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  • Red Wine & Balsamic Marinated Mushrooms

Red Wine & Balsamic Marinated Mushrooms

Posted on Feb 6th, 2023
by Paul Hegeman
Categories:
  • Appetizer
  • Vegetables Side Dishes
Red Wine & Balsamic Marinated Mushrooms

This recipe for marinated mushrooms is an absolute breeze, it keeps for weeks and can be done in large batches. So go on, make some now and the next time you have friends over you’ll have one more homemade item you can serve with your antipasto platter.

Did we mention that these marinated mushrooms are simply delicious?! Enjoy!

Red Wine & Balsamic Marinated Mushrooms

Red Wine & Balsamic Marinated Mushrooms

Paul Hegeman
4.90 from 47 votes
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Cook Time 12 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Italian
Servings 4 servings

Ingredients
 
 

  • 1 lb Swiss brown mushrooms any firm mushroom can be used
  • 2 clove garlic
  • olive oil extra virgin
  • 3/4 cup red wine
  • 1/3 cup balsamic vinegar
  • sea salt flakes
  • black pepper freshly ground

Instructions
 

  • Grate or finely chop the garlic.
  • Add the garlic to the mushrooms.
  • Place a large pot on medium high heat.
  • Add 4-5 tablespoons oil.
  • Add mushrooms & garlic.
  • Stir for about 1 minute.
  • Add the red wine.
  • Increase the heat to high, stir and cook for 1 minute.
  • Add the vinegar and stir through.
  • Season with salt & pepper.
  • Reduce heat to low and simmer for 10 minutes.
  • Allow to cool.
  • Drain & serve (reserve the liquid).
  • Can be served whole as part of antipasto platter, or in salads or even sliced on crostini.
  • Store remaining mushrooms in marinade in fridge.

Notes

RED WINE & BALSAMIC MARINATED MUSHROOMS
Tried this recipe?Let us know how it was!

Note: this recipe is made with Swiss brown mushrooms, but you can make it with any type of firm mushrooms.

Related: Red Wine Mushrooms
Related: Mushroom Tagliatelle with Walnuts & Green Leaves
Related: Mushroom Asparagus Frittata w/ Chorizo & Brie
Related: Top 10 Most Expensive Mushrooms in the World

  • Easy Meals
  • Gluten-Free
  • Low-Carb
  • Quick Meals
  • Vegan

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.90 from 47 votes (47 ratings without comment)

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