Main Course: Zesty Marinated Mushrooms


  • 4 cans (about 284 ml) whole mushrooms, well-drained
  • 1 small onion, very thinly sliced
  • ½ cup vegetable or olive oil
  • ½ cup white or apple cider vinegar
  • 1 tablespoon of honey
  • 1 tablespoon mustard
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • 2 bay leaves

Directions for Preparation

  1. In a medium-size bowl, mix everything together.
  2. Store in a covered container in the fridge overnight. Stir the mushrooms a few times throughout the day.
  3. When ready to serve, remove half of the sauce and the bay leaves. Set the mushrooms out on the table in a few glass mason jars or in a nice bowl. Toothpicks are handy to have close by for easy snacking.

These zesty mushrooms are a hit every time!  This recipe comes from a small town where potlucks and buffet-style gatherings are commonplace. Leftover dressing can be used as a marinade for grilled pork or chicken. Stock cupboards with canned vegetables for days when you might be out of fresh or frozen. They are still a healthy choice if you drain and rinse the vegetables to remove excess sodium. Fresh mushrooms cannot be substituted in this recipe since they become soggy.

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