Blackstone Marinated Mushrooms are a simple, bright, and earthy side dish that comes together quickly. They’re excellent piled on a ribeye, folded into an omelet, stirred into pasta, or served on their own.
Marinated Sauteed Mushrooms Recipe
I grew into a love of mushrooms later in life. As a kid I avoided them and even the faint presence of cream of mushroom soup made me skeptical. Over time I discovered how many distinct varieties of edible mushrooms exist and how different they can taste.
For example, I recently tried Chicken of the Woods and was surprised by how convincingly meaty its texture and flavor were — not a bland “tastes like chicken” impression but something that absorbed seasonings and developed a robust profile of its own.
These marinated mushrooms capture that same idea: small, tender mushrooms marinated in tangy vinegar and sautéed in butter for a quick, flavorful side.
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This version uses shimeji (hon-shimeji) mushrooms, a Japanese variety prized for its firm texture and subtle umami. If you can’t find shimeji, baby oysters, enoki, or common grocery-store varieties will also work—just cut larger mushrooms into bite-sized pieces.
Ingredients are minimal and pantry-friendly:
- Mushrooms (shimeji or similar)
- Red wine vinegar
- Salt & pepper
- Butter
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How To Make This Recipe
Overview of the steps so you know what to expect. Refer to the full recipe section for exact measurements and timing.
- Mix – Combine the vinegar, salt, and pepper in a bowl, add the mushrooms, and toss until they’re evenly coated and have absorbed some of the liquid.
- Preheat the Blackstone – Heat your Blackstone or a cast-iron skillet over medium heat for 10–15 minutes to ensure an even cooking surface.
- Cook – Add a thin film of oil or butter to the hot surface, spread the mushrooms and any remaining marinade on the griddle or pan, and let them cook undisturbed for 2–3 minutes. Flip and cook another 2–3 minutes until tender and slightly caramelized.
- Enjoy – Serve hot as a side, on top of steak, folded into eggs, or mixed with pasta.
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Recipe FAQ
Yes. This simple marinade works well with most supermarket mushrooms. If you use larger varieties, chop them into smaller pieces so they cook evenly and absorb the marinade.
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Serve This With
- Steak – Works especially well with grilled steaks; try them atop a ribeye or filet for an earthy finish.
- Smoked pork chops – The acidity and butter balance smoky pork nicely.
- Blackstone sautéed chicken breasts – Add the mushrooms as a flavorful topping or side.
More Mushroom Recipes
- Creamy Mushroom Pork Tenderloin Medallions
- Blackstone Mushroom and Swiss Burger
- Traeger Lion’s Mane Mushroom Recipe
- Homemade Chestnut Mushroom Gravy
- Traeger Garlic Butter Mushrooms
- Traeger Crab Stuffed Mushrooms
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Marinated Sauteed Mushrooms
This quick side uses small mushrooms marinated in red wine vinegar, seasoned with salt and pepper, then sautéed in butter until tender and lightly caramelized.
10 minutes
5 minutes
5 minutes
Ingredients
- 4 ounces mushrooms
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
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Instructions
- Separate the mushrooms if needed. Sprinkle with salt and pepper and pour the red wine vinegar over them. Stir so the mushrooms absorb most of the liquid.
- Preheat a cast-iron pan or Blackstone griddle over medium heat. Add the butter and let it melt, then add the mushrooms to the hot surface.
- Cook the mushrooms covered for 2–3 minutes, then uncover and stir. Cook another 2–3 minutes, covered, until tender and lightly browned.
- Remove from the heat and serve hot.
Notes
* We used hon-shimeji mushrooms. If you can’t find those, use baby oysters, enoki, or other common varieties. Chop larger mushrooms so they cook evenly.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 40Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 119mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition data provided here is an estimate.
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