Marinated Mushrooms (vegan!)

By Lindsay Howerton-Hastings
December 5, 2017
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Author Notes: The perfect bite for your holiday appetizer table, you'll end up wanting to keep a jar in the fridge for snacking year round!

More pictures and instructions at
Lindsay Howerton-Hastings

Makes: about 2 cups

  • 20 ounces cremini or white mushrooms, halved or quartered to bite-sized
  • 3 cups water
  • 1 cup white vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup olive oil
  • 1/2 lemon, juiced
  1. In a medium pot, bring the water and vinegar to a boil. Boil the mushrooms for 3 minutes, then drain and set aside while you make the marinade.
  2. In a large bowl, whisk together the remaining ingredients to make the marinade. Add the mushrooms, and stir to combine. Taste, and add a few more pinches of salt if you'd like. These can be served right away or kept in the fridge for several days.

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Vegetable|Appetizer|Hors D'Oeuvre|Snack|Gluten-Free|Make Ahead|Vegan|Vegetarian|Christmas|Thanksgiving