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Marinated Mushrooms Recipe

Marinated Mushrooms Recipe

This marinated mushrooms recipe with garlic and herbs is ready in just 20 minutes, plus marinating time. A favorite of mine for more than 20 years, it is originally from Claudia Roden’s cookbook, Book of Middle Eastern Food, which was first published in 1968, and still a resource on my shelf. I think this recipe lends itself to experimenting with dried herbs. In this particular version I suggest dried thyme or oregano, but basil or a premixed Italian seasoning would be delicious too.

Try these mushrooms as part of a tapas spread or a cheese board, with Selva’s Summer Pilaf or Cumin-Spiced Roasted Carrots Recipe.


Marinated Mushrooms

These mushrooms are a terrific addition to a rice bowl, as an appetizer, or as a snack. 

Course Appetizer, Side Dish, Vegetable
Cuisine Greek, Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 -4, or more as an appetizer


  • ½ cup extra virgin olive oil
  • 3 Tablespoons water
  • ½ teaspoon salt
  • Freshly ground black pepper, 4-5 grinds
  • 3-4 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried thyme or oregano
  • 3-4 cloves garlic, crushed
  • cup chopped parsley, plus more for garnish
  • 1 pound small button or cremini mushrooms*


  1. Pour the olive oil and water into a large deep frying pan, so that the mushrooms will fit in mostly one layer. Stir in the remaining ingredients, except for mushrooms, and bring to a boil.

  2. Add the mushrooms and simmer gently for 10 minutes, or until tender, stirring occasionally. Pour into a serving dish and allow to cool.
  3. Taste and adjust the seasoning before serving. These mushrooms are always better the next day. Serve them cold.

Recipe Notes

*Mushrooms can be cut in half if they are a little large. Recipe can be easily halved.

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