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These tangy balsamic marinated mushrooms come together in less than 5 minutes and are the perfect party snack, side, or add-on! An easy & no-cook recipe.
These Balsamic Marinated Mushrooms are a quick & easy snack, topping, or add-in! They’re juicy, tangy, packed with flavor, and utterly addicting. We’ve been obsessed with them, and have kept a jar stocked in our fridge at all times!
INGREDIENTS FOR BALSAMIC MARINATED MUSHROOMS
Can you believe these marinated mushrooms come together with only 4 plant-based ingredients?! Here’s what you’ll need:
- Cremini Mushrooms: cremini mushrooms because have a deeper, more umami-rich flavor than button mushrooms, so I prefer to use them. The latter will work in a pinch, though!
- Balsamic Vinaigrette: I like to keep a jar of my Simple Balsamic Vinaigrette in my fridge at all times, which makes this recipe even easier! You can also use a store-bought balsamic to make things faster.
- Garlic: everything savory is better with garlic, and these mushrooms are no exception!
- Low-Sodium Tamari: tamari + mushrooms = flavor heaven! The sodium in tamari helps the mushrooms to shrink and give off their extra water, resulting in a heartier and chewier end product. I prefer to use low-sodium tamari because it’s still salty, but has a higher liquid volume. This allows the mushrooms to be covered in more marinade.
HOW TO MAKE MARINATED MUSHROOMS
The most time-consuming part of this recipe is slicing the mushrooms…and even that is pretty quick!
- Clean and slice your mushrooms and place into a jar or resealable bag
- Whisk the marinade ingredients in a separate bowl, then pour over your ‘shrooms
- Marinate in the fridge overnight, then dig in and devour!
The mushrooms will shrink down to about 1/4 of their original size, and their excess water will mix with the marinade. You can use either a bag or jar for this recipe, but I personally prefer to use a jar because it doubles as long-term storage, and is also easier to clean afterward!
After the mushrooms sit overnight they no longer have that spongy “raw” texture. This means that you can enjoy them as-is, but you can also further sauté or roast them if you so desire.
WAYS TO USE MARINATED MUSHROOMS
These mushrooms are packed with delicious flavor, and can be enjoyed in a variety of ways:
- Served on a snack board or as a quick & simple party appetizer,
- Tossed with salads or pasta,
- Layered on sandwiches, wraps, burgers, or on top of avocado toast,
- Cooked on top of your favorite pizza (I’ve been loving this!),
- or thrown in with other sautéed veggies – this is a quick way to add a lot of oomph to your meal!
You can also use the leftover marinade as salad dressing, or to further marinate your plant-based protein of choice. This really is a recipe that just keeps on giving 🙂
If you’re looking for more ways to enjoy mushrooms, you’ll also love these Best Ever Stuffed Mushrooms, this Vegan Cacio e Pepe with Garlicky Mushrooms, and this One Pot Vegan Mushroom Stroganoff!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintBalsamic Marinated Mushrooms
These tangy balsamic marinated mushrooms come together in less than 5 minutes and are the perfect party snack, side, or add-on! An easy & no-cook recipe.
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 minutes
- Yield: ~ 3 cups
- Category: Side
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
- 16 ounces (450 g) cremini mushrooms, sliced into 1/4-1/2″ pieces (see notes)
- 2/3 cup (160 ml) Simple Balsamic Vinaigrette
- 1/4 cup (60 ml) low-sodium tamari
Instructions
- Add the sliced mushrooms to glass jars or a resealable bag. I prefer to use glass jars as they double as long-term storage, and are easier to clean; my mushrooms fit in 2 quart-sized jars for this recipe.
- Whisk the balsamic vinaigrette and tamari together in a small bowl, then pour over your mushrooms. If you are using multiple storage containers try to divide it evenly. Give the mushrooms a good shake, until everything is evenly coated.
- Marinate for at least 8 hours in the fridge (or overnight). Shake the mushrooms 2-3 times while they marinate, to ensure everything is evenly coated. The mushrooms will reduce to about 1/4 of their original size once they are fully marinated, and the marinade liquid will have increased.
- Use as desired; keep leftovers in the fridge for up to two weeks.
Notes
- Mushroom Size: I prefer to slice my mushrooms, but you could also quarter them, half them, or even leave them whole. The larger the mushroom slice, the longer it will take for the marinate to completely penetrate.
- Substitutions: this recipe will also work with white/button mushrooms, but will have a little less flavor. Homemade vinaigrette can be replaced with store-bought. Tamari can be replaced with lite/low-sodium soy sauce.
- Storage: After you store the mushrooms in the fridge for a few days, some of the olive oil may solidify. This is normal and totally ok! The oil should return to a liquid state after the mushrooms sit out at room temperature for a few minutes, and a good stir will help too.
