Marinated Mushrooms | The Jewish Week | Food & Wine

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms (Photographs © The Experiment, 2016)

Makes 3 servings

3 hrs

6 hrs

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When I was a kid, I hated mushrooms. Now, as an adult, mushrooms are one of my favorite vegetables, especially when soaked in balsamic vinegar. Then again, pretty much anything is great with balsamic! Slow cooking these mushrooms allows the flavors to really develop. This recipe makes a small batch, so if you’re feeding a crowd, you may want to double it. As a side dish, it pairs well with just about anything. You could even serve these mushrooms over quinoa for a complete meal.


1 pound (450 g) button or baby bella mushrooms, cleaned

½ cup (80 g) diced yellow onion

¼ cup (60 ml) balsamic vinegar

¼ cup (60 ml) water

2 tablespoons avocado oil (or olive oil)

1 teaspoon salt (or to taste)

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ cup (15 g) freshly chopped flat-leaf parsley, optional


1. Combine all the ingredients except the parsley in a slow cooker and turn it on high. Cover and cook for 3 to 6 hours. The longer the mushrooms cook, the more the flavors develop.

2. Garnish with chopped parsley, if desired, and serve immediately or refrigerate for later. This should last about 1 week in the fridge.

Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Photographs © The Experiment, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.