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Hongos a la Vinagreta - Marinated Mushrooms Spanish Style

You will use this recipe for marinated mushrooms over and over again. It can be served as tapas dish for when you are having afternoon drinks or as a component of a larger antipasto plate. It is best prepared a day or two ahead. You can keep a jar in the fridge for a few weeks, then you have something to offer guests who drop in for a glass of wine.


  • 1 kg mushrooms, halved or quartered if large
  • 150ml olive oil
  • 250 ml red wine vinegar
  • 1 bay leaf
  • 2 cloves garlic, peeled and lightly crushed
  • 1 sprig of thyme, or you can use 1/2 teaspoon of dried thyme
  • 1 pinch spice seeds, cumin, coriander or cardamom or black pepper
  • Piece of lemon rind


Wipe the mushrooms if necessary. Never wash them. If they are larger than a walnut you can halve or quarter them. Pack them tightly into a screw top jar.

Heat remaining ingredients gently in a saucepan. Simmer gently for 10 minutes. Pour the mixture over the mushrooms and fill the jar with extra vinegar if necessary. It may take a few minutes for the air bubbles to be eliminated. Cover tightly.

Leave at room temperature for a day or two, then serve or refrigerate until you are ready to use. they will keep in the fridge for a few weeks.

Serve in a bowl with toothpicks, or as part of a platter with other tapas.


You can vary this recipe by using different flavourings. Sometimes I add a whole red chili, or a piece of peeled ginger.

You can also use different herbs such as rosemary or oregano, and different seeds like allspice, fenugreek or mustard seeds.

Wine Suggestion

Think Spanish. A crisp Albarino would go well if you would like a white wine. A young Tempranillo (joven style) if you would prefer a red. You could also consider a cool fino sherry.

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