Marinated Mushrooms

Marinated Mushrooms

There are certain foods that people either love or hate…without a whole lot of in-between.  Mushrooms are definitely one of those foods.  We live in a house divided.  Half of us LOVE mushrooms and the other half won’t even try them no matter how amazing I rave that they are.  No matter how hard I try they just won’t try them….sigh.  On the other side (my side) Ella, my 9 year old, claims them as one of her favorite foods.

As much as I love mushrooms I don’t particularly care for them raw.  To me they are a spongy and delicious carrier of other flavors….like vinegar or butter or salt or garlic.  Without all of that they don’t do a whole lot for me.  If that means I’m not a true mushroom lover then so be it.

These marinated mushrooms carry lots and lots of flavor.  They have a nice kick from the vinegar and garlic, but they almost have a bit of a meaty flavor that I love.  Ella and I finished these off quickly and I can’t wait to get some more mushrooms to make these again soon.

These are so easy to whip up and would be great to serve (and impress) at a party.  I’m sure you will have requests for the recipe from fellow mushroom lovers.  You can also keep them for yourself and just share with a cute 9 year old.


Source: Bell All’imento

Marinated Mushrooms
  • 8 ounces mushrooms - the original recipe uses cremini and I used white mushrooms cut into quarters
  • ¼ cup minced red onion - green onions would be yummy, too
  • 2 cloves garlic
  • 1 tablespoon minced flat leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  1. Clean and trim stems of mushrooms. Place in a saucepan with cold water. Bring to a boil and then simmer for about 5 minutes. Drain.
  2. Mix together onion, garlic, parsley, vinegar and oil. Toss mushrooms in oil mixture and thoroughly coat. Sprinkle with salt and pepper to taste.
  3. Refrigerate for at least 2 hours, but I found that these really tasted best the next day.
  4. Enjoy!


Spinach Dip

This is one of my favorite party recipes and I will very often have this on the spread if I am having a party. While I love trying new things for get togethers, there is just something about making something you know that everyone will love. This crab dip is another one of my favorite party recipes.

I have tried a few different recipes for spinach dip, but I always go back to this recipe using the Knorr Vegetable Soup Mix. I love it with a pumpernickel round, but rye works great, too. Try to find a nice big round to serve it in and then sometimes if I double the dip I will buy an extra loaf of bread so you don’t run out.

If you want to make this a bit healthier you could certainly use light sour cream and mayonnaise. You could also serve with vegetables instead of bread or I suppose if you found a nice whole wheat loaf you could use that, too.

One more note. You can find already diced water chestnuts in the Asian section of most groceries. The recipe calls for whole chestnuts chopped, but I very often buy the diced and they are perfect for this. Don’t skip these because they add so much to the dip!


Spinach dip
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed
  • 1½ c. sour cream
  • 1 c. mayonnaise (I use Hellmann's)
  • 1 (4 oz.) pkg. Knorr vegetable soup mix
  • 1 (8 oz.) can water chestnuts, finely chopped
  • 3 green onions, finely chopped
  • Round loaf of pumpernickel, rye or sourdough bread
  1. Squeeze spinach until dry (get as much water out as you can.
  2. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions.
  3. Refrigerate in a covered container at least two hours.
  4. Cut a hole in the center of the round of bread and remove bread. Cut the bread from the center into small 1 inch cubes. You may want to have one extra loaf of bread cut up in squares so you won't run out.
  5. Enjoy!