Balsamic, Garlic & Rosemary Marinated Mushrooms

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  • 3 8 oz. containers of white mushrooms
  • 2/3 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 teaspoons minced garlic
  • 1 tablespoon fresh rosemary, finely chopped
  • Zest of 1/2 a lemon

Materials: 1 quart glass mason jar with lid and ring


  1. Trim mushroom stalks flush to the button and rinse off soil.
  2. Bring a large saucepan of equal parts vinegar and salted water to a boil and blanch mushrooms for 2 minutes. Place into ice water bath to quickly halt cooking process. Allow them to cool and then drain.
  3. Place balsamic vinegar, olive oil, black pepper, salt, garlic and rosemary into the saucepan and bring to a gentle simmer to combine. Allow to cool as to not overcook mushrooms once added to marinade.
  4. Add drained mushrooms to the cooled marinade and gently toss.
  5. Add the lemon zest into marinade.
  6. Transfer to a mason jar container and place in refrigerator for at least 24 hours and consume within 7 days.