Juniper-Marinated Mushrooms and Onions | Midwest Living

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Juniper-Marinated Mushrooms and Onions

Juniper-Marinated Mushrooms and Onions

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  • Makes: 10 servings
  • Yield: 5 cups
  • Hands On 30 mins
  • Total Time 24 hrs

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Juniper berries add an earthy, pine-tinged flavor to this make-ahead relish; it's a perfect complement to rich meats and cheeses. Purchase them at specialty and spice stores or online.


  • 2 tablespoons olive oil, divided
  • 1 cup frozen pearl onions, thawed
  • 1 pound cremini mushrooms, halved and/or quartered
  • 2 cloves garlic, thinly sliced lengthwise
  • 1 1/4 cups dry white wine
  • 1/3 cup white wine vinegar
  • 3 fresh thyme sprigs
  • 2 4-inch long strips of orange peel
  • 2 bay leaves
  • 1 1/2 teaspoons juniper berries, lightly crushed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 1/3 cup fresh-squeezed orange juice
  • Olive oil (optional)


  1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Carefully add onions (they will spatter); cook and stir for 2 minutes or until browned. Using a slotted spoon, transfer to a heatproof bowl. Add half the mushrooms to the skillet; cook and stir for 3 minutes or until mushrooms begin to brown but are not fully cooked. Transfer to bowl with onions. Add remaining oil to skillet; cook remaining mushrooms and transfer to bowl.
  2. Add garlic to skillet; cook and stir for 1 minute. Add wine, vinegar, thyme, orange peel, bay leaves, juniper berries, salt and crushed red pepper to pan. Bring to a boil, reduce heat and simmer for 4 minutes. Remove from heat; stir in orange juice. Pour over onions and mushrooms. Cool to room temperature, then chill, covered, for at least 24 hours or up to 1 week, stirring occasionally during the first 24 hours. To serve, transfer to a bowl with a slotted spoon; drizzle with olive oil, if desired.

Nutrition Facts

(Juniper-Marinated Mushrooms and Onions)

Servings Per Recipe 10, chol. (mg) 0, cal. (kcal) 46, vit. A (IU) 9, iron (mg) 0, Fat, total (g) 3, vit. C (mg) 2, sugar (g) 2, Potassium (mg) 157, pro. (g) 1, calcium (mg) 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 48, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 8, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 3, Niacin (mg) 2, Thiamin (mg) 0

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