Balsamic Marinated Mushrooms

balsamic marinated mushrooms in white bowl on marble background

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.




  1. 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.
  2. 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.
  3. 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.
  4. Use as desired; keep leftovers in the fridge for up to two weeks.


  • 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.