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These portobello mushrooms are sliced and then marinated in a mixture of oil, vinegar, and seasonings before they’re lightly cooked. Customize them each time for a different flavor profile.
Last week we drove to Sarasota for my birthday and made a long weekend of it.
On the way up there, we took a detour to Naples for lunch. We ate at this cute little courtyard-style cafe and I got a key lime shrimp salad that had marinated portobello mushrooms in it.
You know how you get so in your routine of cooking the same foods that you sometimes just need a reminder to branch out and make something new?
Those mushrooms were my reminder. They had this really lovely meaty texture and were bursting with flavor thanks to whatever they had marinaded in.
I couldn’t wait to get back into my own kitchen to make all the variations. That’s how good they were!
Ingredients
- portobello mushrooms
- extra virgin olive oil
- red wine vinegar
- dried oregano
- dijon mustard
- kosher salt
- freshly cracked black pepper
- cane sugar – tiny pinch
How to Make Marinated Portobello Mushrooms
PREP THE MARINADE
Slice the mushrooms crosswise and then cut each slice in half (or thirds). Add all the marinade ingredients to a medium-sized bowl and whisk in the bottom of the bowl before adding the mushrooms. Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
COOK THE MUSHROOMS
Heat a large pan over medium heat. Once hot, add the marinated mushrooms as well as the extra marinade in the bottom of the bowl. Cook for about 15 minutes until browned and caramelized on both sides.
SERVE
Remove from the heat. Spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt. Enjoy warm or cold.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make these marinated portobello mushrooms using what you already have? Here are some ideas…
- No red wine vinegar? ➝ other vinegar to use: balsamic or sherry
- No dried oregano? ➝ any dried herbs will work
- Optional add-ins ➝ Worcestershire sauce, coconut aminos, soy sauce, maple syrup, minced shallots, fresh or dried garlic
Helpful Tips
Achieve the most flavor
It’s worth it to leave the cooked mushrooms with some of the spooned marinade in the fridge until the next day. The flavor is incredible!
No need for perfection
These mushrooms are a great example of how relaxed cooking can (and should) be. A squeeze of dijon, a couple of cracks of black pepper, a pinch of salt, etc. You don’t need to be too specific with measurements, but knowing how to make a simple vinaigrette is a complete game-changer.
Don’t cut the mushrooms too small
Mushrooms lose volume when they cook because of their water content. Even though the pieces will look big at first, just remember that they’ll shrink some.
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Marinated Portobello Mushrooms
Ingredients
- 6 oz portobello mushrooms, sliced see notes
- 3-4 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp dried oregano
- salt and pepper, to taste
- pinch of sugar
Instructions
- Slice the mushrooms crosswise and then cut each slice in half (or thirds).
- Add all the marinade ingredients to a medium-sized bowl and whisk in the bottom of the bowl before adding the mushrooms.
- Toss the mushrooms with the marinade until each piece is no longer dry. Cover and store in the fridge for 30 minutes.
- Heat a large pan over medium heat. Once hot, add the marinated mushrooms as well as the extra marinade in the bottom of the bowl. Cook for about 15 minutes until browned and caramelized on both sides.
- Remove from the heat. Spoon some of the marinade from the pan over the mushrooms. Sprinkle with flakey salt and serve warm or cold.
Notes
- Use at least 6 oz of portobello mushrooms. You can use more, just slightly adjust the marinade ingredients as needed.
- How can you make these marinated portobello mushrooms using what you already have? Here are some ideas…
- No red wine vinegar? ➝ other vinegar to use: balsamic or sherry
- No dried oregano? ➝ any dried herbs will work
- Optional add-ins ➝ Worcestershire sauce, coconut aminos, soy sauce, maple syrup, minced shallots, fresh or dried garlic
ooooh I’m going to try these tonight! might have to make some ahead of time and throw em on a homemade pizza!!! l’ll let you know!
That sounds incredible!!
After several work and household emergencies that through off my schedule I finally made these last night. I marinated the mushrooms for about 6 hours just because of work restraints- I knew I’d get home too late (again!) to start the marinade when I got home.
For the marinade the changes I made were maple syrup instead of sugar, added a bit of tamari and Worcestershire sauce, used a more generous amount of mustard.
Delicious!!!! Had this as my main meal with a bowl of sugar snap peas that I ate raw. Thank you!