Marinated Woodland Mushroom Medley

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Adam Berkelmans

Managing Editor at Harvesting Nature

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Latest posts by Adam Berkelmans (see all)

• Summertime Chanterelle and Vegetable Medley - July 20, 2026
• Cajun Rockfish Lettuce Wraps with Cheater Rouille Sauce - June 29, 2026
• From Salted Mushrooms to Biltong: 10 Fascinating Wild Food Traditions from Around the World - June 19, 2026

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This marinated woodland mushroom medley gets marinated AFTER being roasted, creating the perfect thing to bring out with crackers for guests!

Use any mix of seasonal wild, farmed, or store-bought mushrooms.

I used a wild mix consisting of lobster mushroom, black trumpet, yellowfoot chanterelle, cinnabar chanterelle, golden chanterelle, old man of the woods, puffball, and hedgehog mushrooms found while foraging in Eastern Ontario in late summer.

Serves: 6-8 as an appetizer
Time to Make: 1 hour

Looking for more mushroom recipes? Why not try this Wild Duck with Trumpet Mushroom recipe?

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Marinated Woodland Mushroom Medley

Recipe by Adam Berkelmans

0.0 from 0 votes

Course: Wild Recipes

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• To Cook

• 1-2lbs mixed fresh wild mushrooms, cut into bite-sized pieces

• 1/4 cup olive oil

• 1 -2 red chilies, chopped

• 3 cloves garlic, smashed

• Pinch Salt and pepper

• 3 Thyme sprigs

• To Marinate

• 1/4 cup Extra Virgin olive oil

• 1 garlic clove, minced

• Juice and zest from 1/2 lemon

• 1 tbsp high-quality vinegar

• Flaky salt

Preparation

• Preheat oven to 400°F.
• Clean and trim all of the mushrooms. Cut them into bite-sized pieces and add them to a bowl. Add the olive oil, chilies, garlic, thyme sprigs, and a good pinch of salt and pepper. Mix well.
• Transfer to a sheet pan and put in the oven for 30 minutes, stirring once or twice halfway through.
• Dump the cooked mushrooms into a bowl and add the olive oil, garlic, lemon juice, lemon zest, vinegar, and a pinch of flaky salt.
• Mix well, and let marinade for at least 30 minutes (you can also put in the fridge to marinate overnight, then warm to serve).
• Serve with crackers, sliced baguette, or crusty bread. Enjoy!

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