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Marisolio Marinated Mushroom Appetizer

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

5 minutes


6 people


  • 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.
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