Simple Marinated Mushrooms

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These Marinated Mushrooms are the best that I have ever tried! They are my husband’s most favorite side dish, so I make them for pretty much every Holiday, or special occasion and you bet I made them for Easter Sunday! My husband was very disappointed when we finished them on Monday, and I promised him that I would be making another batch some time soon. These marinated mushrooms are tangy, juicy, and have just the right amount of sourness to them, and the red bell peppers add an awesome crisp taste. I would take these over dill pickles any day! This is the perfect side dish, especially in the summer time when you are having a BBQ, so with the weather warming up, I decided to post it now. Looking at these yummy pictures is making me want some right now! 🙂 These Marinated Mushrooms taste best if you marinate them for a few days or at least overnight.

Simple Marinated Mushrooms  {Serves 10-12, As a side}

Ingredients:

  • 4 LB White Mushrooms
  • 16 Cups water & 3 Tablespoons Distilled White Vinegar

Ingredients for the Marinade Mix:

  • 1 Cup Distilled White Vinegar
  • 4 teaspoons Salt
  • 2 teaspoons Sugar
  • 1 teaspoon Pepper
  • 6 Dry Bay Leaves
  • 3 Tablespoons Dry Dill Weed
  • 6-7 Garlic Cloves  (Chopped into small pieces)
  • 2 Red Bell peppers (Diced into small pieces)
  • 4 Cups of Water
  • 1 Cup Vegetable Oil

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Directions:

1) Start off by making the marinade mixture. In a Medium saucepan, combine the vinegar, salt, sugar, pepper, dry bay leaves, dry dill weed,  chopped garlic cloves, and diced red bell peppers. Simmer it on Low-medium heat, I did a 4.0, for 5-10 minutes.

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2) Add the 4 Cups of water to the saucepan. Bring it to a boil. And simmer for another 5 minutes. Then add the vegetable oil, and turn the heat off.

3) Rinse your mushrooms very thoroughly. Boil 16 Cups of water, and 3 Tablespoons of Vinegar in a Large pot on High heat. While the water comes to a boil, Cut the mushrooms. I cut them into fourths if they are big, In half if they are medium sized, and left the small ones whole.

4) When the water comes to a boil, Throw the mushrooms in. Mix them well. Cover the pot, and cook them for 3-5 Minutes. I did 3 Minutes. Just until they get a little tender.

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5) Drain the water out of the pot. Put the mushrooms back into the large pot, and pour the marinade mixture over the mushrooms.

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6) On Medium heat, I did a 5.5, boil the mushrooms and marinade mix for another 3 Minutes.

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7) Let the mushrooms and marinade mixture cool down. Then put the pot into the refrigerator. *Keep these marinated mushrooms refrigerated and in the marinade mixture. They are best served cold. I serve my mushrooms with just a little bit of the marinade mixture liquid. YUM!!!

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