Garlicky Marinated Mushrooms and Red Peppers

This marinated mushroom recipe is built for a crowd but you can easily cut it in half. These are always a big hit at get-togethers. You want to use sweet bell peppers in this; either red, yellow, or orange; any of them add a pop of flavor and color. The beauty of these little shrooms is that you can make them a few days ahead of time and have them ready to go for your event. Ideally, you want them to sit at least 24 hours so they have the best flavor.

Easy Marinated Mushrooms with Garlic Recipe

• 1/2 medium onion, minced
• 5 large cloves garlic, minced
• 1/4 cup white balsamic vinegar
• 3/4 cup red wine vinegar
• 1/2 cup water
• 2 teaspoons sugar
• 1/4 cup minced fresh parsley, plus extra for serving if desired
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 3 lbs. mushrooms (white or portobello – I used white for the photos here)
• 1 red bell pepper, stem and seeds removed, thinly sliced. I like to mince up a few of them for added color all around but this is optional.

Directions

• Add everything except the mushrooms and peppers in a large saucepan, cover and bring to a boil, reduce heat and simmer 5 minutes.
• Add mushrooms and peppers, cover, bring back to a boil, then reduce heat to a simmer and cook for 20 minutes.
• Remove from heat and let cool about 30 minutes. Transfer to a dish and refrigerate at least 24 hours before serving.
• If desired, sprinkle with a little freshly minced parsley immediately before serving.

These are seriously about the easiest marinated mushrooms ever and, if you’re really not a fan of garlic, you can omit some or all of it. Trust me when I tell you they give these great flavor, though.

Again, you can cut the recipe in half if you want to and, if you want to add a little kick, add a pinch of crushed red pepper flakes to the initial marinade. They’re great this way skewered and served with bloody mary’s.

I like the mix of different kinds of vinegar in this but feel free to use your own combo. This is a fun recipe to fool around with. Never, ever be afraid to play with your food.

Enjoy!