Recipes › Appetizer › Marinated Mushroom Antipasto Recipe

Marinated Mushroom Antipasto Recipe

Recipe by Pedro M. A. Neves

This marinated mushroom antipasto is a classic Italian appetizer that showcases tender mushrooms infused with garlic, herbs, and bright vinegar. A simple yet elegant dish that improves with time as flavors deepen, it's perfect for entertaining or as part of an Italian charcuterie board.

Ingredients

• 600g (1.3 lb) mixed mushrooms, quartered
• 90ml (6 tablespoons) extra virgin olive oil
• 45ml (3 tablespoons) white wine vinegar
• 4 cloves garlic, thinly sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 4-5 black peppercorns
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 250ml (1 cup) water
• 15g (1/4 cup) fresh parsley, chopped
• Small wedge of lemon

Instructions

1. Rinse mushrooms under cold water and pat completely dry with paper towels. Trim the stem ends and quarter any large mushrooms, keeping smaller ones halved to ensure even cooking.

2. Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium-high heat. Working in batches, sauté the mushrooms until golden brown and any released moisture evaporates, about 8-10 minutes total.

3. Add the remaining 60ml (4 tablespoons) olive oil and sliced garlic to the pan. Stir gently for 1 minute until fragrant, being careful not to burn the garlic.

4. Pour in the white wine vinegar and water. Add the bay leaf, oregano, thyme, peppercorns, red pepper flakes, and sea salt.

5. Bring to a gentle simmer and cook uncovered for 8-10 minutes, allowing the flavors to meld. The mushrooms should be tender and the liquid slightly reduced.

6. Remove from heat and let cool to room temperature, about 15-20 minutes. Transfer the mushroom mixture including all the marinade to a glass or ceramic container.

7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop. The antipasto will keep refrigerated for up to 10 days.

8. Before serving, remove from refrigeration 15 minutes ahead to take off the chill. Stir gently and taste, adjusting seasoning if needed. Garnish with fresh parsley and serve with crusty bread or crackers.

Substitutions

• Red wine vinegar can replace white wine vinegar for a deeper, richer flavor
• Fresh basil and oregano can replace dried herbs if available; double the quantity
• Balsamic vinegar adds sweetness; use 30ml balsamic with 15ml white wine vinegar instead
• For heat-sensitive palates, omit the red pepper flakes entirely

Tips

• Do not skip the drying step after rinsing mushrooms; excess water prevents proper browning and dilutes the marinade
• Make this recipe 1-2 days ahead so flavors develop and intensify—it actually improves over time
• Use cremini, portobello, or button mushrooms; avoid delicate varieties like oyster mushrooms which become mushy

Antipasto, meaning 'before the meal,' is a foundational part of Italian dining culture. Marinated mushroom preparations are especially popular in Northern Italy where they appear at outdoor markets and family gatherings, often made in large batches to preserve through the seasons.

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