Marinated Mushrooms are super simple to make at home and full of flavor. Make some to take to your next pot luck or as an appetizer for your next dinner party! They keep in the fridge for a long time and they are delicious on a crusty roll with artichokes & tomatoes for a special vegan veggie sandwich.
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I participated in Veganuary this year (Vegan January) and one of my favorite discoveries when trying to eat out with my vegan parameters was a veggie loaded sub at a local Italian Deli. They packed on marinated mushrooms, artichokes and black olives with tomato, lettuce, onions and mustard. It was SOOOO GOOD.
I promptly made my own marinated mushrooms and artichokes with black olives at home and recreated the sandwich. I’ll share that recipe soon!
This month I catered a small gathering with appetizers and desserts, and I made an antipasto platter as one of the many offerings that included marinated mushrooms inspired by the ones I made in January. I think that an antipasto platter must have marinated mushrooms. What are we even doing if there aren’t any marinated mushrooms?!
All you have to do is boil the mushrooms for a short time in a flavorful liquid, drain, and let them sit in a vinaigrette for a while. Ta Da!
If you are going to use all the marinated mushrooms in one go, like I did for the party, save the vinaigrette to use on your salads or as a meat marinade for dinner that night.
I’m thinking of doing an entire series on antipasto items like this. Sweet baby pickles, marinated cherry peppers, grilled marinated artichoke hearts, tapenade, spreads for crackers and breads…. Maybe call it something like Munchie Mondays and have a new recipe for you every Monday. Would you be interested in following that?? Let me know in the comments!