Spicy Marinated Mushrooms are a heavenly starter and side dish for any meal. The kick of jalapenos gives a warming hit whilst the soft delicate mushrooms help to keep the eat at bay. I often serve these as part of a steak and chips meal as in Steak with French Fries – Steak Frites. Both of these recipes are easy to prep and cook and work so well together that you will have an excellent main course for family and friends. The lemon zest and juice, the scallions and jalapenos, garlic and white wine create a perfect sauce for anything. The Spicy Marinated Mushrooms have the honour. Note, these are cooked due to the acidity in the marinade and not using conventional method.
Spicy Marinated Mushrooms
Superb appetiser that sets a high standard of both taste and quantity. These carry a superb kick.
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Servings: 6 people
Calories: 105kcal
Ingredients
- 8 oz mushrooms cut into 1/4
- 2 cloves garlic finely chopped
- 1 large scallion See Notes
- 2 medium jalapeño peppers See Notes
- 1/4 cup olive oil
- 1/4 cup lemon juice fresh,
- 2 tbsp fresh basil chopped,
- 2 tbsp dry white wine
- 1 tbsp lemon zest
- Notes Salt to taste
- ground pepper to taste
Instructions
- Combine all ingredients in a non-reactive bowl and toss mushrooms to coat thoroughly.8 oz mushrooms, 2 cloves garlic, 1 large scallion, 2 medium jalapeño peppers, 1/4 cup olive oil, 1/4 cup lemon juice, 2 tbsp fresh basil, 2 tbsp dry white wine, 1 tbsp lemon zest, Notes Salt, ground pepper
- Cover and refrigerate for at least 4 hours, or overnight.
- Serve cold.
Notes
Spicy Marinated Mushrooms are a superb appetiser that sets a high standard of both taste and quantity.
- Thinly slice the white and green part of the scallion. Also known as spring onion.
- The Jalapenos should be seeded and finely chopped.
- Instead of white wine, you can use water.
Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 2mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g
23 comments
These cold mushrooms are perfect on a hot day.
The mushrooms had a nice bite and the marinade had melded beautifully.
I made these the night before a picnic, and they were perfect straight from the cooler.
I didn’t expect such depth of flavour from such a simple dish.
The oil and acid didn’t make them mushy at all. Great contrast with the fresh herbs.
The basil added a fresh herbal touch that balanced the spice nicely. Served it as a starter at a dinner party—huge hit!
It’s nice to find a dish that’s full of flavour but still light
I tasted them after four hours and again the next day. Letting them sit overnight made a noticeable difference. Everything blended so well.
These would be brilliant with grilled meats.
I was worried the lemon juice might overpower, but it actually made the dish taste light and vibrant. A keeper.
If you like a bit of spice, these are for you. The jalapeños give a pleasant heat without overpowering the mushrooms. Lovely balance.
Perfect cold appetiser on a summer evening.
No cream, no cheese—just fresh ingredients and a bit of heat. Loved it.
They make a fantastic topping for greens or toast.
I appreciated the minimal ingredients and clean flavours. Will definitely make again.
Served these with olives, crusty bread, and cheese. The mushrooms held their own on the platter—spicy, garlicky, and mouthwatering.
After chilling overnight, the mushrooms soaked up all the marinade and became super flavourful. The heat from the jalapeños was just right.
That lemon zest really lifted the whole thing. Every bite had a zing that made my mouth water.
I’m a huge fan of mushrooms, and this dish didn’t disappoint.
These marinated mushrooms are a game changer! The combination of lemon juice, olive oil, garlic, and jalapeños made for such a bright, spicy, and zesty bite.
I liked that the mushrooms stayed firm, even after marinating.
Loved the citrus punch from the lemon juice and zest.
The wine and garlic really round it out, and the scallions add a nice bite.