Make Ahead

Meg's Marinated Mushrooms

April 14, 2011
8 Ratings
  • Makes about 2 cups
Author Notes

This recipe is inspired by my sister. She loves mushrooms and she recently gave me some fennel pollen. I thought fennel pollen would add a nice flavor to marinated mushrooms. I've combined crimini or button mushrooms with shiitakes, but I think this would be great with any sturdy mushroom (chanterelles and hedgehogs come to mind). I've added some fresh herbs, radish, green onion, and capers to add flavors and textures to complement the earthy meatiness of the mushrooms.This recipe can and should be made the night before you want to serve it. It can be served atop crostini or bruschetta, mixed with pasta, served atop scrambled eggs, or however you see fit. —hardlikearmour

Test Kitchen Notes

Meg should be proud of her namesake mushrooms. Earthy and bright, hardlikearmour's homage to her sister is as versatile a mushroom dish as you'll find. We spooned it up warm straight from the bowl, piled it atop crisp crostini, and then wished for more so we could crown a bed of vibrant greens with it. We love the mix of shiitake and cremini, as well as the clever technique of cooking the mushrooms in a dry pan (we used a cast iron skillet with great success) so they really caramelize -- we may just be converts for life on this one. - A&M —The Editors

What You'll Need
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon capers, minced
  • 1/4 cup finely diced radish
  • 3 green onions, white and light green parts, cut into thin half-moons
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh marjoram
  • 1/4 teaspoon fennel pollen or finely ground fennel seed
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon butternut squash seed oil or sesame oil
  • 3/4 pound crimini or button mushrooms
  • 1/4 pound shiitake mushrooms
  • 1/4 teaspoon table salt
  • 1/4 cup grapeseed oil
  • 1 medium shallot, minced
  1. In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
  2. Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
  3. Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
  4. Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.
Contest Entries

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  • Pamela Tiberius
    Pamela Tiberius
  • santa
  • QueenSashy
  • Kathryn Morrissey
    Kathryn Morrissey
  • the_lewist
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

70 Reviews

Pamela T. April 21, 2020
Made this to accompany a dinner where some were had fish and some had steak. This was a hit on both. Also great on top of eggs too!
santa November 25, 2014
I plan on making a lot! How long can I store these in the refrigerator?
QueenSashy October 10, 2014
This is an amazing, bullet proof dish. I made it several times and it is now one of my party staples. The only thing I disagree with you is that I loved it warm -- the first time I made it we just could not have enough of it, right away, and there was nothing left to marinate, so I had to go back to the market and make another batch.
Kathryn M. November 5, 2013
I love this recipe! It is so interesting. I would never have thought to marinade mushrooms, and to team them with so many flavours too. I was smiling reading this recipe! Really looking forward to trying this! :) Thank you
the_lewist September 21, 2013
YUM. I didn't have any radish on hand, so I used a barely ripe plum, and holy whoa, it was delicious! I piled it on top of crispy polenta, greens, and scrambled eggs.
rederin January 1, 2013
These were fantastic! Made it for our New Year's Eve get-together. I forgot the fennel seed, and used sesame oil. I'm sure the fennel would be tasty. Everyone liked it, and it was simple to make.
hardlikearmour January 5, 2013
Great to hear!
Ekhidna November 5, 2012
I made this for my birthday over the weekend, and even my sister, who *hates* mushrooms, gobbled it up. Great recipe. Thanks!
hardlikearmour November 5, 2012
Ahh, thanks for letting me know! Glad to help convert a mushroom hater!
chop C. July 8, 2012
Made this last night which just a short marinade time (1 hour). It was delicious. Tasting the leftovers this morning my thought is the fennel is a touch too forward the next day (for me at least) at the amount indicated. I will back it off some if I marinate over night. Kudos on a great recipe.
hardlikearmour July 9, 2012
Thank you! I love fennel flavor, so it doesn't surprise me that you found it a bit strong with rest. As you might guess I'm a huge fan of tinkering with recipes to suit your taste.
Iris9 December 30, 2011
Just made a batch -- these are wonderful! Serving them as part of a New Years dinner. Didn't use fennel pollen because I couldn't find it. Is the pollen liquorice-flavoured? I was tempted to use regular old fennel but didn't want to ruin it. Thanks for posting!
hardlikearmour December 30, 2011
Fennel pollen does have a liquorice-anise flavor - it tastes similar to fennel seed, so you can substitute 1/4 tsp ground fennel seed if you want. Though, it's fine to omit it, too. I'm glad you like them, and I hope they are well-received at your dinner!
EmilyC November 5, 2011
I made this late last night for a dinner party tonight. It was fun to make -- and I love appetizers like this that can be completely made in advance. I stole a bite this morning (for quality control purposes!) and it's absolutely delicious! I love the crunch of the radishes and the flavor of the marinade. Can't wait to dig in tonight! I'm planning to serve it with crostini, with a little goat cheese on the side.
hardlikearmour November 5, 2011
I'm glad you made and like this! I think it'll be great with some goat cheese and crostini.
ladylinks October 24, 2011
First used this recipe for a dear friend's bachelorette party dinner...what a crowd pleaser! Although I strayed from the recipe slightly (due to lack of available ingredient types), there were people constantly at the mushroom bowl. Super flavorful, I love the use of radish here, and will make this in the future - its a definite. Thank you!
hardlikearmour October 24, 2011
You're quite welcome! I'm glad you and your friend's enjoyed it.
The B. July 10, 2011
This came out perfect! Waiting one day to dive into it was totally worht it. It was absolutely musical.

hardlikearmour July 10, 2011
I am thrilled that you enjoyed it! Big smile on my face.
boulangere April 27, 2011
I survived the experiment with fennel pollen! Thanks to you, I made this the over the weekend and served it over creamy polenta with some fresh rosemary in it. You've made me a convert - it was absolutely wonderful. There was a layer of flavor I've never experienced before, Thank you so much, and congratulations on a well-deserved EP.
hardlikearmour April 27, 2011
I'm so glad you tried the fennel pollen! I think it's lovely.
fiveandspice April 27, 2011
I'm sad both recipes this week couldn't be winners! This is such a fabulous recipe as well. You should be proud - and you have one lucky sister! :)
hardlikearmour April 27, 2011
Thanks, fiveandspice! I'm perfectly happy being runner-up.
indieculinary April 26, 2011
You've inspired me to experiment with fennel pollen. I'll make your mushrooms as a warm-up exercise.
hardlikearmour April 26, 2011
The fennel pollen is really nice - adds a fairly subtle anise flavor that goes well with the earthy mushrooms, nutty seed oil, and tang from the vinegar. I think I'll next use it in Pierino's Market Style Porchetta recipe.
hardlikearmour April 24, 2011
Finally made these for Meg! Verdict = she loved them! Thanks again for all the kind words. I'm honored and humbled and feel incredibly lucky!
boulangere April 23, 2011
Ok, I've got my fennel pollen and all sorts of good mushrooms. I've got a good bottle of wine, and a good book on Kindle. I think I'm set. I'll let you know how it goes. Enjoy your gathering this weekend.
mrslarkin April 22, 2011
congrats hla!! looking forward to making this.
pauljoseph April 21, 2011
hardlikearmour Congrats I am going to try this on Easter Sunday Congrats you are the winner my vote for you
boulangere April 21, 2011
For some reason, I've been shy about using fennel pollen. You make it so easy to be brave with it here. This sounds heavenly tossed with some fresh pasta, maybe with some lemon zest in the dough. Thank you and warm congratulations!