Ingredients

Scale

Mushrooms and Peppers

1 pound button or cremini mushrooms
½ cup sliced pepperoncini, drained
¼ cup sliced green olives, optional

Garlic Herb Marinade

⅓ cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons pepperoncini brine
3 small garlic cloves, finely minced
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes, optional
Up to ½ teaspoon fine salt, to taste
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil, optional

Instructions

Prepare the mushrooms

Clean and trim mushrooms. Leave small ones whole and halve or quarter larger mushrooms into bite-sized pieces.

Cook and drain

Simmer mushrooms in boiling water for 5–7 minutes until tender but still slightly firm. Drain thoroughly and allow to cool until warm.

Prepare the marinade

Whisk together olive oil, red wine vinegar, pepperoncini brine, minced garlic, oregano, Italian seasoning, black pepper, optional red pepper flakes, and a little salt.

Combine ingredients

Add drained mushrooms, sliced pepperoncini, and optional olives. Toss gently to coat evenly with the marinade.

Add fresh herbs

Fold in chopped parsley and optional basil. Reserve a little for garnish if desired.

Refrigerate and marinate

Transfer to a covered container and refrigerate for at least 4 hours, preferably overnight. Stir gently once during chilling.

Serve and enjoy

Let the serving portion stand for 10–15 minutes if the olive oil has firmed. Toss gently, garnish with fresh herbs, and serve chilled or slightly cool.

Notes

Best flavor: Marinate overnight for a richer garlic-herb flavor.
Texture tip: Drain mushrooms thoroughly to prevent a watery marinade.
Salt: Start with a small amount because pepperoncini brine and olives are already salty.
Storage: Refrigerate at 40°F (4°C) or below and consume within 4 days of preparation.
Food safety: This recipe is not shelf-stable and is not suitable for canning.

Nutrition (Estimated)

130–160

Calories

2–3 g

Protein

4–6 g

Carbs

12–15 g

Fat

Approximate values per serving, assuming six servings and most of the marinade is consumed. Actual values depend on optional ingredients and dressing consumed.