There are so many different recipes out there for marinated mushrooms, and they are all good. This is a real basic approach, slightly adaptated based on what we generally have around. Plus, the leftover marinade makes a great salad dressing!
1 pound fresh mushrooms
1/4 cup olive oil
1/4 cup vinegar
1/4 cup diced onion
2 cloves garlic, minced
2 teaspoons sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon whole black peppercorns
1 bay leaf
Red pepper flakes
Salt and pepper to taste
Fresh chopped parsley
Rinse and cook mushrooms in a large pot of boiling salted water just until tender, about 3-4 minutes. Drain well, but don’t rinse again.
In a large bowl, combine olive oil, vinegar, onion, garlic, sugar, Italian seasoning, peppercorns, red pepper flakes and bay leaf. Season with salt and pepper to taste and add warm mushrooms. Toss well and the warmth of the mushrooms should be enough to dissolve the sugar, salt, etc.
Transfer to an airtight container like a mason jar and place in the refrigerator for at least 8 hours. Ideal flavor in 2-3 days and lasts up to 5 days.
Serve cool or room temperature and drizzle with the marinade.
Try altering the types and amounts of sugar and vinegar depending on your preference for sweet or tangy.