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.

Marinated Mushrooms Recipe-8

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

Marinated Mushrooms Recipe Marinated Mushrooms Recipe-2

Enjoy!!!

Marinated Mushrooms Recipe-5

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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    Recipe Rating




    Comments

    • Lauren
      April 15, 2019

      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!

      Reply

      • Natashas Kitchen
        April 15, 2019

        That’s so awesome! Thank you so much for sharing this with us, Lauren!!

        Reply

    • Lauren
      March 23, 2019

      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!

      Reply

      • Natashas Kitchen
        March 23, 2019

        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!

        Reply

        • Lauren
          March 24, 2019

          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.

          Reply

    • 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

    • Lilyardor
      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

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