Everyone loves a good charcuterie board and there is no more fun way of eating a delicious collection of bites. You can have a bit of this or a bit of that, then go back for more. Along with the usual suspects of cured meats, cheese, pâté, pickled items I’m sharing with you my really easy herb and garlic marinated mushrooms that bring a little something different to the board.
I have been enjoying quality charcuterie for many years, and there’s a wonderful variety of products out there to explore.
A well-stocked charcuterie spread has everything you need to assemble a wonderful charcuterie that can be enjoyed for entertaining, snacking, or in my case ‘Charcuterie At Sea’. I live in a beach/marina community and there is nothing my husband and I enjoy more than taking out a boat and enjoying the ocean and the weather. We always bring along a lot of food and it’s always charcuterie because you can eat at your leisure while boating the seas.
When I make charcuterie, I also like to include something homemade, a simple dish like these herb and garlic marinated mushrooms which are a delicious addition to a charcuterie. These mushrooms are also delicious in salads or as a simple snack enjoyed right out of the jar, like I do.
My preference of mushroom for this recipe are cremini or baby bella because they have so much more flavor than regular button mushrooms, but you can pick which mushrooms you like. There’s a lot to choose from.
I do like to cook the mushrooms before marinating them. This serves 2 purposes, firstly, they taste better cooked and secondly cooking all the ingredients intensifies the flavors and brings them together for a more flavorful mushroom.
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Charcuterie Board Must-Have: Herb and Garlic Marinated Mushrooms
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
These marinated mushrooms add a gourmet touch to any charcuterie board.
The herbs and garlic create a flavor explosion thats perfect for snacking.
Ingredients
- 2 tbsp + 1/4 cup (60 ml) light olive oil
- 1 lbs (454 g) cremini or baby bella mushrooms
- 1/3 cup (79 ml) shallot
- 2 cloves garlic
- 1 tbsp (15 ml) white wine vinegar
- 1 lemon juice
- 4 sprigs thyme
- 2 tbsp (30 ml) fresh rosemary leaves
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add mushrooms and shallots; cook, stirring often, until the shallots soften. Do not brown.
- Add garlic, vinegar, lemon juice, thyme, rosemary, bay leaves, salt, pepper, and 1/4 cup olive oil.
- Stir to mix well and simmer for 5 minutes, or until the liquid from the mushrooms has reduced.
- Transfer to a large bowl and allow to cool to room temperature.
- Once cooled, transfer to a 20-ounce jar, seal, and refrigerate for at least 4 hours, up to 5 days.
Notes
- For deeper flavor, marinate the mushrooms overnight.
- Substitute other mushrooms like shiitake or oyster for a different taste profile.
- Store marinated mushrooms in the refrigerator for up to 5 days; they will keep longer if kept sealed tightly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 3
Frequently Asked Questions
What herbs should I use for the marinated mushrooms?
For this recipe, you should use fresh thyme and rosemary to infuse the mushrooms with flavor.
How long should I marinate the mushrooms for optimal flavor?
Allow the mushrooms to marinate for at least 4 hours, but for the best flavor, marinating them overnight is recommended.
Can I use different types of mushrooms in this recipe?
Yes, you can use different types of mushrooms such as cremini, shiitake, or even button mushrooms, but ensure they are all roughly the same size for even cooking.
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Ive been buying the jarred marinated mushrooms for years and never once thought about making them. Did a jar on sunday and theyve been on everything since, not just the board. By day three theyre a lot more garlicky, which im not complaining about.
Started these on sunday for a board at the weekend and they never made it that far. Kept picking at the jar every time i opened the fridge. Doubling it next time.
Making these for a board im putting together this weekend.
Good tips but a board this size is a lot of work for two people. Scaled it way down and it was still plenty.
I always run out of the marinated mushrooms FIRST, so double batch from now on.