These Marinated Mushrooms are a perfect addition to an antipasti platter of meats.


  • ½ cup champagne vinegar

  • 2 ½ tbsp caster sugar

  • ½ tsp. coriander seeds

  • ½ tsp. chilli flakes

  • 2 cloves garlic, peeled

  • Olive oil

  • 100g button mushrooms, cut into 2

  • 100g swiss brown mushrooms

  • 100g shiitake mushrooms, stalks removed and cut into 2

  • 100g enoki mushrooms

  • 3 sprigs marjoram


  • 1.

    Place vinegar, caster sugar, coriander seeds, chilli and whole garlic into a small saucepan and bring to the boil. Reduce to a simmer and cook for a further 5 minutes.

  • 2.

    In a large sauté pan add a good drizzle of olive oil, add all mushrooms and allow to slowly sweat over a medium heat for 10 minutes, shaking the pan every now and then. Now add the sugar and vinegar mixture to the pan along with the marjoram and cook for a further 2 minutes. Allow to cool slightly and serve warm or at room temperature. This is a perfect addition to an antipasti platter

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 95kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 14g
  • Sugar 9g
  • Sodium 8mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 6-8
Time: 20 minutes

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