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Marinated Mushrooms


Recipe Info

  • Servings : 8
  • Cook Time : 35m
  • Ready In : 24:35 h

Earthy, comforting and versatile mushrooms. Marinated Mushrooms with red wine and Fennel – Serve with buttered toast or crackers.


  • 1 medium onion peeled and sliced into thin rings
  • garlic cloves, peeled and chopped
  • 1 tablespoon(s) fennel seeds
  • 1 tablespoon(s) dried basil
  • 2 teaspoon(s) dried marjoram
  • 1 cup(s) canned Italian peeled plum tomatoes, drained and chopped
  • 1 cup(s) hearty red wine
  • 1 teaspoon(s) salt
  • 1⁄4 Cup best quality olive oil
  • 680g medium size fresh mushrooms, stems removed and wiped clean
  • 4-6 garlic cloves, peeled and chopped
  • 1⁄4 Balsamic Vinegar
  • Chopped Italian parsley (garnish)


Step 1

Heat the oil in a heavy saucepan. Add the mushrooms and cook for 5 minutes. Add some salt and pepper and cook for 2 minutes more. Remove mushrooms and keep aside.

Step 2

Cook the onion and garlic in the oil remaining in the pan over low heat for 15 minutes. Onions should still have some “crunch”.

Step 3

Add fennel seeds, basil and marjoram and cook for another 5 minutes, stirring occasionally.

Step 4

Add tomatoes, wine and vinegar to the pan, season with 1 teaspoon salt and pepper to taste, and simmer for 15 minutes.

Step 5

Return mushrooms to the pan, simmer for 5 minutes. Let it cool to room temperature then cover and refrigerate for at least 24 hours before serving.

Step 6

Sprinkle heavily with chopped fresh parsley before serving.

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