Blackstone Marinated Mushrooms are one of the simplest and most flavorful side dishes you can make. Bright, earthy, and quick to prepare, they work beautifully piled on a ribeye, folded into an omelet, tossed with pasta, or served on their own alongside roasted vegetables.
Marinated Sauteed Mushrooms Recipe
I didn’t always appreciate mushrooms. Like many people, I grew up resistant to their flavor and texture. Over time, though, I discovered how diverse mushrooms are: different varieties bring different textures and savory profiles. Small, delicate mushrooms like shimeji or hon-shimeji are especially good for quick marinades and high-heat cooking because they absorb flavor and retain a pleasant bite without getting waterlogged.
This recipe is intentionally simple: a splash of vinegar to brighten, salt and pepper to season, and a quick sauté in butter to finish. The result is a versatile, savory side that complements rich proteins or adds depth to a simple breakfast or pasta dish.
Recipe Shopping List
This version uses shimeji mushrooms, which are common in Japanese cooking and work wonderfully when marinated and sautéed. If you can’t find shimeji, choose any small or baby mushroom variety from the grocery store—baby bella, oyster, or cremini all work well. If using larger mushrooms, chop them into bite-sized pieces so they cook evenly and absorb the marinade.
Ingredients are minimal and pantry-friendly:
- Mushrooms (shimeji, hon-shimeji, baby bella, or oyster), about 4 ounces
- Red wine vinegar, 1 tablespoon
- Salt and freshly ground black pepper, to taste (approximately 1/4 teaspoon each)
- Butter, 2 tablespoons
How To Make This Recipe
Below is a concise overview of the technique. For best results, follow the detailed instructions in the recipe card.
- Mix – Toss the mushrooms with red wine vinegar, salt, and pepper in a bowl. Let them sit briefly so the vinegar is absorbed and seasons the mushrooms.
- Preheat – Heat your Blackstone griddle or a cast iron skillet over medium heat. Proper preheating (10–15 minutes for a griddle) ensures even searing.
- Cook – Add a thin coat of oil or a bit of butter to the hot surface, then add the mushrooms and any remaining marinade. Cook 2–3 minutes undisturbed, flip or stir, then cook another 2–3 minutes until tender and lightly browned.
- Serve – Serve hot as a side, atop steak, folded into an omelet, or stirred into pasta.
Recipe FAQ
Yes. This simple marinade and quick sauté method work well with most grocery-store mushrooms. For larger mushrooms, cut them into smaller pieces so they cook through evenly and absorb the flavors.
Serve This With
- Steak – Spoon the mushrooms over a grilled ribeye or filet to add richness and acidity.
- Smoked pork chops – They pair nicely with the smoky, savory meat.
- Sautéed chicken breasts – Stir them into pan-seared chicken for an easy weeknight meal.
More Mushroom Ideas
- Creamy mushroom medallions with pork or chicken
- Mushroom and Swiss-style burgers
- Grilled or smoked mushroom steaks like lion’s mane
- Rich mushroom gravies for mashed potatoes or roasts
- Garlic butter mushrooms and stuffed mushroom appetizers
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Marinated Sauteed Mushrooms
Tiny mushrooms marinated in vinegar and seasonings, then sautéed in butter for a quick, bright side dish.
Ingredients
- 4 ounces mushrooms (shimeji, hon-shimeji, baby bella, oyster, or similar)
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
Instructions
- Separate or trim the mushrooms as needed. Combine mushrooms with salt, pepper, and red wine vinegar in a bowl and stir until the liquid is mostly absorbed.
- Preheat a cast-iron pan or Blackstone griddle over medium heat. Add the butter to the hot surface and let it melt.
- As soon as the butter is melted, add the mushrooms to the pan. Cook, covered, for 2–3 minutes, then remove the cover and stir. Cook another 2–3 minutes, covered, until the mushrooms are tender and slightly browned.
- Remove from heat and serve immediately.
Notes
* If you can’t find hon-shimeji, baby oyster, enoki, or other small varieties are good substitutes. For larger mushrooms, roughly chop to ensure even cooking and better flavor absorption.
Nutrition Information
Yield: 6 servings | Serving Size: 1
Approximate amount per serving: Calories 40; Total Fat 4g; Saturated Fat 2g; Cholesterol 10mg; Sodium 119mg; Carbohydrates 1g; Protein 0g. Nutrition data is an estimate.