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Marinated mushrooms: the easy and light side dish recipe

Marinated mushrooms: the easy and light side dish recipe

I marinated mushrooms I’m a contour easy and quick to prepare, also perfect to serve as an appetizer. A marinating based on olio, apple cider vinegar, garlic, parsley, miele e spices run in mushrooms mushroom tasty and tasty, a light dish to be served in combination with meat or fish, or as an accompaniment to cold cuts.

In addition to mushrooms, this recipe is also excellent with mushrooms cardoncelli, oyster o tacks, which absorb the marinade well while remaining firm and compact. We cooked them for a few minutes in a pan, but you can also use the raw mushroomscut into thin slices: in this case the important thing is choose fresh mushrooms and check yourself, with the hat firmly attached to the stem. The marinade, on the other hand, can also be done simply with oil, lemon juice and parsley: it will make the mushrooms equally tasty.

For other champignon-based side dishes, try the mushrooms with béchamel, creamy and also suitable as a condiment for pasta or risotto, and the sautéed mushrooms, the classic recipe that combines two other varieties, porcini and chanterelles with champignons.

How to prepare marinated mushrooms

Brown the mushrooms in a pan with a drizzle of oil and a pinch of salt until golden 1. Separately, prepare the marinade by combining olive oil, apple cider vinegar, minced garlic, fresh parsley, honey, salt, chilli, dried oregano and thyme. 2. Once the mushrooms have cooled, season them with the marinade 3 and let them rest for at least 5 minutes before serving.


Marinated mushrooms are preserved 2-3 days in the refrigerator closed in an airtight container.

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