- 1½ cups apple cider vinegar or other favourite clear vinegar
- 3 cups water
- 5 cups small, or halved and quartered mushrooms (e.g. shitake,
portabellini, crimini, oyster, etc.)
- 4–6 garlic cloves, finely minced
- ¾ cup extra virgin olive oil
- 2 tablespoons finely chopped parsley or cilantro
- Himalayan salt and black pepper, to taste
In a large covered saucepan, bring the vinegar and water to a full boil. Add
the mushrooms and boil for 20 minutes, or until the mushrooms are tender
and the flavour is well absorbed.
Carefully scoop the cooked mushrooms out
of the pot with a slotted spoon, and place in
a strainer with a bowl under it. Allow to cool
for about 5 minutes, then put mushrooms
into a bowl, and stir the garlic and oils to
completely saturate them.
Stir in the cilantro or parsley, and season
with salt and black pepper to taste. Let the
mushrooms marinate a couple of hours or
more in the refrigerator to deepen the
flavour. Garnish with more cilantro and/or
parsley and serve.
These marinated mushrooms are a wonderful
addition to salads or wraps, as a pizza topping,
chopped and added to pasta, or as a topping
to my garlic-infused polenta. They keep very
well in the refrigerator for at least 2–3 weeks.
Makes about 2 cups.
Theresa Nicassio, PhD, Psychologist
Theresa is a kindness advocate, chef, wellness
educator, and the award-winning author of
YUM: Plant-Based Recipes for a Gluten-Free