I have never been a big fan of meal prepping at home, but I do love making big batches of refrigerator stable “pantry staples” like dips, spreads, jams, and marinated veggies. This allows me to make use of whatever I find in abundance at the farmers market or grocery store, and to create easy options for quick meals that are both satisfying and delicious.
Marinated mushrooms or mushroom salad is one of my favorite pantry items to keep on hand, especially when I get a good deal on cremini mushrooms. Cremini mushrooms are essentially small portabella mushrooms picked early, they are about the size and shape of a traditional button mushroom, but in my opinion pack a lot more flavor.
Whenever I see a sale on creminis I like to pick up a few packages and prepare my mushroom salad recipe. It’s easy to make in large batches, stays good for up to 5 days in the refrigerator, and makes a great addition to any cookout or potluck.
To prepare, simply remove the stems from 2 – 3 packages of cremini mushrooms. Coat the mushrooms in olive oil and seasonings and then roast them until just cooked. Allow the mushrooms to cool before mixing them with vinegar, more extra virgin olive oil, and seasonings.
Now comes the hard part, it’s important to allow the mushrooms 6 hours to marinate before enjoying them. Personally, I think it’s best if you wait until the next day to eat your mushroom salad, but I understand that can be difficult especially with how good it smells when it’s ready.
I like to use full-bodied, rich, aromatic extra virgin olive oil for this recipe and especially for the marinade. The rich olive tones and earthy flavor will blend with the delicious roasted mushrooms, spicy garlic, and seasonings to create an absolutely incredible flavor combination.