Marinated Mushrooms Recipe

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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Marinated Mushrooms Recipe

4.84 from 12 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 8 -10

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):

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

Enjoy!!!

Recipe Notes

Vegetable oil can be substituted with sunflower oil.

Final Final Picmonkey Hashtag bannerMarinated Mushrooms Recipe-3

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Alina
    January 12, 2019

    Can vegetable oil be substituted with olive oil or it will not have the same taste? Reply

    • Natashas Kitchen
      January 12, 2019

      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 Reply

  • Vicki
    December 25, 2018

    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) Reply

    • Natashas Kitchen
      December 25, 2018

      Thank you so much for sharing that with me. Reply

  • Kathy
    July 26, 2018

    I accidentally put the oil with the water to boil, instead of adding oil after 5 minutes and turning off. Will this affect anything?? : ( Reply

    • Natasha
      July 26, 2018

      Hi Kathy, it should still work fine. I hope you love the marinated mushrooms! 🙂 Reply

  • LT
    June 14, 2018

    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! Reply

    • Natashas Kitchen
      June 14, 2018

      That’s so great! It sounds like you have a new favorite, LT! Thank you for sharing your wonderful memories with us! Reply

  • Ildi
    May 20, 2018

    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! Reply

    • Natasha's Kitchen
      May 20, 2018

      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! Reply

  • Lola
    September 28, 2017

    Hi Natasha! I’m going to make these mushrooms soon. Will they fit in a 1 quart jar? Thank you! (^.^)/ Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      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. Reply

      • Lola
        September 29, 2017

        Just made them and a 2 quart jar was perfect! Thanks again! Reply

        • Natasha
          natashaskitchen
          September 29, 2017

          YES!! Thanks for sharing that with me 🙂 Reply

  • July 4, 2017

    Yummy!! Question.. Can these be Canned? Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      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. Reply

  • Kitti
    May 1, 2017

    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! Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      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 🙂 Reply

      • Kitti
        May 30, 2017

        I used table salt. =( Womp, womp womp… Reply

  • Mila
    March 29, 2017

    Natasha, how long do mushrooms have to stay in the marinade before eating? By the way, thanks for sharing this recipe with us! Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      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 🙂 Reply

  • Elenita
    March 24, 2017

    Is there anyway to can these mushrooms? Reply

    • Natasha
      natashaskitchen
      March 24, 2017

      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. Reply

  • Lyuba Kluczynski
    March 13, 2017

    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. Reply

    • Natasha's Kitchen
      March 13, 2017

      You’re welcome! I’m glad everyone loves it!! 🙂 Reply

  • AILUY
    February 7, 2017

    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. Reply

    • Natasha
      natashaskitchen
      February 7, 2017

      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! 🙂 Reply

  • Natalia Finaly
    January 18, 2017

    I made a stuffed eggplant and marinated it with your mushroom marinate. it came out really good. Reply

    • Natasha's Kitchen
      January 19, 2017

      I am glad to hear you enjoyed the recipe Natalia! 🙂 Reply

    • AILUY
      February 7, 2017

      Natasha, I hope it is ok, I would to ask Natalia for the rcrecipe for her eggplants. Thank you Reply

  • Mmae
    December 18, 2016

    Could I sub in garlic olive oil? Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      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 🙂 Reply

  • Oksana
    October 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      I’m so happy to hear that Oksana! Thank you so much for sharing that with me 😁. I’m all smiles! Reply

  • Ildi
    August 27, 2016

    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 :)) Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      Ha ha!! Eating in secret – I love it! 😉 Thanks for the awesome review 🙂 Reply

  • Tina
    May 27, 2016

    What kind of mushrooms would work best with this recipe? Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      Either white or brown button mushrooms work best 🙂 Reply

  • Ventsislav Atanasov
    April 29, 2016

    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. Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      It seems like you’ve found a favorite! That’s wonderful! I’m so happy you like it 🙂 Reply

    • barbara gillis
      August 2, 2016

      how long do you boil mushrooms for Reply

  • Valentina Nikolin
    March 25, 2016

    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? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      It should work fine the way you are describing since the mushrooms will have shrunken down after boiling to fit together. Reply

  • Shane Harrison
    March 5, 2016

    What type vinegar do you use? Is it just white vinegar? Thanks! Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Yes, sorry, white vinegar. I updated the recipe to clarify. Great question! Reply

      • Shane Harrison
        March 6, 2016

        Just started making them. Thanks. Reply

  • Inuschka
    February 12, 2016

    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? Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      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 😃 Reply

  • Ildi
    February 10, 2016

    Can I use other type of mushrooms?
    Like japanese shiitake or shimeji?
    Or porcini? Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      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! 🙂 Reply

  • lyn
    November 25, 2015

    I just had these at a wedding on Sunday, and was looking for the recipe. Thanks! Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      Awesome!! I hope you love these even more 🙂 Reply

  • Alinkaa
    June 22, 2015

    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!!! Reply

    • Natasha
      natashaskitchen
      June 22, 2015

      Alinkaa, thank you for your sweet and encouraging comment, it means a lot to me :). Reply

      • Alinkaa
        June 24, 2015

        you are welcome 🙂 Reply

  • Maggie from Ireland
    February 28, 2015

    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 Reply

    • Natasha
      natashaskitchen
      February 28, 2015

      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. Reply

  • Tomas Weaver
    January 3, 2015

    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! Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Tomas, thank you so much for a great feedback, I love reading comments like these – music to my ears 😀 Reply

  • Anna
    October 24, 2014

    Can these be canned? Like marinated & then put in glass jars? 🙂 Reply

    • Natasha
      natashaskitchen
      October 24, 2014

      Anna, this recipe is for refrigeration only. It will be completely different recipe for canning and I don’t have one posted yet. Reply

  • Vita
    December 24, 2013

    What if I was too excited and missed the simmering step and added the water to the marinade before I simmered it? Reply

    • Natasha
      natashaskitchen
      December 24, 2013

      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 🙂 Reply

  • YanaP
    October 18, 2013

    Yum Yum Yum! Love this recipe! Thank You! Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      You’re welcome. I watch for mushrooms to go on sale and then buy a bunch of them for this recipe! 🙂 Reply

  • Jen
    June 5, 2013

    Everyone in my family loved these mushrooms. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      Anytime. 🙂 Reply

  • Natalie
    June 5, 2013

    I made these mushrooms last year and LOVED them! I will be making them again soon. Thanks for the recipe!! Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      It’s about time I made another batch myself. Thanks Natalie! Reply

  • Lilia
    February 14, 2013

    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 ! Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      You’re welcome; it’s also a favorite in our house 🙂 Reply

  • Inna
    December 21, 2012

    What oil do you use? Reply

    • Natasha
      natashaskitchen
      December 21, 2012

      We use vegetable oil or sunflower oil can be used as well. Avoid using olive oil. I also updated the recipe. Reply

  • Nina
    December 18, 2012

    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. Reply

    • Natasha
      natashaskitchen
      December 18, 2012

      I love that you were able to save a step. Thanks for sharing! Reply

  • Tatyana
    December 15, 2012

    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! Reply

  • Coco
    September 12, 2012

    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. Reply

    • Natasha
      natashaskitchen
      September 12, 2012

      I find myself doing same thing with lots of recipes 😀 Reply

  • Dina
    August 15, 2012

    НАТАШЕНЬКА,PLEASE, GIVE ME A DELICIOUS RECIPE FOR CANNING TOMATOES! THANK YOU!
    Dina Reply

    • Natasha
      natashaskitchen
      August 16, 2012

      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. Reply

      • Dina
        August 19, 2012

        Thank you Natasha! I’ll wait……. Reply

  • Dina
    July 15, 2012

    НАТАШЕНЬКА,PLEASE, GIVE ME A DELICIOUS RECIPE FOR CANNING TOMATOES! THANK YOU!
    Dina Reply

  • Juls
    June 5, 2012

    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 Reply

    • Natasha
      natashaskitchen
      June 5, 2012

      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! Reply

  • YanaP
    May 24, 2012

    Do you clean the mushrooms? Peel off the skin part? Reply

    • Natasha
      natashaskitchen
      May 24, 2012

      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. Reply

  • elana
    May 3, 2012

    the best loveable food to eat.thankyou Reply

  • TANIA
    April 12, 2012

    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. Reply

    • Natasha
      natashaskitchen
      April 12, 2012

      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! 🙂 Reply

  • Ana
    March 12, 2012

    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 Reply

    • Natasha
      natashaskitchen
      March 12, 2012

      I’m so glad that you liked them 🙂 Reply

  • Lils
    February 28, 2012

    Do you have a recipe of marinated carrot/pepper salad by any chance? Reply

  • Jenny
    February 20, 2012

    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! Reply

    • Natasha
      natashaskitchen
      February 20, 2012

      That’s fantastic. Thanks Jenny! Reply

  • Mila L.
    February 20, 2012

    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. Reply

    • Natasha
      natashaskitchen
      February 20, 2012

      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! 🙂 Reply

  • Natalya
    February 17, 2012

    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! Reply

    • Natasha
      natashaskitchen
      February 17, 2012

      Can you send some my way? I’m actually craving them right now 🙂 Reply

  • Margarita
    February 16, 2012

    Do you think I can use green peppers instead read ones or its not a good idea, Reply

    • Natasha
      natashaskitchen
      February 16, 2012

      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 🙂 Reply

  • Emma
    February 10, 2012

    Did you experiment how long they last in frig? Canning wise? lol Reply

    • Natasha
      natashaskitchen
      February 11, 2012

      They probably would have stayed longer if I wasn’t craving them. They stay good at least 2 weeks. Reply

  • February 1, 2012

    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! Reply

    • Natasha
      natashaskitchen
      February 2, 2012

      Thank you 🙂 Reply

  • Lana
    February 1, 2012

    I use Itlian dressing and is great as well 🙂 Reply

  • Olena
    January 31, 2012

    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! Reply

    • Natasha
      natashaskitchen
      January 31, 2012

      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 🙂 Reply

  • Natalia K
    January 31, 2012

    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! Reply

    • Natasha
      natashaskitchen
      January 31, 2012

      You’re welcome. Someone asked about apple cider vinegar earlier; glad you tried it and had good results. Reply

  • Jenna
    January 29, 2012

    Thanx i wanna can them too lol:) Reply

  • Olga
    January 28, 2012

    Made these last week…They were delicious and even my dad was impressed..Thanks..:) Reply

  • Jenna
    January 27, 2012

    So tasteful loving it! How long can they stay in the frig 4 and still taste good? Reply

    • Natasha
      natashaskitchen
      January 27, 2012

      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. Reply

  • Maya
    January 25, 2012

    This smells FABULOUS!!! Reply

    • Natasha
      natashaskitchen
      January 25, 2012

      My mom and I made 10 pounds of mushrooms (5x the recipe) and I’m enjoying a bowl right now. They are addictive. Reply

  • katie
    January 25, 2012

    do you drain the excess marinate? Reply

    • Natasha
      natashaskitchen
      January 25, 2012

      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? Reply

  • katie
    January 25, 2012

    Thank u so much 4 ur recipes looking forward to more of ur delishisness Reply

  • Julia
    January 24, 2012

    I made it for sunday and IT WAS GOOD! My husband loved it. Thank you Natasha for this recipe :)) Reply

  • Milana
    January 24, 2012

    I just want to make them in the morning & wondering how long they take to marinate? hours approx? Reply

    • Natasha
      natashaskitchen
      January 24, 2012

      I marinate them overnight. They taste decent after a couple hours, but they are best the next day. Reply

  • Vita
    January 23, 2012

    Hey Nataliya can i use less mushrooms but same marinate ingredients? Reply

    • Natasha
      natashaskitchen
      January 23, 2012

      Yes, you will just have some extra juice, but the taste should be the same 🙂 Reply

  • david
    January 22, 2012

    Wow just lik wedding ones i like it! Reply

    • Natasha
      natashaskitchen
      January 23, 2012

      Maybe,…. even better? 🙂 Reply

  • Tanya
    January 22, 2012

    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. Reply

    • Natasha
      natashaskitchen
      January 22, 2012

      Ohh, good point, I didn’t think of that. Thank you! Reply

  • Veronica
    January 22, 2012

    Do u have stir fryes? Reply

    • Natasha
      natashaskitchen
      January 22, 2012

      I’m working on getting more. The closest thing I have is a shrimp fried rice Reply

  • Maya
    January 21, 2012

    Wow nice blog! Do you by any chance have Shokoladnaya kolbasa? Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      No, I don’t unfortunately. If I find a good one, I will let you know. Reply

  • Katia
    January 21, 2012

    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! Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      Plain distilled white vinegar. You can use any oil you want really. I used Canola oil. You can use canola or vegetable oil. Reply

    • Natasha
      natashaskitchen
      January 22, 2012

      Katia – someone else wrote in that olive oil is a no-no, since it solidifies when it gets cold. Reply

      • Vita
        December 23, 2013

        In the later posts you say not to use canola oil…? Reply

        • Natasha
          natashaskitchen
          December 24, 2013

          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. Reply

  • Anna
    January 21, 2012

    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. Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      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. Reply

  • January 20, 2012

    These are SO GOOD! I think I just won the “best wife ever” award around here 😉 THANK YOU!! Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      Congratulations on your award 🙂 That’s awesome! Reply

  • zhanna
    January 20, 2012

    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 Reply

    • Natasha
      natashaskitchen
      January 22, 2012

      🙂 Reply

  • Emma
    January 20, 2012

    Ur so sweet cant wait!! Reply

  • Emma
    January 20, 2012

    Any bread would be awesome! You have good recipes so whatever you post i know it will be good! Reply

    • Natasha
      natashaskitchen
      January 20, 2012

      thank you Emma! 🙂 To do: Post an awesome bread recipe. Reply

  • Vadim
    January 19, 2012

    Those are some nice pictures, i like your step by step pictures, very easy to follow. Reply

  • Emma
    January 19, 2012

    Do you by any chance have any recipes for homemade bread? Reply

    • Natasha
      natashaskitchen
      January 19, 2012

      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? Reply

  • Vikulya
    January 19, 2012

    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? Reply

    • Natasha
      natashaskitchen
      January 19, 2012

      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 🙂 Reply

      • Elena
        March 14, 2012

        I marinate with Wishbone Italian Dressing too, but I make it as salad by marinating cucumbers, cauliflower, carrots, bell pepper and mushrooms of course. Reply

        • Natasha
          natashaskitchen
          March 14, 2012

          How long did you marinate the veggies? Reply

    • Anastasiya
      March 22, 2015

      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. Reply

  • Emma
    January 19, 2012

    Wow girl these look so vkusniye. Love mushrooms thanks 4 post ur awesome!!!!!!!!!!!! Reply

  • January 18, 2012

    Natasha, do peppers also taste marinaded? I love marinated peppers and this will make it awesome combination Reply

    • Natasha
      natashaskitchen
      January 18, 2012

      Yep! 🙂 Reply

  • Paramitha Nasimova
    January 18, 2012

    Ohh this should be easy and perfect for summer! Thanx for recipe! I will definitely try it to impress my Husband 😀 Reply

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