Danillo’s oregano-marinated mushrooms

Danillo’s oregano-marinated mushrooms

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  • 6
  • Easy
  • Meat-free
  • 10 minutes
  • 15 minutes
  • Woolworths DMZ Pinot Noir

“These are the perfect addition to an antipasti platter.”


  • 500 g brown shimeji mushrooms
  • 500 g white shimeji mushrooms
  • ½ cup honey
  • 1½ cups extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • 3 cloves garlic, halved
  • 5 sprigs fresh oregano
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Bring a saucepan of salted water to a rapid boil. Sprinkle the mushrooms into the water and boil for 5 minutes until soft.

2. Drain in a colander and allow to stand for a few minutes to release as much water as possible. Transfer to a bowl.

3. Whisk the honey, olive oil and balsamic vinegar in a bowl, then add the garlic and oregano. Season to taste, bearing in mind that the flavours will develop over time. Pour the olive oil mixture over the mushrooms. Carefully mix until all the mushrooms are coated.

Cook’s note: Store in sterilised glass jars in the fridge for up to 2 months. Use these mushrooms as a pasta sauce; simply add some pasta water and toss with freshly cooked hot pasta.

Find more mushroom recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

The Turilli family Recipe by: The Turilli family
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The Turilli family own Lello’s, a neighbourhood deli in Cape Town. They are always eating, talking about, and discovering excellent food and ingredients. The family consist of Ricky, seasoned restaurateur and proprietor of Scarpetta in Woodstock. Melissa, baker of classic Italian desserts. And now, the next generation: food stylist Chiara and her brother, fashion photographer Dani (Danillo), who are the team behind Lello’s Deli.

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