Lickity-Split Quick Marinated Mushrooms

Today is National Cranberry Relish Day. So what does Cranberry Relish have to do with Marinated Mushrooms? Absolutely nothing. Well, one thing – I don’t like Cranberry Relish, so I haven’t a recipe to share.

I though about thinking outside the box and offering up another relish – Chow Chow. For those of you not familiar with Chow Chow, it’s a relish made with green tomatoes and cabbage. Chow Chow is a southern thing. There were only two problems with replacing Chow Chow for Cranberry Relish – wrong time of the year for green tomatoes and all my Chow Chow recipes are for canning. Truth be told, I’ve never canned anything in my life. Growing up, I can remember many a summer afternoon either at my Uncle EB’s house, or having them over to our house. The kitchen was all steamy as the grownups “put up” jars and jars of Chow Chow. That’s why to this very day it’s far easier to grab a jar of Chow Chow from my Dad’s canning room. One of these days we’ll have to spend a afternoon or two at the family farm to learn the art of canning.


So in the spirit of National Cranberry Relish Day, I’m making Marinated Mushrooms. It’s the right time of year for mushrooms. You could add them to a relish tray. Yeah, this works for me. What about you?

Quick Marinated Mushrooms
12 oz small Button Mushrooms
1/4 cup Red Wine Vinegar
1/4 cup Olive Oil
2 Garlic Cloves, grated
1/2 teaspoon Sugar
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon Dried Basil
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Thyme
1/4 teaspoon Kosher Salt
1 teaspoon Olive Oil, for sautéing mushrooms
2 tablespoons Italian Parsley

Wash and dry the mushrooms. Set aside. As the mushrooms dry, whisk together the red wine vinegar and olive oil in a medium size bowl. Peel and grate the garlic directly into the bowl with the vinegar mixture. Add sugar and stir until sugar begins to dissolve. Add spices and whisk to blend. Set aside.

Add about a teaspoon of olive oil to a sauté pan over medium-high heat. Add dried mushrooms to the pan and sauté for 5 minutes, just until tender and slightly browned.

Transfer the mushrooms marinade and toss to coat. Finely chop some parsley and sprinkle over the mushrooms, toss again.

Let mushrooms marinate for 10 minutes. Spread out on a rimmed platter or in a shallow bowl. Serve with cocktail skewers.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

3 thoughts on “Lickity-Split Quick Marinated Mushrooms”

  1. I had to laugh when you mentioned green tomatoes. I had green tomatoes on the vine until about two weeks ago, when we got our first freeze. The mushrooms look great! Thanks for posting this.


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