Italian marinated mushrooms are a fantastic way to enjoy the earthy flavor of mushrooms while adding a delightful tang. These little bites make a great addition to any appetizer spread or a simple side for dinner.
This recipe tackles issues of blandness and lack of flavor in typical marinated mushrooms, resulting in a vibrant and easy dish for various occasions.
Sometimes I struggle with getting my mushrooms to absorb flavors; I’ve found this recipe fixes that by letting the mushrooms soak in a wonderful marinade. It’s great for busy nights or when company drops by unexpectedly.
This recipe takes only about 10 minutes to prepare plus a quick 30-minute marination, ensuring that even on a rushed day, you can serve up something delicious and satisfying. It guarantees tasty mushrooms that are ready to impress your friends or family.
If you’re looking for a quick side dish to pair with your meals, check out my Stuffed Mushrooms recipe next!
Table of contents
Why You Will Love This Recipe
- Bright, Bold Flavor Fresh mushrooms soak up the zesty marinade, bringing a punch of garlic, herbs, and a kick of chili. Each bite delivers a satisfying burst of Italian zest.
- Easy Prep With just 10 minutes of prep and a quick boil, these mushrooms are a breeze to make. You’ll have a tasty dish ready in no time, perfect for any occasion.
- Flexible Use These marinated mushrooms shine on their own as an appetizer or can be tossed into salads, sandwiches, or pasta for extra flavor. Their adaptability makes them a great addition to your culinary repertoire.
- Long-Lasting Freshness When stored properly, these flavorful mushrooms hold their taste in the fridge for up to five days. This allows you to prepare them ahead of time for parties or weekday meals.
Flavorful Italian Marinated Mushrooms Recipe
- Prep Time: 60 minutes
- Cool Time: See notes
- Cook Time: 25 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy, golden lion’s mane ‘crab’ cakes made with shredded mushrooms, Old Bay, and a dill aioli. Vegetarian and perfect as an appetizer.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Look for firm, unblemished mushrooms. Cremini or button mushrooms work best for their texture and ability to soak up flavors.
- Balsamic vinegar: Opt for a high-quality balsamic vinegar for its sweet and tangy notes. This balances the earthiness of the mushrooms and adds depth to the flavor.
- Garlic: Fresh garlic is a must! Mince it finely to release its pungent flavor, which elevates the marinade. Avoid pre-minced garlic, as it loses its fresh taste.
- Fresh herbs: Basil and parsley provide vibrant flavor. Use them fresh for the best results, as dried herbs can’t replicate their bright essence.
- Red pepper flakes: These add a nice kick! Adjust the amount based on your heat preference, but a little goes a long way in enhancing the flavor.
- Mushrooms: Look for firm, unblemished mushrooms. Cremini or button mushrooms work best for their texture and ability to soak up flavors.
- Balsamic vinegar: Opt for a high-quality balsamic vinegar for its sweet and tangy notes. This balances the earthiness of the mushrooms and adds depth to the flavor.
- Garlic: Fresh garlic is a must! Mince it finely to release its pungent flavor, which elevates the marinade. Avoid pre-minced garlic, as it loses its fresh taste.
- Fresh herbs: Basil and parsley provide vibrant flavor. Use them fresh for the best results, as dried herbs can’t replicate their bright essence.
- Red pepper flakes: These add a nice kick! Adjust the amount based on your heat preference, but a little goes a long way in enhancing the flavor.
Recipe Tips
- If mushrooms release too much water during cooking, quickly drain them and pat dry with paper towels immediately to prevent sogginess.
- When using white wine vinegar, consider 1 tablespoon of lemon juice as a substitute for a tangy flavor, enhancing the overall taste profile.
- If marinated mushrooms lack flavor after 30 minutes, let them sit for an additional 15 minutes in the marinade for better absorption.
- When working with fresh garlic, ensure it’s minced finely for even distribution in the marinade; this enhances the garlic flavor throughout.
- If the mushrooms seem rubbery after boiling, reduce the cooking time to about 2 minutes to maintain a tender texture.
Serving Suggestions
Serve Italian marinated mushrooms as an antipasto platter alongside olives and cured meats. A fresh arugula salad or roasted vegetable medley complements these mushrooms well.
Use Italian marinated mushrooms to make a topping for crostini or bruschetta. Add them to a pasta dish or mix into a quinoa salad for a flavor boost.
Top with balsamic glaze or a sprinkle of fresh parmesan cheese before serving. You can also add chopped fresh herbs for extra flavor.
Recipe variations
- You can use cremini mushrooms or white button mushrooms if you want a slightly earthier flavor in your Italian marinated mushrooms recipe.
- Add 1 teaspoon of Italian seasoning, 1 tablespoon chopped fresh parsley, 1 clove minced garlic, 3 tablespoons olive oil, and 3 tablespoons white wine vinegar for the marinade.
- Either fresh mushrooms or pre-sliced fresh mushrooms work well; just make sure to rinse and boil them briefly before marinating for best texture.
- If making a larger portion, double the marinade ingredients for 32 ounces mushrooms, tossing in batches and adjusting cooking time accordingly.
- While developing this recipe, I discovered it pairs perfectly with my Mushroom Spinach Pasta for a satisfying Italian meal.
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How to Store?
To keep your Italian Marinated Mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Place mushrooms in an airtight container at room temperature. Consume within 2 days to maintain texture and flavor stability.
Refrigeration: Store mushrooms in an airtight container inside the refrigerator for up to 5 days. Keep chilled to slow spoilage and preserve freshness.
Freezing: Transfer mushrooms into a freezer-safe container or bag. Freeze for up to 3 months. Defrost in the refrigerator before serving.
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