Cook the Book: Quick Marinated Mushrooms

Cook the Book: Quick Marinated Mushrooms

For a while, Pravda, the Soviet-themed bar in New York's SoHo, was serving shots of horseradish vodka with a pickled mushroom "chaser." The sharp little mushroom was the perfect foil to the fiery liquor, and I was sad when they retired the pairing.

In How to Cook Everything, Mark Bittman offers a recipe for quick marinated mushrooms not unlike Pravda's. After a brief soak in lemon juice, the mushrooms are speared on toothpicks with shards of Parmesan cheese. The salty-tangy treat makes the perfect cocktail bite.

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  • Yield:4 servings


  • 1/2 pound white button mushrooms, trimmed and cut into chunks
  • Juice of 1 lemon
  • About 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 pound Parmesan cheese in 1 chunk


  1. 1.

    Gently toss the mushrooms with the lemon juice, olive oil, and some salt and pepper. Taste and adjust the seasonings.

  2. 2.

    Break the Parmesan into small chunks. Use a toothpick to skewer a mushroom and a piece of cheese, repeating until all the mushrooms and cheese are used up. Serve immediately or refrigerate for up to an hour.