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This simple dish has become a holiday staple at the Frischkorn house. Mama Frischkorn has been making these mushrooms since before I was born (she found the original recipe in a magazine in 1976). For me, this one dish is Christmas to me. As soon as I arrive at my parent’s house each year, I look in the fridge for these mushrooms and immediately dig in. They are awesome.
As great as mom’s recipe is, as a chef I have to take the recipe to the next level. Her recipe calls for standard white button mushrooms, but I like to use local Trumpet Royale mushrooms from Gourmet Mushrooms in Sebastopol, CA. I prefer the Trumpet Royale variety not just for their flavor, but also for the presentation. If you can’t find these mushrooms, feel free to use button mushrooms or any other mushroom without large brown gills.
These mushrooms make a great appetizer and I like to pair them with Grand Reserve Chardonnay. And once all the mushrooms are gone, the leftover marinade makes a wonderful marinade for chicken. Below is my version of the recipe, I hope you enjoy it.
Why You'll Love These Marinated Mushrooms
There's something really special about a recipe with generations behind it, and these marinated mushrooms deliver in more ways than one. They're the kind of appetizer that quietly disappears from the table before dinner is even served, and once you take that first bite, you'll understand exactly why they've become a Frischkorn family holiday tradition.
They're also just plain practical. Make them a day or two ahead and they only get better as they sit, which means less to worry about the day of your gathering. Set them out on a cheese board, tuck them into a mezze spread, or pile them on top of crostini with a smear of goat cheese. However you serve them, they're the kind of little bites that keep guests hovering near the appetizer table long after their glass is empty.
The Best Mushrooms for Marinating
Not every mushroom is built for a marinade. Some varieties soak up all those bright, herby flavors beautifully while holding their shape, and others turn dark, muddy, or unpleasantly soft in the process. Choosing the right one is the difference between a stunning appetizer and a disappointing one.
- Trumpet Royale (also called king trumpet or king oyster) is Chef Eric's top pick for good reason. Its thick, meaty stem holds up beautifully to the heat and marinade, and its mild flavor lets all the aromatics shine. Bonus: their striking shape makes for a truly gorgeous presentation.
- If you can't find Trumpet Royale, cremini and standard white button mushrooms are both fantastic backups. They're widely available, hold their texture well, and soak up the marinade evenly. Skip anything with soft, delicate gills like portobellos, since those brown, feathery undersides tend to break down into the marinade and turn the whole batch a muddy dark color. Not the vibe.
The general rule? Look for firm, dense mushrooms with a clean, mild flavor and no dark gills. Those are the ones that will still look beautiful and taste fresh three or four days into that fridge stay.
Key Ingredients
The magic of these marinated mushrooms is how much flavor comes from such a simple ingredient list. Every element earns its spot, working together to create that bright, herby, deeply savory bite that makes them so memorable. Here's what you'll need and why.
- Trumpet Royale mushrooms: The star of the show. Their meaty texture and mild flavor make them ideal for soaking up the marinade while holding their shape and looking gorgeous on the plate.
- Olive oil: The base of the marinade. A good-quality extra virgin adds richness and helps carry all the flavors evenly through every mushroom.
- Onion: Finely minced so it melts into the marinade, adding subtle sweetness and depth.
- Garlic: A few cloves bring savory warmth and that classic aromatic backbone.
- Fresh thyme: Adds an herbaceous, slightly floral note that plays beautifully with the mushrooms and lemon.
- Dry white wine: Deglazes the pan and brings brightness and complexity to the marinade. Use one you'd happily drink alongside the finished dish.
- Lemon (zest and juice): The secret weapon. The zest adds fragrant citrus oils while the juice keeps everything tasting bright and lively.
- Dried oregano: A subtle Mediterranean note that ties the marinade together.
- Bay leaf: Simmered in gently, then removed. It adds a savory background layer that rounds everything out.
- Kosher salt and freshly ground black pepper: For seasoning throughout and just before serving.
How Long Do Marinated Mushrooms Last?
Stored properly, marinated mushrooms will keep beautifully in the refrigerator for up to a week, which makes them one of the most reliable make-ahead appetizers around. In fact, they actually get better after a day or two as the mushrooms have more time to soak up the wine, lemon, and herbs.
For the best results, transfer the mushrooms and marinade to an airtight container as soon as they've cooled to room temperature. A glass jar or container works especially well since it doesn't hold onto any lingering flavors. Make sure the mushrooms are fully submerged in the marinade to help preserve their texture and freshness. When you're ready to serve, give the container a gentle shake to redistribute the herbs and lemon before spooning them onto a platter.
One quick tip: bring the mushrooms out of the fridge about 10 minutes before serving. That short rest takes the edge off the chill and lets the flavors really shine.
Mama Frischkorn's Marinated Mushroom
Ingredients
- 2 lbs. Trumpet Royale mushrooms
- 1 cup olive oil
- ¼ cup onion, minced
- 3 garlic cloves, chopped
- 4 sprigs fresh thyme
- ½ cup dry white wine
- 1 lemon, zested & juiced
- 1 tsp. dried oregano
- 1 Tbsp. kosher salt
- 2 cracks freshly ground black pepper
- 1 bay leaf
Instructions
- Trim the bottoms off the mushrooms and cut mushrooms in half. With a sharp knife, lightly score the mushrooms (3 shallow slices, cross-hatched)
- In a large saucepan, add the olive oil and heat over medium heat (be careful not to burn the oil). Add the onion, garlic and thyme; cook for 1 minute. Place mushrooms in saucepan and cook for 1 minute and add remaining ingredients. Be careful when adding the wine to the hot olive oil. Simmer, stirring occasionally, for 5 minutes.
- Cool to room temperature. Place in an airtight container and refrigerate overnight. Serve chilled. Mushrooms can be refrigerated for up to 1 week.
What Wine Pairs Best with Marinated Mushrooms
Chef Eric's pick of Kendall-Jackson Grand Reserve Chardonnay is a beautiful place to start. Its layered notes of baked apple, lemon curd, and toasted oak play right into the bright citrus and herbs in the marinade while adding just the right amount of richness to balance the meaty mushrooms. It's the kind of wine that makes this appetizer feel like a real occasion.
For a lighter, more everyday pour, Kendall-Jackson Vintner's Reserve Chardonnay is a lovely alternative. Its crisp acidity and notes of tropical fruit and citrus keep every bite feeling bright and refreshing without stealing the spotlight. And for anyone who prefers red with mushroom-forward dishes, Kendall-Jackson Vintner's Reserve Pinot Noir is a classic move. Mushrooms and Pinot Noir have that magnetic pull, and its silky texture and gentle earthy notes complement the marinated mushrooms in the loveliest way.
