Preserving mushrooms has never been as delicious as these pickled mushrooms! It’s a medley of mushrooms in a spiced vinegar brine with garlic, bay leaves, peppercorns, red pepper flakes, fresh thyme, and a bit of sugar. With this easy-to-prepare recipe, you can have them sour, tangy, and a bit spicy all in one jar. Serve them as is, or partner your rotisserie chicken, steak and potatoes, and other meat recipes with marinated mushrooms.
Tips on Making Pickled Mushrooms
There are actually a lot of ways to serve them. You can make them part of an antipasto platter, or stick a mushroom pickle into a bamboo skewer to garnish your Bloody Mary! This pickled mushroom recipe is easily customizable, too. Here are tips about making it:
- You can use fresh mushrooms or store bought canned mushrooms of any kind like cremini, baby bella, shiitake, or sheepshead mushroom. Just make sure to thoroughly wash and clean them. The mason jar containers, ladles, and cooking pots should also be clean.
- Add other delicious ingredients to your mushroom pickles. You can add fresh herbs like cilantro or parsley for an earthy flavor. If you want it spicy, you can add chopped jalapenos or finger chiles.
- Mix in other vegetables to make it heartier. You can add sliced carrots, gherkins, radish, or even a few slices of ginger.
- Let the pickled mushrooms rest for at least 8 hours before serving. This rest time allows them to absorb the flavor of the brine and turn crunchy.
How to Make Pickled Mushrooms
This pickled mushrooms recipe is another delicious way to serve mushrooms. The combination of white wine vinegar and various spices makes it earthy, tangy, and spicy all at once. Prepare it in just 25 minutes.
Ingredients
- 6 cups mixed mushrooms
- 4 sprigs fresh thyme
- 1 cup white wine vinegar, or red cane vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp granulated sugar
- 10 whole peppercorns, or ½ tsp ground black pepper
- 1 bay leaf, dried
- 1 garlic clove, large, thinly sliced
- 1 tsp crushed red pepper flakes
- 1 red chile, dried, 2-inch long
- 1 tbsp kosher salt
Instructions
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Clean mushrooms by rinsing them thoroughly in cold running water. Trim and slice them into smaller pieces if they’re large.
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Boil the sliced mushrooms in the water for 10 minutes or until tender.
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Drain and pack the boiled mushrooms into a sterilized jar along with the thyme sprigs.
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In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 tablespoon salt, and ½ cup water to a boil over medium heat.
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Pour the mushroom marinade over the cooked mushrooms until it reaches the top of the jar.
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Screw on the lid and wipe off the whole jar using a paper towel. Cool to room temperature, and refrigerate for at least 8 hours before using.
Nutrition
- Sugar: 12g
- :
- Calcium: 22mg
- Calories: 240kcal
- Carbohydrates: 28g
- Fat: 12g
- Fiber: 9g
- Iron: 2mg
- Monounsaturated Fat: 8g
- Polyunsaturated Fat: 1g
- Potassium: 1113mg
- Protein: 8g
- Saturated Fat: 1g
- Sodium: 1789mg
- Vitamin A: 306IU
- Vitamin C: 18mg
Frequently Asked Questions
Are pickled mushrooms good for you?
Yes, pickled or marinated mushrooms are rich in health benefits! They’re rich in vitamins and minerals including niacin, potassium, manganese, iron, and fiber. Plus, they’re keto, low carb, and contain no cholesterol. It’s a good snack to have on a regular basis.
How long will pickled mushrooms last?
If prepared well with all the materials clean, we can expect their shelf life to be up to a month when refrigerated and kept in an airtight container. You’ll know that the mushrooms are already bad if they start to change in color and smell. The liquid will also turn slimy. Don’t try to consume them if they’re off in color or smell to avoid the risk of food poisoning.
Conclusion
Whether you're preparing some tangy and mildly spicy pickled mushrooms as a side, or pickling them to keep them good for longer, this homemade recipe for preserved mushrooms is easy to follow and fuss-free to make.Have your own special recipe to share? Submit Your Recipe Today!
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