Marinated Mushrooms

Marinated Mushrooms

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  • Post category:Food / Recipes
  • Post last modified:January 29, 2023
  • Reading time:7 mins read

Marinated Mushrooms – A Mexican Inspired Side

The recipe I used as reference calls these Mexican Style Mushrooms, but its a Southwest style cookbook. I know a lot of Southwest cooking is inspired by Mexican cuisine, but for the sake of not knowing for sure, we will just call these Marinated Mushrooms.

Marinated Mushrooms

What You’ll Need

Listed below is what I used, you can always alter based on what you have on hand, ingredient or equipment wise. Whatever works for you.


You’ll really just need a nice sharp knife, maybe a slicer or mandoline if you have one, cutting board, and a medium sized pot.

Marinated Mushrooms Ingredients

  • Mushrooms- Obviously they’re the main ingredient here. You’ll want them to be about 2-3 inches nothing bigger. Make sure to clean and stem them. If you prefer your mushrooms smaller, slice them each in half.
Mushrooms before being marinated
  • Olive Oil, White Wine Vinegar, Garlic, Crushed Red Pepper, Chili Powder, Oregano, Salt, Pepper, Cumin – This is your marinade. A little bit of heat plus the aroma of the cumin and garlic makes this a mouth watering side.
  • Onion – Originally when I made this I sliced the onion as directed. I would in the future slice way thinner, or dice the onion. But that is a personal preference since onion is certainly not my favorite vegetable. It’s the texture for me.
  • White Wine Vinegar – Adds a nice tartness to the dish.
  • Garlic, Crushed Red Pepper Flakes, Chili Powder, Cumin, Oregano, Black Pepper, and Salt – The spices when combined add a nice flavor punch since the mushrooms have a more subtle flavor. Along with the vinegar, they have a nice bit of heat without being overwhelming.

Let’s Get to Cooking!

Start by slicing or dicing your onions to your preference. Next clean and stem your mushrooms and add them to a heatproof bowl and set aside. Then add the olive oil, vinegar, garlic, crushed red pepper, chili powder, oregano, salt, pepper, and cumin to a medium sized pot and bring to a boil. Once this mixture is boiling, add your onions. Stay close and stir frequently. It will be ready when the onions just begin to soften.

Onions marinating on stove

Pour this mixture over the mushrooms, cover and allow the mixture to marinate for at least two hours at room temperature to cool down and to absorb all the flavors of the marinade. After about two hours, or when the bowl is cool enough, you can add to the fridge to chill until ready to serve.

Marinated Mushrooms Recipe

Marinated Mushrooms

A Mexican and Southwest cooking inspired side dish. These can be made ahead to save you some time in the kitchen later!
Prep Time5 minutes
Cook Time15 minutes
Marinate2 hours
Total Time2 hours 20 minutes
Course: Side Dish
Cuisine: Mexican, US – Southwestern
Keyword: Mushrooms, Onions


  • 1 Sharp Knife, Slicer, or Mandoline
  • 1 Cutting Block
  • 1 Medium Sized Pot


  • 1 onion sliced thin and separated or diced into small pieces
  • 12 oz package of 2-3 inch mushrooms cleaned and stemmed
  • ½ cup olive oil
  • ½ cup white wine vinegar
  • 2 garlic cloves minced
  • ½ tsp crushed red pepper flakes
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp black pepper
  • ¼ tsp salt


  • Slice onion thinly or dice into small pieces as per your preference.
  • Clean and stem mushrooms. Slice in half if you prefer. Transfer mushrooms to heat proof bowl and set aside.
  • Add olive oil, vinegar, garlic, crushed red pepper flakes, chili powder, cumin, oregano, salt, and pepper to medium sized pot and bring to a boil.
  • Once boiling add onion. Stir frequently until onion begins to soften.
  • Once onion begins to soften, remove from heat and pour over mushrooms. Cover loosely and marinate at room temperature for about two hours or until bowl is cool to touch if you need to wait longer.
  • Chill until ready to serve.
New Mexico Border Chimichanga with Marinated Mushrooms and Spanish Rice

Marinated Mushrooms – Final Thoughts

This is a great side dish you can make hours ahead of time or even the day before. Leftovers can be chilled and stored for up to 5 days or so.

We originally served this alongside beef chimichangas and Spanish rice. I highly recommend this combination.

If you make this recipe please let us know, tag us on social media!

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