Soused Mushrooms
Transform your appetizer game with this irresistibly tangy and herbaceous recipe for Soused Mushrooms, a marinated mushroom dish that’s as versatile as it is flavorful. Tender button mushrooms are gently cooked and infused with a vibrant medley of white wine vinegar, olive oil, garlic, fresh thyme, and a hint of spice from optional chili flakes. The result is a savory-sour profile that deepens overnight as the mushrooms soak in the aromatic marinade. Perfect as an elegant appetizer, a make-ahead side dish, or a zesty topping for crusty bread, these soused mushrooms shine at any gathering. Plus, they’re ready in under 30 minutes of prep and cooking, making them an easy yet impressive option for entertaining. Serve chilled or at room temperature, garnished with fresh parsley, for a dish that’s guaranteed to delight.
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Recipe Information
Ingredients
- 450 grams Button mushrooms
- 60 milliliters Olive oil
- 60 milliliters White wine vinegar
- 3 pieces Garlic cloves
- 2 sprigs Fresh thyme
- 1 piece Bay leaf
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Parsley (for garnish)
- 120 milliliters Water
Instructions
Clean the button mushrooms by gently wiping them with a damp cloth or rinsing them quickly under cold water; pat them dry with a paper towel.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the garlic cloves (crushed but left whole) and sauté for 1-2 minutes until fragrant, but do not let them brown.
Add the cleaned mushrooms to the pan and sauté for 5 minutes, stirring occasionally, until they start to release their own juices.
Stir in the white wine vinegar, water, fresh thyme sprigs, bay leaf, black peppercorns, salt, sugar, and red chili flakes (if using).
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for another 8-10 minutes, stirring occasionally, until the mushrooms are tender and have absorbed the flavors.
Remove the pan from the heat and let the mushrooms cool completely in the marinade.
Transfer the mushrooms along with their marinade into a clean, airtight container and refrigerate for at least 4 hours or overnight to allow the flavors to deepen.
Before serving, discard the thyme sprigs, bay leaf, and garlic cloves. Transfer the mushrooms to a serving dish and garnish with freshly chopped parsley.
Serve chilled or at room temperature as an appetizer, side dish, or topping for crusty bread.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1532 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
