A bowl with marinated mushrooms

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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.

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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.

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3. Drain mushrooms and pour marinade over them.

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4. Boil mixture another 2-3 minutes in the marinade. Finally cool to room temp and refrigerate overnight then enjoy!

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Enjoy!!!

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Natasha's Kitchen Cookbook

Marinated Mushrooms Recipe

4.94 from 29 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients 

Servings: 8 -10
  • 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

    Vegetable oil can be substituted with sunflower oil.
    Course: Side Dish
    Cuisine: Russian, Ukrainian
    Keyword: Marinated Mushrooms
    Skill Level: Easy
    Cost to Make: $

    Final Final Picmonkey Hashtag bannerMarinated Mushrooms Recipe-3

    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Leave a Comment

    Recipe Rating




    Comments

    • Laura
      January 26, 2022

      The mushrooms are absolutely delicious, Natasha. Thank you! I made the recipe a number of times and it’s always fantastic! ❤️

      Reply

      • Natasha's Kitchen
        January 26, 2022

        Great to hear that you always love this recipe, Laura! Thank you for sharing that with us.

        Reply

    • T
      December 5, 2021

      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. :/

      Reply

    • Tanya
      August 31, 2021

      Hi can these mushrooms be canned? If I fill jar with mushrooms and store them for winter will they survive?

      Reply

      • Natasha's Kitchen
        August 31, 2021

        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.

        Reply

      • Amy InNH
        March 16, 2024

        If you mean traditional canning (closed jar, boiled), they should be fine. I do this with green beans and with fiddlehead ferns. Likely to be stronger, the longer the vegetables steep in the brine while stored.

        Reply

    • jessica
      December 21, 2020

      Would fresh oyster mushrooms work for this recipe? thanks

      Reply

      • Natasha
        December 22, 2020

        Hi Jessica, I haven’t tried those in this recipe but I think it would work.

        Reply

        • Paulina
          June 13, 2022

          Hi – I think it should be great with Oyster mushrooms, as they are traditionally made this way also.

          Reply

          • Natasha's Kitchen
            June 13, 2022

            I’m sure they would be good too!

            Reply

    • Vivi
      April 16, 2020

      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…

      Reply

      • Natashas Kitchen
        April 16, 2020

        Hi Vivi, we like to serve the mushrooms in the marinade.

        Reply

    • Alisa
      November 18, 2019

      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.

      Reply

      • Natashas Kitchen
        November 18, 2019

        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.

        Reply

    • Jen
      November 18, 2019

      Hey Natasha!
      I want to try this recipe like asap! But I was wondering how long can this be kept in the fridge?

      Reply

      • Natashas Kitchen
        November 18, 2019

        Hi Jen, Marinate the mushrooms overnight for best results. They do last in the fridge quite awhile after that.

        Reply

        • Jen
          November 19, 2019

          Got it! Thank you!

          Reply

        • Kristin Kasprzak
          October 21, 2020

          I’ve enjoyed the mushrooms for many months afterwards. They keep well. These are the only mushrooms I make to marinade! EXCELLENT.

          Reply

          • Natashas Kitchen
            October 21, 2020

            Thank you for the wonderful review!

            Reply

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