Eingelegte Champignons (Antipasti Rezept)

Homemade marinated mushrooms are super easy to prepare! Tender mushrooms are cooked and marinated in a mixture of olive oil, lemon, white wine, garlic and herbs. They are perfect served as part of an antipasti platter, as a snack or simply with a little crusty bread to soak up the marinade.

If you are a mushroom lover, then you will love this simple marinated mushrooms recipe. It’s easy to make and can be enjoyed warm, cold or at room temperature. Serve warm with your favourite grilled steak and some crusty bread, or store the mushrooms in an airtight container in the fridge and enjoy them as antipasti later.
Pilze in Pfanne mit Marinade

Fertig gekochte Pilze in Pfanne mit Marinade

How to adapt these marinated mushrooms

If you are keen on skipping the white wine, you could easily make a marinade with just olive oil, balsamic vinegar, garlic and herbs. So just skip the wine and replace the lemon juice with balsamic vinegar. As for the cooking part, simply saute the mushrooms with some oil, salt and pepper, to release their juices and brown for 4-5 minutes, then add the garlic, thyme (rosemary is also nice) and cook another 4-5 minutes. Finally, remove from the heat and stir in the balsamic vinegar, cover and let sit to marinade for 1-2 hours before serving. Voila!

Eingelegte Champignons (Antipasti Rezept)

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Eingelegte Champignons (Antipasti Rezept)
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Easy Marinated Mushrooms

A simple recipe for marinated mushrooms cooked in olive oil, white wine, lemon juice, garlic and thyme. Great with some crusty bread to soak up the juices.
Course Appetizer, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 148 kcal
Autor Elle


  • 500 g cremini mushrooms, trimmed and halved
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup dry white wine (125 ml)
  • 2 garlic cloves, minced
  • pinch of red chilli flakes (optional)
  • 1/4 teaspoon dried thyme (or 2 sprigs fresh thyme)
  • 1-2 tablespoons fresh flat-leaf parsley leaves, finely chopped, to serve
  • Sea salt and freshly ground pepper, to taste


  1. In a large skillet, combine the olive oil, lemon juice, white wine, garlic, thyme and chilli flakes (if using). Add the mushrooms and bring to a boil. Reduce the heat and cook at a light simmer for 10-15 minutes, stirring occasionally, until mushrooms are tender.
  2. Remove from the heat, and set aside to cool. Sprinkle with parsley and serve. Enjoy!


  • Alternatively, once the mushrooms have fully cooled, place them in an airtight container and refrigerate until ready to serve. They will store well for a few days.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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