Paleo Happy Hour’s Marinated Mushrooms

Today’s recipe comes from Kelly Milton, author of the blog Paleo Girl’s Kitchen and the excellent cookbook Paleo Happy Hour: Appetizers, Small Plates & Drinks. As I mentioned in an earlier Paleo Cookbook Roundup, I really like her book because it deftly balances all the elements you’d need for hosting a party, including plenty of drink and appetizer ideas.

To highlight how easy some of the recipes are, we decided to do a recipe swap, where I made a recipe from her book, and she tackled one from my upcoming cookbook (she made Sukuma Wiki, check out her post here). Her Marinated Mushrooms fit the bill perfectly as a simple, make-ahead dish that isn’t going to break the bank. Straight from the book:

“These mushrooms are marinated in a delicious blend of herbs and spices that excite the palate. Because they are so light, you can pair them with another richer appetizer or a heavy meal. They are also light on the budget compared to the cost of buying gourmet marinated mushrooms from the grocery store.”

Serves 6 to 8

1/3 cup olive oil
4 cloves garlic, minced
1/3 cup red wine vinegar
2 tbsp minced fresh thyme
1 tbsp dried parsley
1/2 tsp ground mustard
1/4 tsp sea salt
1/4 tsp black pepper
3 cups white mushrooms, quartered

1. In a medium-sized skillet, warm the olive oil over medium heat, then add the garlic. Sauté until aromatic, about 30 seconds, then add everything but the mushrooms. Simmer for 3 minutes to allow the flavors to marry, reducing heat as needed to maintain a gentle simmer.

2. Add the mushrooms and sauté until softened, about 5-10 minutes. Transfer everything to a container, cool, cover and chill until ready to serve. These mushrooms can be made up to two days in advance of your party.

17 thoughts on “Paleo Happy Hour’s Marinated Mushrooms

  1. This is wonderful. Used up some of my too many mushrooms, served it to 3 generations on July 4. Got rave reviews and a request for the recipe. Going to do this again for a camping reunion in a couple weeks. Easy do-ahead. Thank you!
    Ps. Had a bit of left over marinade after we finished the mushrooms, so this morning I tossed it into the skillet of sautéed veggies for our breakfast. Gave the dish a bit of pizzazz.


  2. Have to add, right after commenting about these mushrooms, I tried your recipe for sukuma wiki, which was also a hit at our table and is now on the “repeat often” list. Next time, I’m going to make up some extra batches of just the spices, package them in coffee filters, and stash them in a small tea tin. Then it will go even faster for awhile. There is no waste doing this; the filters are still just fine for coffee. Not enough spice sticks to the filter to change the flavor at all. (Too bad)


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