Balsamic Marinated Mushrooms

 

These balsamic marinated mushrooms are a versatile addition to any table. They work beautifully as part of an antipasto platter, a topping for grilled steaks, or a tangy addition to a fresh garden salad.

Ingredients

The Mushrooms

Mushrooms: 1 lb (450g) Cremini (baby bella) or white button mushrooms.

Water: For steaming/boiling (if pre-cooking).

The Marinade

Balsamic Vinegar: 1/3 cup (high quality for best flavor).

Extra Virgin Olive Oil: 1/4 cup.

Garlic: 3 cloves, minced or thinly sliced.

Honey or Maple Syrup: 1 tsp (to balance the acidity).

Dijon Mustard: 1 tsp (acts as an emulsifier).

Fresh Herbs: 1 tbsp chopped parsley and 1 tsp fresh thyme (or 1/2 tsp dried).

Red Pepper Flakes: 1/4 tsp (optional, for a hint of heat).

Salt & Black Pepper: To taste.

Instructions

1. Prepare the Mushrooms

Clean the mushrooms with a damp paper towel to remove any grit. If they are large, halve or quarter them; if small, leave them whole for a better presentation.

2. Quick Blanch (Optional but Recommended)

For a softer texture that absorbs marinade quickly:

Bring a pot of salted water to a boil.

Add mushrooms and cook for 3–5 minutes until slightly tender.

Drain thoroughly and pat dry.

Note: You can skip this and marinate them raw for a crunchier texture, though they will take longer to "pick up" the flavors.

3. Mix the Marinade

In a large bowl or a wide-mouth mason jar, whisk together the balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, herbs, and spices until well combined.

4. Marinate

Add the mushrooms to the marinade while they are still warm (this helps them absorb the liquid). Toss well to coat every surface.

5. Chill and Serve

Cover and refrigerate for at least 2 hours, though overnight is best. Toss or shake the jar occasionally to ensure even marinating. Serve at room temperature for the best flavor profile.

Serving Suggestions

Charcuterie Board: Pair with sharp provolone, prosciutto, and roasted red peppers.

Steak Topper: Warm them up slightly and spoon over a seared ribeye.

Salad Garnish: Toss into an arugula salad with goat cheese and walnuts.

Bruschetta: Chop them finely and serve on toasted baguette slices with a smear of ricotta.

Storage

Keep stored in an airtight container in the refrigerator for up to 5 days. The oil may solidify slightly when cold; let it sit at room temperature for 15 minutes before serving to liquify.