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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

Marisolio Marinated Mushroom Appetizer

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

5 minutes


6 adult(s)


Ultra Premium Arbosana Extra Virgin Olive Oil,
Ultra Premium Picholine Extra Virgin Olive Oil,
Koroneiki Extra Virgin Olive Oil

This is one of the easiest and tastiest appetizers you can make. Hardly any calories and everyone loves them. Make plenty, because they disappear quickly.


  • 1/2 cup dry white wine
  • 1/2 cup Arbosana, Picual, Picholine, or Koroneiki Extra Virgin Olive Oil
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon thyme leaves
  • 1/4 teaspoon fresh ground pepper
  • 3/4 teaspoon salt
  • 2 teaspoons sugar
  • 3 Tablespoons chopped parsley
  • 1-1/2 lbs. small whole mushrooms


  • In a 3-quart pot, combine the dry white wine, olive oil, lemon juice, garlic cloves, thyme leaves, pepper, salt, sugar and parsley. Cover and simmer over low heat for 5 minutes.
  • Add the mushrooms to the dressing; cover and simmer 5 minutes. Remove from heat and cool to room temperature. Refrigerate mixture at least four hours or as long as overnight.
  • To serve, lift mushrooms from marinade with a slotted spoon and place in a lettuce-line bowl; garnish with 1 Tablespoon chopped parsley. Place toothpicks next to bowl for easy mushroom retrieval.