom marinate. it came out really good.
I am glad to hear you enjoyed the recipe Natalia! 🙂
Natasha, I hope it is ok, I would to ask Natalia for the rcrecipe for her eggplants. Thank you
Could I sub in garlic olive oil?
I haven’ tried that substitution so I can’t say for sure but it does sound like a good idea! If you try it, let me know how you liked it 🙂
Pregnant Ukrainian woman here with no Russian stores nearby. Have been craving everything marinated from Russian stores for a while. Made these yesterday, ate a half today first thing in the morning. Now I am content as I can be.. Maybe one day I wouldn’t need Russian stores at all 🙂
Thank you so much, Natasha, for this easy, delicious, authentic recipe!
I’m so happy to hear that Oksana! Thank you so much for sharing that with me 😁. I’m all smiles!
Ok, so I’ve tried many recipes for “pickled mushrooms” but none of them can even compare to this one!
It’s perfection in a bowl!!
I agree with your dad, why wouldn’t you share the leftovers?!.. Or maybe with you, this not for sharing, it’s for eating in secret with a piece of fresh bread until nothing it’s left :))
Ha ha!! Eating in secret – I love it! 😉 Thanks for the awesome review 🙂
What kind of mushrooms would work best with this recipe?
Either white or brown button mushrooms work best 🙂
I keep making these over and over. Properly sealed without contamination, they can last for ages in the fridge without spoiling. Something tells me I can just store them in my pantry but we hardly ever let them sit for too long.
It seems like you’ve found a favorite! That’s wonderful! I’m so happy you like it 🙂
how long do you boil mushrooms for
If I’m doubling or tripling the recipe Can I make the marinade, boil the mushrooms in 3 seperate batches, combine all of the mushrooms add the marinade and then boil for the additional time needed or do I have to do each batch seperately?
It should work fine the way you are describing since the mushrooms will have shrunken down after boiling to fit together.
What type vinegar do you use? Is it just white vinegar? Thanks!
Yes, sorry, white vinegar. I updated the recipe to clarify. Great question!
Just started making them. Thanks.
Hi, I was born in Russia, grew up in Germany and moved to the US a little while ago. Your website is like a fresh breath to me. Finally a way to make some of the best recipes from my childhood! Will be on here a lot 🙂 I know a marinated mushroom recipe where you don’t simmer them, just put them in the marinate over night. Do you know if they taste any different?
I haven’t tried it that way so don’t know for sure. What do you use in marinade for the mushrooms? I hope you’ll find many new favorites here 😃
Can I use other type of mushrooms?
Like japanese shiitake or shimeji?
Or porcini?
I think it could work but I haven’t tested those to say for sure. If you try it out, let me know how it goes! 🙂
I just had these at a wedding on Sunday, and was looking for the recipe. Thanks!
Awesome!! I hope you love these even more 🙂
I tried about 7 of your recipes and all were successful! I love love your website! I printed out literally atleast 30 recipes and want to try them all!
I am looking through your website almost every day excited to read more and more recipes
Thank you so much for taking your time to maintain this website. You do a great job!!!
Alinkaa, thank you for your sweet and encouraging comment, it means a lot to me :).
you are welcome 🙂
Hi I really like your website I live mushrooms but have to be very careful of caloeies Do you think the recipe would work with less oil Thanks
Maggie, I haven’t tested with less oil, but it should still work. Keep in mind that most of the oil will be in the marinade and is not actually eaten.
Thank you sooooooo much for this. Over the last month I have made 12 quarts of these. I can’t seem to keep these in the fridge. I have given these to some people that don’t really care for mushrooms, or at least that’s what they say, and before you know it there is only a half a jar left. Lol! I’m out again so I need to make some more this weekend.
Thanks again!
Tomas, thank you so much for a great feedback, I love reading comments like these – music to my ears 😀
Can these be canned? Like marinated & then put in glass jars? 🙂
Anna, this recipe is for refrigeration only. It will be completely different recipe for canning and I don’t have one posted yet.
What if I was too excited and missed the simmering step and added the water to the marinade before I simmered it?
Just do the simmering step with the water in it 🙂 So after you’ve added the water, boil/simmer 10 minutes 🙂 All will be ok 🙂
Yum Yum Yum! Love this recipe! Thank You!
You’re welcome. I watch for mushrooms to go on sale and then buy a bunch of them for this recipe! 🙂
Everyone in my family loved these mushrooms. Thanks Natasha!
Anytime. 🙂
I made these mushrooms last year and LOVED them! I will be making them again soon. Thanks for the recipe!!
It’s about time I made another batch myself. Thanks Natalie!
I wanted to make this for a long time and finally found the perfect recipe. It was delicious. Thank you so much for this recipe. Everyone loved it !
You’re welcome; it’s also a favorite in our house 🙂
What oil do you use?
We use vegetable oil or sunflower oil can be used as well. Avoid using olive oil. I also updated the recipe.
Hi,
I made these with a slight twist: I used apple cider vinegar, mild olive oil, and I put my raw, quartered mushrooms directly – and only – in the marinade, which was also unheated (i.e. no prepping the mushrooms step). They look great, the marinade is fantastic, and now after soaking for about 8 hours and between all of our snacking (kids and me) there aren’t any left for dinner! Thank you.
I love that you were able to save a step. Thanks for sharing!
Thank you so much for this recipe. I followed it to the book & my mushrooms turned out great! Keep in mind I multiplied everything by 5 since I was making 20 lbs. This was at least 5th recipe I tried from your blog & each time I had a great response from all the eaters! Keep up the good work!
These are wicked awesome! I couldn’t even wait for them to cool before I had eaten half. I’m having a hard time keeping my hand out of the bowl so I can taste them tomorrow after having sat in the marinade.
I find myself doing same thing with lots of recipes 😀
НАТАШЕНЬКА,PLEASE, GIVE ME A DELICIOUS RECIPE FOR CANNING TOMATOES! THANK YOU!
Dina
I’ll talk to my Mama 🙂 We don’t have a crazy amount of tomatoes this year so we may not can this year. I’ll find out.
Thank you Natasha! I’ll wait…….
НАТАШЕНЬКА,PLEASE, GIVE ME A DELICIOUS RECIPE FOR CANNING TOMATOES! THANK YOU!
Dina
these mushrooms are the best!!! made them twice. firs time i made them for a party and i was afraid to try them:) (im always afraid to try new things) so i made my husband try them! Bad IDEA!:) i had to hide them after because i thought he was gonna eat them all! and i made two batches! next day at the party thats all he ate! love them! thanks
Haha that’s pretty funny.I’m so glad he really enjoyed the mushrooms. Be careful it’s the type of food that someone might sneak out of the fridge at night!
Do you clean the mushrooms? Peel off the skin part?
There are so many that we just rinsed them in cold water. It doesn’t make a difference because they are boiled in water anyway so the water won’t bother them. Just make sure you don’t rinse them until you are ready to cut and boil them or they will brown.
the best loveable food to eat.thankyou
THANK YOU SO MUCH FOR THE WONDERFUL RECIPE. I MADE A DOUBLE PORTION FOR A FAMILY POTLUCK AND IT WAS GONE AND HAD SO MUCH GREAT REVIEWS. THANK YOU NATASHA SO MUCH AND GOD BLESS YOU AND YOUR WONDERFUL WEBSITE.
I was just munching on some today! I’m so glad you enjoyed the recipe and find the site useful. May God bless you as well. Thank you so much! I love that your entire comment is in uppercase letters. You must have REALLY liked the recipe! 🙂
I made these for Sunday and they were delicious. Had a lot of the marinade left over so my mom insisted on buying more mushrooms cooking and marinating them so no marinade would go to waste! thank you
I’m so glad that you liked them 🙂
Do you have a recipe of marinated carrot/pepper salad by any chance?
Like this? https://natashaskitchen.com/2010/12/06/russian-carrot-salad-with-coriander/
What a wonderful recipe. I made these for a party last night and they were delicious and I received lots of requests for the recipe!! Thanks for a wonderful site!
That’s fantastic. Thanks Jenny!
I made these last weekend (2 lbs) and my husband and I ate it within a week and that’s me monitoring how much he can eat. If I was not watching him, he probably would have eaten all of it in a day or two. These mushrooms were so delious and easy to make. I have made few of your recipes and always checking to see what else you will post for us to try. Thanks for making these recipes available to us.
You’re soo very welcome! I’m glad you both enjoyed them. I think it’s funny that your husband was being monitored. Unfortunately no one monitors me and I snack on these like crazy! 🙂
Just made them, waiting for the cooling factor to kick in. Can’t wait to try them, they smells SO good! Keep up the awesome work, Natasha!
Can you send some my way? I’m actually craving them right now 🙂
Do you think I can use green peppers instead read ones or its not a good idea,
It might work but green peppers aren’t as sweet so it might change the flavor a little. Yellow might be better but Red are best 🙂
Did you experiment how long they last in frig? Canning wise? lol
They probably would have stayed longer if I wasn’t craving them. They stay good at least 2 weeks.
These mushrooms look absolutely scrumptious. I love your recipes, Natasha:) Your blog is the perfect combination of all the cravings that we Slavic-Americans have. I’m so glad that you are showcasing how delicious Slavic food is. Great job!
Thank you 🙂
I use Itlian dressing and is great as well 🙂
Hey I was wondering how far in advance can u make them? Do they last long in the fridge or they’re best only a few days after making them? I’ve never made any type of marinated mushrooms so not sure on any of that 🙂 thanks!
They will be good for at least a couple, maybe a few weeks. But, I don’t think they will last that long. They are going to be just as good 🙂
I’ve never met a mushroom I didn’t like, so I had to try these when I saw this recipe a couple days ago. I don’t use canola oil so I used sunflower oil instead, and apple cider vinegar instead of regular vinegar, and they turned out delish. Yury loved them too. Thanks for the recipe!
You’re welcome. Someone asked about apple cider vinegar earlier; glad you tried it and had good results.
Thanx i wanna can them too lol:)
Made these last week…They were delicious and even my dad was impressed..Thanks..:)
So tasteful loving it! How long can they stay in the frig 4 and still taste good?
I haven’t timed it but it’s marinated so probably at least a couple weeks. We are testing a couple cans that we closed and kept on the shelf. I will let you know how that goes.
This smells FABULOUS!!!
My mom and I made 10 pounds of mushrooms (5x the recipe) and I’m enjoying a bowl right now. They are addictive.
do you drain the excess marinate?
Only if you are done eating them. What do you mean? You can remove them from the marinade to serve them, but keep them stored in the marinade until you are done eating them. Does that answer your question?
Thank u so much 4 ur recipes looking forward to more of ur delishisness
I made it for sunday and IT WAS GOOD! My husband loved it. Thank you Natasha for this recipe :))
I just want to make them in the morning & wondering how long they take to marinate? hours approx?
I marinate them overnight. They taste decent after a couple hours, but they are best the next day.
Hey Nataliya can i use less mushrooms but same marinate ingredients?
Yes, you will just have some extra juice, but the taste should be the same 🙂
Wow just lik wedding ones i like it!
Maybe,…. even better? 🙂
Someone asked if they can use an olive oil in when marinating. It’s not a good idea because, olive oil solidifies in the cold temperature. I suppose that you can use the olive oil when marinating, but you will have to wait for 30 min before eating so that oil will become liquid again.
Ohh, good point, I didn’t think of that. Thank you!
Do u have stir fryes?
I’m working on getting more. The closest thing I have is a shrimp fried rice
Wow nice blog! Do you by any chance have Shokoladnaya kolbasa?
No, I don’t unfortunately. If I find a good one, I will let you know.
These look delicious. What kind of vinegar do you use? Is it the plain distilled white or white wine vinegar? And what about the oil? Should I use canola or olive oil?
Love your blog!
Plain distilled white vinegar. You can use any oil you want really. I used Canola oil. You can use canola or vegetable oil.
Katia – someone else wrote in that olive oil is a no-no, since it solidifies when it gets cold.
In the later posts you say not to use canola oil…?
That was an oops. Canola oil is ok. Sorry I’m not sure what I was thinking there? I have used canola oil with good results. It’s olive oil that can solidify so that’s not a good idea.
Are these slimy? You know how the ones that are in Jars usually have a slime factor to them, it is lightly slime- i am not sure why that happens but ALL the mushrooms have this weird slime thing when i had them marinated.
Are you going to do gribi v smetani recipe soon- i am so curious to see how other people do it- no one does it like I do it, so i like to see other Russian cooks versions always.
I love your blog, keep up the amazing work. My kids love it too- all they eat is birds milk jello now for desserts.
No slime factor. I hate the slimy ones too. If you use canned Japanese mushrooms, they will be slimy. Use fresh ones. There is nothing in this recipe to make them slimy. I think you would really like them. Thank you for reminding me about mushrooms in sour cream. My mother-in-law also makes a nice recipe. I’ll have to ask her for it.
These are SO GOOD! I think I just won the “best wife ever” award around here 😉 THANK YOU!!
Congratulations on your award 🙂 That’s awesome!
Hey Natasha can you give us a hint on whats ur next post? Cant wait i check ur web everyday so anxious to know lol
🙂
Ur so sweet cant wait!!
Any bread would be awesome! You have good recipes so whatever you post i know it will be good!
thank you Emma! 🙂 To do: Post an awesome bread recipe.
Those are some nice pictures, i like your step by step pictures, very easy to follow.
Do you by any chance have any recipes for homemade bread?
I don’t have any posted. Mom always makes plenty of bread to share, but I will try to get her recipe. Are you looking for wheat? rye? french? sourdough? or just any homemade bread?
Hi, Natasha. Thank you for posting this recipe, i am sure these taste great. I used to marinade mushrooms with Italian dressing. But it seems like mushrooms prepared by your recipe will be a lot better)) Do you think Apple Cider Vinegar will work as well?
I can’t really recommend it without trying it. Sorry, that’s not much help, but let me know if you do try it. They are really really good with just plain vinegar 🙂
I marinate with Wishbone Italian Dressing too, but I make it as salad by marinating cucumbers, cauliflower, carrots, bell pepper and mushrooms of course.
How long did you marinate the veggies?
I’ve marinated mushrooms with Italian dressing before and it very good. I like to add in some extra garlic, dill and a splash of vinegar.
Wow girl these look so vkusniye. Love mushrooms thanks 4 post ur awesome!!!!!!!!!!!!
Natasha, do peppers also taste marinaded? I love marinated peppers and this will make it awesome combination
Yep! 🙂
Ohh this should be easy and perfect for summer! Thanx for recipe! I will definitely try it to impress my Husband 😀