For a spicier kick, add 1/8 teaspoon of red pepper flakes to the marinade. Button, cremini, or a mix of wild mushrooms work well in this recipe. Adjust cooking time based on the type of mushroom used. Feel free to experiment with other herbs such as thyme or oregano for a different flavor profile. The marinated mushrooms will keep in the refrigerator for up to 5 days. Serve chilled or at room temperature for the best flavor.
Marinated Mushrooms with Red Bell Peppers
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME5 hrs
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SERVING12 People
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VIEWS26
Earthy mushrooms and sweet red bell peppers mingle in a tangy, herbaceous marinade, creating a vibrant dish that's ideal as an appetizer, side, or buffet centerpiece. Prepare it ahead of time to allow the flavors to deepen, resulting in an even more delicious experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate4 g
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Fiber1 g
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Protein3 g
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Saturated Fat0 g
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Sodium53 mg
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Sugar2 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium saucepan, combine the red wine vinegar, water, corn oil, white sugar, chopped onion, fresh parsley, dried basil, minced garlic, salt, and black pepper. (Prep time: 5 minutes)
02
Step
5 mins
Bring the mixture to a boil over medium-high heat, stirring occasionally. (5 minutes)
03
Step
2 mins
Add the mushrooms and diced red bell pepper to the boiling mixture. Return to a boil, then reduce the heat to low. (2 minutes)
04
Step
10 mins
Simmer gently until the mushrooms are tender, about 5 to 10 minutes, stirring occasionally to ensure even cooking. (10 minutes)
05
Step
1 hrs
Remove the saucepan from the heat and allow the mixture to cool to room temperature. (60 minutes)
06
Step
4 hrs
Transfer the cooled marinated mushrooms and bell peppers to a covered container and refrigerate for at least 4 hours before serving. This allows the flavors to meld and deepen. (240 minutes)
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Elvie Thompson
May 29, 2025I made this for a party and it was a huge hit! Everyone loved it, even those who aren't big mushroom fans.
Lorena Cummings
Apr 10, 2025The marinade is perfect – not too vinegary, not too sweet. I used a mix of different mushrooms and it turned out great.
Dallin Runolfsdottir
Apr 2, 2025I've made this several times now and it's always a crowd-pleaser. I like to make it a day or two in advance so the flavors really develop.
Rodolfo Willms
Mar 6, 2025This recipe is a keeper! So easy to make and the flavors are amazing. I added a pinch of red pepper flakes for a little heat.