Appetizers · Recipies

Tarragon Marinated Mushrooms

A perfect antipasti option for any time of the year!

Is it just me or does everyone like those little jars of marinated mushrooms from the fancy grocery store? Pre-covid times, you could sometimes find some at the Safeway “olive bar” sometimes, too. So yummy!! They are my go-to appetizer, midnight snack and picnic treat. But MAN are they getting expensive! So I recently decided to try MAKING my own.

It’s ridiculous how easy they are to whip up! I’ve tried a few recipes, but this is my favorite. I don’t usually do this but it’s a direct copycat from Gordon Ramsey’s recipe (sorry Gordon!).


  • 12-15 small/medium button or crimini mushrooms
  • pinch of kosher salt
  • 2 Tablespoons olive oil
  • 1-2 shallots, thinly sliced
  • 3 Tablespoons white wine vinegar
  • 2-3 Tablespoons (more) olive oil
  • 1-2 branches of fresh tarragon, leaves picked

Heat a large frying pan to medium high. Add your first 2 Tablespoons of olive oil.

Wash and trim your mushrooms. Slice any larger ones in half. Add to the hot pan and sprinkle with a pinch of salt. Saute for 5 minutes stirring the mushrooms in the pan occasionally to create a warm brownish color on the mushrooms.

Add the sliced shallots and continue to saute for another 1-2 minutes. Slowly add white wine vinegar in a circle around the outside edge of the frying pan. After vinegar has evaporated, add the rest of your olive oil and stir.

Let the olive oil simmer with the mushrooms for 1 more minute, then move to a jar or serving dish. Pick the leaves off 1-2 tarragon branches and put them directly into the warm mushrooms, use a spoon to stir them in.

If you eat them no, they will be very yummy. But if you leave them to MARINATE for an hour (or even overnight) they will be breath-taking!!

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