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Vintage Marinated Mushrooms

Mushrooms marinated with onion, pimiento, garlic and oregano. Straight from my grandmother's recipe box and perfect for your next cocktail party.
Prep Time2 hours
Course: Appetizer, Snack
Keyword: mushrooms, vintage recipe
Servings: 12
Author: Nicole Coudal


  • 2 lbs. Whole, small-medium mushrooms (Button or Portobella)
  • 1/4 c. Fresh lemon juice


  • 1 Tb. Fresh parsley, minced
  • 2 Tb. Onion, minced
  • 2 Tb. Pimiento, minced (alt: roasted red pepper)
  • 1 clove Fresh garlic, peeled and minced
  • 1/2 tsp. Table or Sea salt
  • 1/2 tsp. Dry oregano
  • 1/8 tsp. Ground black pepper
  • 1/2 tsp. Granulated sugar
  • 1/4 c. Water
  • 1/4 c. Olive oil
  • 1/2 c. White distilled vinegar


  • Brush mushrooms with a dry towel and remove stems. If they're bigger than bite-sized, cut them in half.
  • Add marinade ingredients to a large bowl and whisk; set aside until mushrooms are ready.
  • Add mushrooms and lemon juice to a saucepan and stir. Bring to a boil then simmer only 1 minute and remove from heat. Strain out the liquid and transfer mushrooms to the marinade.
  • Allow mushrooms to sit at room temperature for about 1 hour in the marinade order to absorb flavor, then refrigerate them 2-3 hours before serving.


Note: "Prep Time" is noted as 2 hours, which is primarily the marinating time. These mushrooms can be prepped in less than 10 minutes, but you need them to marinate about 2 hours before serving.