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Marinated Mushrooms with Lemon, Herbs, and Spices

Marinated Mushrooms with Lemon, Herbs, and Spices

Oct 18, 2025

Makes: about 1 large jar
Perfect for: antipasto platters, salads, or as a savoury side. We especially love taking these on a picnic to the beach. The lemon zest and juice brighten the earthy mushrooms beautifully, while fresh herbs and spices give depth and balance. Try using Meyer lemons for a gentler citrus note.

Ingredients

  • 500 g button mushrooms, trimmed and cleaned
  • Zest and juice of 1 lemon
  • 6 whole peppercorns
  • 2 garlic cloves, lightly crushed
  • 2 whole cloves
  • ⅛ teaspoon fennel seeds
  • 3 fresh celery leaves
  • 2–3 fresh sage leaves
  • 1 small sprig rosemary
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • ½ cup cider vinegar
  • ½ cup white wine vinegar
  • ¼ cup olive oil
  • 2 cups water

Instructions

  1. Wipe the mushrooms with a paper towel and trim the stems if needed. Leave small mushrooms whole and halve any large ones.
  2. In a large saucepan, combine water, both vinegars, lemon zest and juice, garlic, salt, peppercorns, cloves, fennel seeds, celery leaves, sage, and rosemary. Bring to a gentle boil.
  3. Boil for 5 minutes
  4. Add the mushrooms and simmer for about 5 minutes, or until tender but not soft. Remove from heat.
  5. Remove mushrooms from the heat with a slotted spoon. Set aside. 
  6. Boil marinade till it is is reduces to approximately one cup
  7. Stir in the olive oil and chopped parsley. Allow to cool to room temperature.
  8. Transfer mushrooms and liquid into a clean jar or airtight container.
  9.  Seal and refrigerate for at least 24 hours before serving to allow flavours to develop.

To Serve

Serve chilled or at room temperature as part of an antipasto platter, tossed through a salad, or alongside grilled meats. These marinated mushrooms will keep well in the fridge for up to one week.