jelly jar with mushroom pieces marinating in oil; white and green plate underneath with blurred out white mushrooms and blue mushroom container on brown cutting board with green cloth underneath in background

Marinated Mushrooms

Contributor: Christine Pittman

These Marinated Mushrooms are simple to prepare, full of flavor, and can be used in so many delicious ways.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American


Units Scale
  • 8 oz. button mushrooms
  • 1 cup mild-tasting olive oil
  • 3 cloves garlic, sliced
  • 1/4 tsp. red pepper flakes
  • Salt
  • 2 Tbsp. lemon juice


  1. If mushrooms are small, leave them whole. Halve medium mushrooms and quarter larger ones. Set aside.
  2. Measure oil into a medium-sized saucepan set over low heat.
  3. Stir in the garlic and red pepper flakes. Allow to steep over low heat for 5 minutes.
  4. Add the mushrooms. Stir. Increase heat to high and cook, stirring occasionally, for 1 minute. Remove from heat.
  5. Stir in ½ teaspoon of salt and the lemon juice. Taste. The flavor won’t be fully developed but if you want to add more salt, now is a good time. I add about another ¼ teaspoon of salt here.
  6. Transfer to a large mason jar. Attach lid. Refrigerate.
  7. They are best served after 3-4 days in the fridge and keep for up to 7 days in the fridge. If the oil has congealed, put the jar (without any metal) into the microwave uncovered for 30 seconds then stir. Do another 30 seconds if needed.
  8. To serve, set a fine mesh sieve over a large bowl. Pour the mushrooms into the sieve and let them drain for a few minutes.* Transfer mushrooms to a small serving bowl or use in a recipe.


The excess oil has a delicious flavor. Store it in the refrigerator and use it within one week.