Marinated Mushrooms in red wine

Marinated Mushrooms

Published On 3 November, 2014 | Dairy Free, Gluten Free, Kosher, Side Dish, Vegan

I have always loved the Jewish ritual of Shabbat.  I’ve written about my ritual reset a few times and I really believe the chance to be present, and in the moment, for 25 hours is something that everyone should try. Some of my favorite memories have taken place on Shabbat which could be why so many of my favorite foods or recipes are tied to this special day.

This is one of those recipes.

We spent many a shabbat lunch at the home of friend’s of ours.  He hailed from London, she had made her way from Argentina to Israel, and somehow, they had chosen Manchester for their home.  No matter matter how many people the table was set for, four or twenty-four, I can’t remember a meal that didn’t open with these marinated mushrooms. And now, I’m able to pass this childhood tradition of mine down.

My son making a childhood favorite of mine. I love sharing the #kitchen with this guy! #foodie #picoftheday

There’s simplicity and purity in this dish.  Good old fashioned ingredients, real foods, and they marry to create something that tastes filling and regal, served hot or cold.  I’ve made this with button mushrooms as well as baby portobello mushrooms and if you want to serve this hot, you could marry this dish with a bed of grilled polenta.


This recipe is completely scaleable, you want to make sure you have enough wine to cover the mushrooms while they cook.  I recommend enough wine to enjoy a glass while you’re cooking too.

Whole Cloves of Garlic

You can also change up the amount of garlic you use.  I did use garlic powder instead of fresh cloves of garlic on one occasion.  The dish wasn’t terrible, but it wasn’t quite the same so fresh is best.


Mushrooms Marinated in Red Wine


  • Mushrooms in wine
  • Half or 1 head garlic
  • 1lb mushrooms
  • One to two glasses of red wine
  • Salt and Pepper
Method and preparation
  • Crush your garlic and fry in olive oil to release fragrance and flavor.
  • Peel and wash your mushroom then add them to the skillet.
  • Sprinkle some salt to so help the mushrooms release their juices.
  • Cover with red wine.  I have used syrah, merlot and cabernet, it works well every time.
  • Season with salt and pepper.
  • Simmer until wine has reduced and mushrooms are soft.

You can store these mushroom in the fridge for up to a week.  Legend tells me that they freeze well.  I’ve never been able to resist them for long enough to find out though!


Marinated Mushrooms in red wine

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