Marinated Mushrooms with Fresh Tarragon


by: NYC Cook

These mushrooms may not look like much, especially after they have sat awhile and turned dark, but the darker they are, the better their flavor. For the best flavor make them the day before serving.


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serves: 6

1 pound cultivated mushrooms (preferably cremini)

1/2 cup extra virgin olive oil (or more as needed)

1/4 cup sherry vinegar (or aged balsamic vinegar, or more to taste)

2 tablespoons fresh tarragon leaves



Nutrition Facts
Marinated Mushrooms with Fresh Tarragon

Servings Per Recipe: 6

Amount per Serving

Calories: 188

  • Total Fat: 18.4 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 14.6 mg
  • Total Carbs: 4.9 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 0.8 g
  • Protein: 2.6 g

how is this calculated?

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1.  Cut the end off the bottom of each mushroom stem if dried out or dirty. Rinse the mushrooms in a colander under running cold water while rubbing them together between your hands. Drain the mushrooms until dry, and then slice them as thinly as you can. You can use a vegetable slicer set to the thinnest setting, but be careful of your fingers.

2.  In a large bowl, toss the mushrooms with the oil and l/4 cup vinegar. Add the tarragon and toss to mix. Season with salt and pepper, cover, and refrigerate for at least 4 hours and up to 24 hours before serving.

3.  As the mushrooms sit, they will darken and become more flavorful. Just before serving, taste the mushrooms again and add a little more oil if they seem dry, or more salt, pepper, and vinegar if needed.

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