Marinated Mushrooms – The Happy Food Chef Robin Joy

Marinated Mushrooms – Basic # 1 quick and easy!


1 small box Baby Bell Cap Mushrooms, cut in quarters

1/2 teaspoon Italian seasonings, dried

Plus a small handful chopped fresh herbs of choice – basil, rosemary, thyme, parsley, lemon balm

2 large cloves garlic, sliced paper thin or finely minced

Salt and pepper to taste

1/2 cup Balsamic Vinegar

1/4 cup water

Olive oil to taste


  1. In a medium saucepan, place 1/4 cup balsamic vinegar and 1/4 to 1/2 cup water on medium. Add dried Italian seasonings only at this time. Turn down to a simmer until mushrooms are well cooked. Cook down the liquid until there is only a small amount left in the pan.
  2. Add the remaining 1/4 cup balsamic vinegar, garlic, and fresh herbs. Cook slightly until you have a nice glaze. If you need to add a drop more water, add a tablespoon now. You are looking for this to be a glaze not too liquidy! (my own word)
  3. Turn the heat off and add a touch of olive oil while the mushrooms are still in the pan and stir. Done! Serve as a side dish or in a salad or any other number of ways!
Baby Bell Cap Mushrooms cut in quarters

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