No-cook marinated mushrooms

    (20)
    3 days 10 min

    These mushrooms are not only delicious, but they require no cooking! Simply mix all of the ingredients together and allow them to marinate for 3 days. Serve as a side dish, appetiser or a snack.


    18 people made this

    Ingredients
    Serves: 10 

    • 675g button mushrooms
    • 1 1/2 tablespoons salt
    • 1 1/2 tablespoons caster sugar
    • 1/4 teaspoon crushed chillies
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried oregano
    • 1/2 teaspoon monosodium glutamate
    • 1 teaspoon chopped garlic
    • 1 onion, chopped
    • 175ml vinegar
    • 75ml olive oil

    Method
    Prep:10min  ›  Extra time:3days marinating  ›  Ready in:3days10min 

    1. Combine the mushrooms, salt, sugar, chillies, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

    Ingredients

    Monosodium glutamate can be purchased online or at any Asian/Oriental speciality store.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (15)

    by
    49

    I rated this a 4 as is, but I make a version that my family & friends give a 5 with giant portobello caps, which I marinate and then grill. My 17-year-old daughter asks for them about 3 times a week! I eliminate the salt, sub honey for sugar, use fresh oregano, omit the msg, use 1 tablespoon minced garlic, sub balsamic vinegar, reduce the pepper to 1/8 tsp and add about 1/4 c. soy sauce (hence the omitted salt, tho I add fresh-ground sea salt at the table), about 1/2 teaspoon minced fresh ginger, and a Tbs or so of chopped scallion if I have any on hand. I haven't marinated as long as 3 days; 24 hours seems plenty. I've also thrown in large pieces of bell pepper and chunks of zucchini, all of which have been a big hit among family & guests (including a lot of my daughter's teenaged friends).  -  25 May 2010  (Review from Allrecipes US | Canada)

    by
    34

    I make something like this for summer potlucks, only I don't use MSG, I double the spices and I use a couple tbsp. of balsamic vinegar instead of white vinegar. I could eat the whole bowl. You're best of doubling this at least. This recipe is good with baby bellas, too.  -  24 May 2010  (Review from Allrecipes US | Canada)

    by
    15

    Fantastic! Really tasty. Everyone who has tried it loves it.  -  22 Nov 2010  (Review from Allrecipes US | Canada)

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