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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
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?