Recipe courtesy of Mary Sue Milliken and Susan Feniger

Marinated Mushroom Caps

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  • Level: Easy
  • Total: 2 days 20 min
  • Prep: 2 days
  • Cook: 20 min
  • Yield: 30 bites
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1 pound small white mushroom caps

1 cup olive oil

1/2 cup freshly squeezed lemon juice

4 shallots, peeled and minced

1 teaspoon cracked black peppercorns

1 bay leaf

1 1/2 teaspoons salt

Chopped parsley for garnish


  1. Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
  2. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.