All Seasons Mushrooms

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All Seasons Mushrooms




Marinated Mushrooms


2 pounds button mushrooms
1/2 cup olive oil
1/2 cup Balsamic vinegar
1 small onion -- diced
2 tablespoons garlic -- minced
1 cup red pepper -- julienne
1 tablespoon dried basil -- double if using fresh
1 tablespoon dried oregano -- double if using fresh
1 teaspoon dried thyme -- double if using fresh
1 teaspoon dried marjoram -- double if using fresh
1 tablespoon Worcestershire sauce
1/2 teaspoonTabasco sauce
salt and black pepper -- to taste
1/2 teaspoon crushed red chili (optional) -- or to taste


Clean mushrooms and trim ends. Leave whole.

Sauté the onion in a heavy bottom pot until just starting to colour

Add the garlic and herbs and sauté for 1 minute

Add the mushrooms and sauté until tender and the start to give off some juice

Add the vinegar and simmer for 15 minutes

Remove from the heat and place in a non metallic container and allow to cool to room temperature

When room temperatures stir in the red pepper and the chili if using and cover and refrigerate for four hours or over night

Serve cold as a salad or side dish
You could serve hot, add the chili and red pepper during the last five minutes of cooking