You will find these in fancy delis and gourmet food shops for a real premium, and I promise making them at home is easy. Keto marinated mushrooms come together in about 20 minutes, and they keep in the fridge for about two weeks.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This is a refrigerator pickle, not a true canning recipe, so it will not last forever, but two weeks is a genuinely long fridge life for a fresh mushroom dish.
Cleaning and trimming small mushrooms is genuinely the most tedious part of this recipe, but it is worth the effort.
This post contains affiliate links. As an Amazon Associate, I earn commissions from qualifying purchases. For more information, see my Privacy Policy.
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along.
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Chef Jenn’s Take on Marinated Mushrooms
This is a refrigerator pickle, not a true canning recipe, so it won’t last forever, though two weeks in the fridge is genuinely a long life for a fresh mushroom dish.
Pre-boil the mushrooms for 3 to 4 minutes to cook them slightly first. Warm the oil with the bay leaf, peppercorns, onion, and garlic just enough to release their flavor, you don’t want to sizzle or brown anything at this stage. Let the oil cool before mixing it with the herbs, sweetener, vinegar, and mushrooms, then jar everything and chill for at least 2 hours before eating, longer if you can manage it.
Use fresh mushrooms only here, never frozen or canned. Fresh herbs beat dried in almost every case, with the exception of the oregano, which works fine dried.
Cute little button mushrooms, quartered white mushrooms, or cremini all work well, cremini brings a bit more texture and flavor. These make a great gift too, a bow on a jar is a nice welcome for anyone new to keto, and they pair especially well with rich cheeses, since the pickle cuts right through the fattiness.
What You’ll Love About Marinated Mushrooms
- Works on a cheese board, alongside grilled meat, or straight out of the jar as a snack.
- Tastes like a deli splurge, for a fraction of what a jar of these usually costs.
- Keeps well for about two weeks, so one batch lasts a while.
Ingredients
- Mushrooms – Fresh, never frozen or canned. Button, quartered white, or cremini all work well.
- White wine vinegar – For tang. Add a splash more if you like it tangier.
- Olive oil – Or your preferred cooking oil.
- Red onion – Sliced.
- Garlic – Sliced. Skip the jarred kind for this one.
- Parsley and dill – Fresh gives the best flavor.
- Oregano – Dried is fine here, unlike the other herbs.
- Bay leaf and black peppercorns – Whole, for the warmed oil.
- Keto brown sugar substitute – A monkfruit-erythritol blend works well.
How to Make Marinated Mushrooms
Scroll down for the full recipe card with exact measurements and printable instructions.
Clean and trim the mushrooms, checking carefully if using small ones.
Boil the mushrooms in water for 3 to 4 minutes, until slightly tender. Drain and set aside.
Warm the oil in a pot on the stove and add the bay leaf, peppercorns, onion, and garlic, just enough to release the flavor without browning anything.
Let the oil cool, then pour it into a bowl with the herbs, mushrooms, vinegar, brown sugar substitute, and salt. Mix well.
Transfer to jars and chill in the fridge for at least 2 hours before eating.
Make It A Meal
Add these to an Antipasto Salad, serve alongside Lemon-Oregano Chicken Kabobs, or pair with Garlic Steak & Mushrooms for a double dose of mushrooms.
Storage
This is a refrigerator pickle, not a shelf-stable canned one, so keep it chilled. It keeps well for about 2 weeks, though the fresh herbs soften a bit after the first week. This has not been tested for freezing.
Frequently Asked Questions
This recipe runs about 3 net carbs per 1/2 cup serving. The marinating liquid itself isn’t included in this count, since it isn’t eaten. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
About 2 weeks, since this is a refrigerator pickle rather than a shelf-stable canned one. The herbs will soften somewhat after the first week, but the mushrooms stay good.
Fresh works better in most cases here, though dried oregano is a fine substitute for fresh. Other herbs like thyme, tarragon, and chives also work well with mushrooms if you want to switch things up.
A cheese board, grilled meat, or steak all work well. The tang cuts through rich, fatty cheese especially nicely.
Marinated Mushrooms (Dairy-Free, Keto, Low-Carb)
With just the right amount of tanginess, these herbaceous marinated mushrooms are perfect on their own or along with your favorite meal!
- 1 pound mushrooms
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 cup red onion (sliced)
- 2 cloves garlic (sliced)
- 2 tablespoons parsley (chopped finely)
- 2 tablespoons dill (chopped finely)
- 1/2 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon oregano
- 2 teaspoons brown sugar substitute
- In a pot large enough to hold all the mushrooms, boil the cleaned and trimmed mushrooms in water for 3-4 minutes or until slightly tender. Drain and set aside.
- Warm the oil in a pot on the stove and add the bay leaf, peppercorns, onion and garlic. You don’t want to sizzle the veggies, just help release the flavor.
- Pour the oil mixture into a bowl and add the herbs, mushrooms, vinegar, brown sugar substitute, and salt. Mix well.
- Put into jars and store in the fridge. Enjoy!
Recipe Card Tips
- Warm the oil just enough to release flavor from the aromatics, without sizzling or browning anything.
- Let the oil cool before mixing it with the mushrooms and herbs.
- Use fresh mushrooms only, never frozen or canned, for the best texture after marinating.
- The marinating liquid was not calculated in the nutritional info because you won’t be eating it.
Add Preferred Source
This is a very delicious way of enjoying Mushrooms. Mushrooms are my favorite and I have to try your recipe.
These mushrooms are so incredible! Thanks so much for sharing the recipe!
So glad you love them – they’re a fav in my house!
I am so happy I’ve stumbled upon this recipe. I did buy a lot of these in delis, so the best part is that I can make them at home now. The recipe looks absolutely delicious. Super excited!
Right? And they’re sooo expensive to buy. Way cheaper to make them yourself.
My husband loves mushrooms so I know he’s going to ask for this recipe over and over again! Thank you for sharing!
I am always looking for new ways to enjoy mushrooms and this looks delicious.