Recipe By Rina Mann
Published Jun 19th
Prep 10m Cook - Additional - Ready In 3d 10m
Servings 10 servings Calories 96.7

No cooking involved, the mushrooms marinate for three days.

Recipe Ingredients

  • 1 ½ pounds button mushrooms
  • 1 ½ tablespoons salt
  • 1 ½ tablespoons white sugar
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon monosodium glutamate (such as Ac'cent®)
  • 1 teaspoon chopped garlic
  • 1 onion, chopped
  • ¾ cup white vinegar
  • ⅓ cup olive oil

Cooking Directions

  1. 1 Combine the mushrooms, salt, sugar, red pepper, 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.

Nutrition Facts

  • Calories 96.7
  • Carbohydrate 6.4 g
  • Fat 7.5 g
  • Fiber 1.1 g
  • Protein 2.4 g
  • Saturated Fat 1 g
  • Sodium 1075.8 mg
  • Sugar 4 g


  1. I originally made this for my mushroom loving daughter who is at college. She hated it because of the vinegar flavor. However I've continued to make it several times for myself. I like it best the next day and that's generally how I eat it. I have been telling my buddies about these mushrooms and - Read more ...
  2. These just didn't work out for me. All I tasted was vinegar. The mushrooms were rubbery.
  3. I used balsamic and red wine vinegars instead of white and local raw honey instead of sugar for extra flavor. Didnt use any MSG. Marinated one day used 'shrooms in a pasta salad really tasty. Really liked marinating Portabella caps in it and then grilling as one reviewer mentioned. YUM. Nice take-along alternative for vegetarians - Read more ...
  4. I skipped the msg and used balsamic vinegar instead of white vinegar. Double the spices and you're all set. Wonderful flavor. A little oily but I've never had marinated shrooms that weren't. Thanks for the recipe.
  5. I used to buy marinated mushrooms from my local deli market they were expensive. This is very tasty same or better than my local deli. I don't use MSG as probably it is used in the recipe as a food preserver and my family makes sure that they don't last long in the fridge. I - Read more ...
  6. Made as directed except didn't add MSG it gives me headaches. Family couldn't keep out of it for even 24 hours! Had to practically hide it to get it to the 3 day mark. Tangy tasty wonderful combination. Daughter even used the liquid to put on bread! Salty slightly sweet tangy peppery wonderful combination.
  7. Simple recipe - I substituted red onion, apple cider vinegar, and eliminated the MSG. We ate it the same night and the vinaigrette is good - gets better in the fridge. Very nice!
  8. Fantastic! Really tasty. Everyone who has tried it loves it.
  9. 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, - Read more ...
  10. 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.