November 6, 2023
Review RecipePickled Mushrooms
Pickled mushrooms are a delicious and savory snack made with mushrooms that have been soaked in vinegar, spices, herbs, garlic, and oil.
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Indulge in the delightful flavors of our homemade pickled mushrooms. With their tangy and savory taste, these delicious mushrooms are a versatile ingredient that adds a pop of flavor to any dish.
Pickled Mushrooms Ingredients
Whether you’re a mushroom enthusiast or just starting to explore their wonderful flavors, our pickled mushrooms recipe is a must-try.
Mushrooms are the stars of this recipe and bring their unique earthy flavor and meaty texture.
Flavored with sea salt, aromatic garlic, fresh thyme, and black peppercorns, these mushrooms have plenty of savory taste to add to your dishes.
Here’s what you’ll need:
- 1½ pounds of mushrooms (white button, cremini, baby Bella)
- 1 tablespoon of vegetable or olive oil
- 1½ teaspoons of sea salt, divided into ½ teaspoon and 1 teaspoon
- 2 teaspoons of minced garlic
- 2 cups of water
- 1 cup of white vinegar
- 2 tablespoons of granulated sugar
- 4 cloves whole garlic, sliced thinly
- 2 teaspoons of black peppercorns, divided among the jars
- Bundle of fresh thyme
Substitutions And Additions
MUSHROOMS: While the recipe calls for white button, cremini, or baby Bella mushrooms, you can experiment with other mushroom varieties, such as shiitake or oyster mushrooms.
HERB VARIATIONS: Feel free to vary the herbs used in the pickling jars.
Bay leaves, dill, or rosemary, can provide alternative herbal notes to complement the mushrooms.
SPICES: If you prefer a spicier kick, you can add crushed red pepper flakes or a pinch of cayenne pepper to the pickling liquid.
VEGETABLES: To add more variety to your pickled mushrooms, consider including thinly sliced onions or peppers in the jars.
How To Make This Pickled Mushrooms Recipe
Ready to make your own delicious pickled mushrooms? Follow these step-by-step instructions:
OUR RECIPE DEVELOPER SAYS
The yield in this recipe will vary depending on the size of the mushrooms you use.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Wash the whole mushrooms and pat dry. Trim the bottom of the mushroom stems if needed.
PRO TIP:
Do not run the mushrooms under water. You only want to use a dry or damp paper towel to clean your mushrooms; this will make your mushrooms soggy when cooked.
STEP THREE: In a large bowl, toss the mushrooms with one tablespoon of oil, a half teaspoon of salt, and minced garlic.
STEP FOUR: Spread the mushrooms on a sheet pan and roast for about ten minutes until softened. Set aside to cool.
PRO TIP:
Roasting the mushrooms adds flavor and also produces pickled mushrooms that can be eaten practically right after preparation. You can also skip the roasting and simply add the raw mushrooms to the jars with the other ingredients.
STEP FIVE: Meanwhile, in a saucepan over medium-high heat, stir together the remaining teaspoon of salt, water, vinegar, and sugar.
Heat and stir until sugar and salt are fully dissolved. Remove the pan from the heat.
STEP SIX: Distribute sliced garlic cloves, peppercorns, and sprigs of thyme between several sterilized canning jars.
Fill with the roasted mushrooms.
STEP SEVEN: Pour the brine over the ingredients in each jar, filling to cover and allowing enough room for placing the lids on the jars.
STEP EIGHT: Store in the refrigerator until ready to use.
PRO TIP:
The pickled mushrooms will be ready to enjoy after chilling for an hour or two, but for optimal flavor, allow them to soak for at least 24 hours.
How To Serve
Arrange the pickled mushrooms alongside cured meats, cheeses, and crusty bread for a flavor-packed addition to your charcuterie board.
You could also add the pickled mushrooms to fresh green salads, such as our cucumber salad or grain bowls, for an extra zing of flavor.
They pair wonderfully with mixed greens, cherry tomatoes, and a tangy vinaigrette.
Elevate your sandwiches by adding a few slices of these pickled mushrooms.
Create a vibrant antipasto platter with pickled mushrooms, marinated olives, roasted peppers, and slices of aged cheese. It’s an ideal appetizer for gatherings or parties.
Finely chop the pickled mushrooms and stir them into your favorite pasta sauce.
They will infuse the dish with a unique depth of flavor, adding a tangy twist to your pasta creations.
Our homemade refrigerator pickles are another flavorful pickled treat.
If you are a mushroom fan, our stuffed mushrooms are a tasty appetizer to try.
MORE MUSHROOM RECIPES
Storage
Once you’ve made your pickled mushroom recipe, here’s how you can store and enjoy them:
MAKE AHEAD: You can prepare the pickled mushrooms in advance and store them in the refrigerator until ready to use.
They can be made up to a few days ahead of time, allowing the flavors to develop even further.
IN THE FRIDGE: To store the pickled mushrooms, transfer them to airtight containers or jars with tight-fitting lids.
Place the jars in the fridge, where they can be kept for two to three weeks. Make sure the mushrooms are fully submerged in the brine to maintain their freshness.
IN THE FREEZER: While it’s not recommended to freeze pickled mushrooms, you can extend their shelf life by placing them in the freezer.
Ensure the mushrooms are stored in freezer-safe containers or bags, leaving some headspace for expansion. They can be stored in the freezer for up to three months.
Why We Love This Recipe
Our pickled mushrooms recipe has captured the hearts of many food enthusiasts. Here are a few reasons why we love this recipe:
TANGY AND SAVORY: The pickling brine infuses the mushrooms with a delightful tanginess, complemented by savory undertones. Each bite is a burst of flavor.
LONG SHELF LIFE: These pickled mushrooms can be stored in the refrigerator for two to three weeks, allowing you to enjoy their tangy flavors over an extended period.
HOMEMADE DELIGHT: Making your own pickled mushrooms gives you full control over the ingredients and flavor profile.
Our pickled mushrooms recipe is a delightful addition to any culinary repertoire. With their tangy and savory flavor profile, these mushrooms add a burst of flavor to a variety of dishes. From charcuterie boards to salads and sandwiches, their versatility knows no bounds.
Frequently Asked Questions
Can I reuse the leftover brine for future batches?
You can experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to introduce unique flavors to your pickled mushrooms.
Can I use other types of vinegar instead of white vinegar?
You can experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, to introduce unique flavors to your pickled mushrooms.
Can I adjust the amount of sugar in the recipe?
Feel free to adjust the amount of sugar based on your preference. Keep in mind that reducing the sugar may result in a tangier and less sweet end product.
Can I use dried thyme instead of fresh thyme?
While fresh thyme provides the best flavor, you can use dried thyme if that’s what you have on hand. Just remember to use a smaller quantity, as dried herbs are more potent than fresh ones.
Can I reuse the jars for pickling?
As long as the jars are thoroughly cleaned and sterilized before each use. Ensure the jars are in good condition, with no cracks or chips.
How can I adjust the level of spiciness in the pickled mushrooms?
If you prefer a spicier flavor, you can add crushed red pepper flakes or a pinch of cayenne pepper to the pickling liquid. Start with a small amount and adjust to your desired level of spiciness.
Can I add other vegetables to the pickling jars?
Feel free to experiment with other vegetables like onions, peppers, or carrots. Just ensure they are thinly sliced and suitable for pickling.
Can I use frozen mushrooms instead of fresh ones?
Fresh mushrooms are recommended for this recipe, as frozen mushrooms may have a different texture and could become too soft during the pickling process.
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Pickled Mushrooms
Pickled mushrooms are a delicious and savory snack made with mushrooms that have been soaked in vinegar, spices, herbs, garlic, and oil.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 liters
Ingredients
- 1½ pounds mushrooms (white button, cremini, and baby Bella)
- 1 tablespoon vegetable oil, or olive oil
- 1½ teaspoons sea salt, divided into ½ teaspoon and 1 teaspoon
- 2 teaspoons minced garlic
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 4 cloves whole garlic, sliced thinly
- 2 teaspoons black peppercorns, divided among the jars
- 1 bundle fresh thyme
Instructions
- Preheat the oven to 350°F.
- Wash mushrooms and pat dry. Trim the bottom of the mushroom stems, if needed.
- In a large bowl, toss the mushrooms with 1 tablespoon of oil, ½ teaspoon salt, and minced garlic.
- Spread the mushrooms on a sheet pan and roast for about 10 minutes until softened. Set aside to cool.
- Meanwhile, in a saucepan over medium-high heat, stir together the remaining teaspoon of salt, water, vinegar, and sugar. Heat and stir until sugar and salt are fully dissolved. Remove the pan from the heat.
- Distribute sliced garlic, peppercorns, and sprigs of thyme between several sterilized canning jars. Fill with the roasted mushrooms.
- Pour the brine over the ingredients in each jar, filling to cover and allowing enough room for placing the lids on the jars.
- Store in the refrigerator until ready to use.
Notes
- The yield in this recipe will vary depending on the size of the mushrooms you use.
- Do not run the mushrooms under water. You only want to use a dry or damp paper towel to clean your mushrooms; this will make your mushrooms soggy when cooked.
- Roasting the mushrooms adds flavor and also produces pickled mushrooms that can be eaten practically right after preparation. You can also skip the roasting and simply add the raw mushrooms to the jars with the other ingredients.
- The pickled mushrooms will be ready to enjoy after chilling for an hour or two, but for optimal flavor, allow them to soak for at least 24 hours.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1778mg | Potassium: 1180mg | Fiber: 5g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg
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