Antipasto Marinated Button Mushrooms
Afternoon Glass Case Snacks (New York Deli)
If you grew up navigating the glorious, chaotic aisles of an old-school New York appetizing shop, you know the glass case. Next to the smoked whitefish and the giant potato knishes sat plastic tubs of glowing, olive-oil-slicked marinated mushrooms. They were earthy, sharply tangy, and laced with garlic and oregano. The secret to making these at home on a weeknight isn't foraging for wild truffles; it's a brilliant, old-world Eastern European technique. Instead of pouring a dressing over raw mushrooms, you boil everyday supermarket button mushrooms directly in a heavily spiced, acidic brine. They release their water, shrink down, and soak up the garlic, vinegar, and olive oil like little sponges in exactly five minutes.
Before you start
Sort the mushrooms by size to ensure even cooking.
Leave small, bite-sized mushrooms entirely whole. Halve or quarter exceptionally large ones. Do not slice them thinly, or they will turn to mush during the boil.
Ingredients
- white button or cremini mushrooms1 lb
- water1/2 cup
- white wine vinegar1/2 cup
- extra-virgin olive oil1/3 cup
- garlic4 large cloves
- kosher salt1 tbsp
- granulated sugar1 tsp
- dried oregano1 tsp
- dried parsley1 tsp
- whole black peppercorns1/2 tsp
- crushed red pepper flakes1/2 tsp
- dried bay leaf1 large
Method
- 01
Combine the water, vinegar, olive oil, garlic, salt, sugar, herbs, and spices in a medium saucepan.
- 02
Bring the liquid to a rolling boil over medium-high heat, then carefully drop in all the prepared mushrooms.
It will initially look like there isn't enough liquid in the pot, but within sixty seconds the mushrooms will release their juices, shrink, and completely submerge.
- 03
Once the liquid returns to a boil, set a timer and let the mushrooms simmer for exactly five minutes.
Stir occasionally as they transform from bright white to a deeply saturated, olive-brown color. Do not overcook them.
- 04
Remove the pot from the heat immediately and allow the mushrooms to cool completely in their own liquid at room temperature.
As they cool, osmotic exchange pulls the olive oil, vinegar, and garlic flavor deep into their centers.
- 05
Transfer the mushrooms and all their liquid into a sealed container and refrigerate.
Notes
Let them rest in the refrigerator overnight.
While they can be eaten at room temperature immediately, they are exponentially better the next day once the flavors meld and the texture firms up.
Serve slightly chilled or at room temperature.
If serving straight from a cold fridge, let them sit on the counter for fifteen minutes so the extra-virgin olive oil can loosen up.
Save the leftover marinade.
Once the mushrooms are gone, you are left with a richly flavored, mushroom-infused vinaigrette perfect for dressing simple greens or a submarine sandwich.