This post may contain affiliate links. Read my disclosure policy.
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. 
Are these similar to jarred Polar marinated mushrooms sold at the grocery store?
Hi Lindsay! I can’t say for sure without comparing. The spices/flavors may be different but I assume they’d be similar.
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.
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.
Please use safe tested canning recipes when canning for shelf-stable canning. Plenty of recipes out there. This isn’t one of 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!