Especially in summer, marinated mushrooms are a wonderful treat to keep in the fridge. They’re flavorful, healthy… and more than a little bit addictive. What follows is probably my favorite recipe for marinated mushrooms, and with its deep herb and balsamic flavor it tastes just as good in the cold months as the hot ones.

The trick to the rich mushroom flavor of this dish? The dried porcini mushrooms. They add a depth to the mushroom flavor that you just can get with button mushrooms alone.

Garnish these pretty little mushrooms with fresh herbs for a pretty presentation, put on skewers, or add to your favorite antipasto platter recipe. The hardest part? Waiting to eat them. You need to let them marinate for about a week for best results. After marinating, they generally keep in the fridge for a few weeks more.

If they last that long!

Balsamic and Garlic Marinated Mushrooms Recipe with Herbs

Ingredients:
1 lb. quite small button or crimini mushrooms, trimmed and cleaned
10 dried porcini mushrooms, soaked in boiling water, drained, and chopped
1/2 C. extra virgin olive oil, divided
2 cloves garlic, minced
2 shallots, peeled and minced
1/4 C. good-quality balsamic vinegar
2 sprigs fresh thyme or rosemary
2 tsp. fresh sage, chopped
2 tbsp. fresh Italian parsley, chopped
1 bay leaf, broken into pieces
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions: In a large skillet, cook the button and porcini mushrooms in half the oil until tender, 10 to 15 minutes. Move mushrooms over into the bowl or jar you plan to marinate in.

Add the garlic, shallots, and vinegar to your pan. Bring to a simmer. Add the rest of the olive oil and the thyme, sage, parsley, bay leaf, salt, and pepper. Heat through. Pour over mushrooms. Mix well.

Cover tightly (a large jar with a screw-on top works well) and store in the refrigerator for one week before serving. Best when eaten at room temperature.

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