Soy Marinated Mushrooms is a quick and easy mushroom dish made with simple ingredients and marinade. Vegan side dish or appetizer lovers won't need much time or effort to make it. It comes together fast while having that savory depth of flavor!
Try another mushroom recipe, like my Mushroom Chicharon and my hearty Ginisang Patola with Mushroom!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- White button or crimini mushrooms – These mushrooms stay firm, absorb the marinade well, and give the best bite.
- Red onion – Adds a mild sharpness and a pop of color to balance the rich soy marinade.
- Garlic – Provides deep flavor and helps the marinade taste bold and aromatic.
- Oregano and parsley – These dried herbs bring freshness and a herby kick to the dish.
- Olive oil and red wine vinegar – Create the base of the marinade, giving richness, acidity, and a perfect balance of flavors.
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Storage
This dish stores well in the refrigerator for up to 1 week, but mushrooms do not freeze well because the texture becomes soft and watery.
FAQs
Best Soy Marinated Mushrooms
Ingredients
- 12 ounce white button or crimini mushrooms
- ¼ medium red onion sliced
- 2 cloves garlic minced
- ¾ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt divided
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
Instructions
Prepare the Mushrooms
- Fill a medium or large pot with water and bring it to a boil. Add ½ teaspoon (3g) sea salt.
- Wash and dry the mushrooms. Slice in half, or quarter them if they are large.
- Add the mushrooms to the boiling water and cook for 5–7 minutes, or until tender.
Prepare the Aromatics
- While the mushrooms cook, slice the onion into very thin quarter circles (⅛ inch / 3mm or less).
- Peel and mince the garlic.
Make the Marinade
- In a medium bowl, combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, red pepper flakes, and the remaining ½ teaspoon (3g) sea salt.
- Whisk with a fork until well blended.
Combine and Marinate
- When the mushrooms are done, drain them but reserve ½ cup (120ml) of the cooking water.
- Add the mushrooms to the marinade and stir to coat.
- Add just enough reserved cooking water to cover the mushrooms, then stir again.
- Cover and refrigerate for 15–30 minutes, or until cool and well marinated.
Notes
- These mushrooms store well in the fridge for up to 1 week.
- Flavors become stronger the longer they marinate.
- Enjoy them on salads, pasta, sandwiches, grilled vegetables, or as a simple appetizer.
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Recipes for Every Moment
Need bite-sized pieces for a party or a side dish to your rice? These soy-marinated mushrooms chill fast, taste amazing, and make any table look impressive with less prep time
Mia says
Lainey! I can't wait to give this a try!
Simply Bakings Kitchen Team says
Please do and let me know how it turns out! 😊
Maisaci says
Looks easy, right? And delicious too! 😋
Simply Bakings Kitchen Team says
It is! Try making it soon!
Anika says
Amazing!!!
Simply Bakings Kitchen Team says
Glad you think so! 😊
SSsweet Stuff says
Eeeeep! Scouting the internet and found this. I've been dying to try a recipe like this. Thanks Lainey!
Simply Bakings Kitchen Team says
You're welcome. Let me know once you've tried it! 😁
sheeeennnnn says
I am not so a fan of mushrooms but seeing this recipe makes me curious. I wanna try this soon!!
Simply Bakings Kitchen Team says
Really? Well, I'm glad you're giving the recipe a try anyways. I hope it turns out well ☺️
Mitch says
I used white button mushrooms and it was so delicious paired with rice!
Simply Bakings Kitchen Team says
Wow, I'm glad it turned out nicely for you! It is very delicious with rice 😁