Marynovani Shampinyony – Quick Marinated Mushrooms
If you’ve ever wanted a refrigerator snack that practically makes itself, these quick marinated mushrooms are about to become a staple in your kitchen. Tender button mushrooms get a brief simmer, then soak in a fragrant, sweet-and-tangy brine with carrot, onion, bay leaf, and black peppercorns. After just a day and a half in the fridge, you’ll have glossy, garlicky-bright little bites that disappear fast off any party platter. Best of all, you don’t need any special canning equipment or hours of work, just a clean jar and a little patience.
In Ukrainian home kitchens, marinated mushrooms (marynovani hryby) hold a place of honor on the holiday table, right beside the pickles and salo. Foraging and preserving wild mushrooms is a deep autumn tradition across Ukraine, but cooks long ago realized that cultivated champignons give you that same beloved tangy snack any month of the year. This is the everyday, no-fuss version, the kind a grandmother throws together when guests are coming and there’s no time to lose.
The secret to great texture is not overcooking the mushrooms. You only want a quick four-minute boil so they stay firm and meaty rather than turning rubbery. Always taste your marinade before pouring it over the mushrooms, since vinegar strength varies wildly from bottle to bottle. You’re aiming for a balance where the tang, sweetness, and salt all sing together without any one taking over. Pour the brine on hot and seal the jar tightly so everything mingles as it cools.
Tips & Substitutions
- Mushrooms: Champignons are classic, but cremini (baby bella) work beautifully and add a deeper, earthier flavor.
- Vinegar: Plain white vinegar gives the cleanest tang, but apple cider vinegar adds a mellow fruitiness. Start with less and add to taste.
- Add garlic: A couple of smashed cloves dropped into the jar deepen the flavor noticeably as the mushrooms rest.
- Heat lovers: Toss in a few coriander seeds, allspice berries, or a small dried chili for extra warmth.
- Oil swap: Sunflower oil is traditional, but a mild olive oil works just as well.
Give the mushrooms at least 36 to 48 hours in the refrigerator before serving so the flavors fully develop. Serve them chilled as an appetizer, spear them on toothpicks for a party spread, or pile them onto a slice of dark rye bread. Stored in a sealed jar in the fridge, they’ll keep well for up to two weeks, though in most homes they never last that long. Make a double batch and thank yourself later.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Rinse the mushrooms well under running water. Bring a pot of water to a boil, add the champignons, and cook for 4 minutes. Drain the cooked mushrooms and pack them into a sterilized jar.
Prepare the marinade. For half a liter of water, use 2 tablespoons of sugar and 1 tablespoon of salt. Stir them into the boiling water, then add 2 bay leaves and a few black peppercorns (ground pepper works too).
Once the brine comes to a boil, remove it from the heat, add the vinegar (about one tablespoon, but adjust to your taste) and 2 tablespoons of oil.
Taste the marinade before pouring: if it seems to be missing something, add salt, sugar, or vinegar until the balance is just right.
Pour the hot marinade over the mushrooms in the jar and seal the jar tightly.
Once the jar has cooled completely, store it in the refrigerator. The mushrooms are ready to eat after about 1.5 to 2 days.
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