Best 16 Pickled Mushrooms Recipes

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**Discover the Delights of Pickled Mushrooms: A Culinary Journey Through Flavor, Texture, and Tradition**

Embark on a culinary adventure with pickled mushrooms, a delectable delicacy that has tantalized taste buds for centuries. These preserved gems capture the essence of umami, offering a symphony of flavors that range from tangy to sweet, with a satisfyingly crunchy texture that adds a delightful dimension to any dish. In this article, we present a collection of enticing pickled mushroom recipes that showcase the versatility of this culinary treasure. From classic European preparations to innovative Asian-inspired creations, these recipes will guide you through the process of pickling mushrooms, ensuring perfect results every time. Whether you're a seasoned foodie or a novice cook, you'll find inspiration and delight in these carefully curated recipes. So, gather your ingredients, prepare your palate, and let's dive into the world of pickled mushrooms, where taste and tradition beautifully intertwine.

Here are our top 16 tried and tested recipes!

PICKLED MUSHROOMS



Pickled Mushrooms image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

Steps:

  • In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

PICKLED MUSHROOMS (CANNED)



Pickled Mushrooms (Canned) image

I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38

Provided by Bonnie Young

Categories     Beverages

Time 1h

Yield 5 half pints, 20 serving(s)

Number Of Ingredients 7

3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)
2 1/2 cups white vinegar (5% acidity)
1 3/4 cups water
3 tablespoons morton canning & pickling salt
1/3 cup chopped onion
2 1/2 teaspoons whole black peppercorns
5 garlic cloves

Steps:

  • Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
  • In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
  • NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

EASY PICKLED MUSHROOMS



Easy Pickled Mushrooms image

This is a recipe I have made for years and it is as popular now as it was the first time I made it. Using canned mushrooms allows it to be made ahead and kept in the fridge.

Provided by Jan S.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 10m

Yield 8

Number Of Ingredients 6

1 onion, thinly sliced
⅓ cup red wine vinegar
⅓ cup vegetable oil
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 (12 ounce) cans whole mushrooms, drained

Steps:

  • Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 373.6 mg, Sugar 3.9 g

TANGY PICKLED MUSHROOMS



Tangy Pickled Mushrooms image

Home-canned pickled mushrooms are a handy addition to your pantry. They're ideal for cocktails, appetizers, salads and relish trays.-Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9

5 pounds small fresh mushrooms
2 large onions, halved and sliced
2 cups white vinegar
1-1/2 cups canola oil
1/4 cup sugar
2 tablespoons canning salt
3 garlic cloves, minced
1-1/2 teaspoons pepper
1/4 teaspoon dried tarragon

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

PICKLED MUSHROOMS WITH GARLIC



Pickled Mushrooms with Garlic image

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4-1/2 cups.

Number Of Ingredients 9

2/3 cup white wine vinegar
1/2 cup vegetable oil
2 tablespoons water
1 teaspoon salt
Dash pepper
Dash hot pepper sauce
1 pound small whole fresh mushrooms
1 medium onion, thinly sliced
2 to 4 garlic cloves, thinly sliced

Steps:

  • In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN PICKLED MUSHROOMS



Italian Pickled Mushrooms image

Make and share this Italian Pickled Mushrooms recipe from Food.com.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 45m

Yield 8 half pints

Number Of Ingredients 8

3/4 cup lemon juice
6 cups water
8 cups small mushrooms, cleaned
2 teaspoons dried oregano or 4 teaspoons chopped fresh oregano
2 teaspoons dried basil or 4 teaspoons chopped fresh basil
8 small bay leaves
8 cloves garlic
6 cups red wine vinegar or 6 cups white wine vinegar

Steps:

  • Combine lemon juice and water in a large pot.
  • Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
  • Drain off liquid.
  • Place herbs and mushrooms, garlic and bay in clean hot jars.
  • Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
  • Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS



Beet Salad with Pickled Mushrooms and Caramelized Shallots image

This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus juice, like raspberry vinegar, which goes wonderfully with earthy beets.

Provided by Olia Hercules

Categories     Easter     Salad     Beet     Mushroom     Vinegar     Honey     Garlic     Shallot     Tarragon     Ukraine     Wheat/Gluten-Free     Vegetable     Vegetarian     Side

Yield 8-10 servings

Number Of Ingredients 10

4 lb. beets (from about 3 large bunches)
1 1/2 tsp. kosher salt, plus more
1/2 cup extra-virgin olive oil, divided
8 oz. wild mushrooms, sliced
6 Tbsp. sherry vinegar or raspberry vinegar
1 Tbsp. honey
2 garlic cloves, finely grated
6 shallots, halved, thinly sliced lengthwise
2 Tbsp. coarsely chopped tarragon
Freshly ground black pepper

Steps:

  • Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
  • Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
  • Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
  • Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
  • Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
  • Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.

LEMONY PICKLED MUSHROOMS



Lemony Pickled Mushrooms image

These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator.

Provided by Luba

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT25m

Yield 10

Number Of Ingredients 11

3 cups sliced fresh mushrooms, or more to taste
4 sprigs fresh thyme
½ serrano pepper, thinly sliced, or more to taste
1 cup white wine
½ cup water
2 ½ tablespoons kosher salt
1 tablespoon white sugar
4 cloves garlic, thinly sliced
20 whole black peppercorns
12 coriander seeds
3 (1-inch) strips lemon zest, or more to taste

Steps:

  • Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
  • Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
  • Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 5.1 g, Fat 0.4 g, Fiber 1.4 g, Protein 1.1 g, Sodium 1444.2 mg, Sugar 1.9 g

PICKLED MUSHROOMS



Pickled Mushrooms image

Use these pickled mushrooms to make chef Daniel Humm's Loup de Mer.

Provided by Martha Stewart

Yield Makes about 1/4 cup

Number Of Ingredients 3

1 3/4 cups white balsamic vinegar
3 tablespoons salt
4 cremini mushrooms, sliced on a mandoline 1/16-inch thick

Steps:

  • In a medium saucepan, combine 1 3/4 cups water with vinegar. Add salt; stir to dissolve. Place saucepan over medium heat and bring to a simmer.
  • Place mushrooms in a medium heatproof bowl; pour 1 cup liquid over mushrooms and let stand until cooled to room temperature; reserve remaining liquid for another use. Transfer mushrooms and their liquid to an airtight container and keep refrigerated until ready to use, up to 1 week. Drain from liquid and dry with a paper towel before using.

PICKLED MUSHROOMS



Pickled Mushrooms image

Categories     Mushroom     Side     Picnic     Fall     Chill     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 8

2 cups dry white wine
1 teaspoon whole coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1 Turkish or 1/2 California bay leaf
3 garlic cloves, peeled and smashed
1 lb small (1-inch) white or cremini mushrooms, trimmed
1/4 cup extra-virgin olive oil

Steps:

  • Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.

ONIGIRI WITH PICKLED GINGER AND MUSHROOMS



Onigiri With Pickled Ginger and Mushrooms image

Typoically eaten as a snack given its portability, onigiri (stuffed rice balls) can have a variety of sweet, savoury or sour fillings and can also come in the shape of a pyramid or cube. This onigiri has a mushroom filling and is so good - and so easy to make -

Provided by Chef mariajane

Categories     Long Grain Rice

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups calrose rice
1 (900 ml) carton chicken broth, 30% less sodium
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
1 1/2 cups sliced mushrooms
6 green onions, minced
4 garlic cloves, minced
2 tablespoons soy sauce, 30% less salt
1/4 cup pickles ginger, chopped
1/4 cup sesame seeds

Steps:

  • Rinse rice well under cold running water.; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 minutes. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 minutes.
  • Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 minutes. Add green onions, and garlic; cook 1 minute. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
  • In a small skillet over medium heat, toast sesame seeds until golden, about 2 minutes, stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. make a dent in center and place 1/8 of the filling mixture into the dent. Mould the rice around the filling . Roll in sesame seeds. Repeat to remaining balls. Cover until ready to serve.

Nutrition Facts : Calories 264.5, Fat 5.1, SaturatedFat 0.8, Sodium 609.9, Carbohydrate 46.5, Fiber 2.8, Sugar 2.6, Protein 7.7

PICKLED MUSHROOMS FOR A CROWD



Pickled Mushrooms for a Crowd image

Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can't go wrong! -John Levezow, Eagan, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 7-1/2 dozen (6 cups mixture).

Number Of Ingredients 10

3 pounds medium fresh mushrooms
8 cups water
2 cups sugar
2 cups white vinegar
2 cups dry red wine
3 tablespoons bitters
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon beef bouillon granules
1 bay leaf

Steps:

  • In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan., In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly. , Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate at least 2 days. Just before serving, discard bay leaf.

Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

TANGY PICKLED MUSHROOMS



Tangy Pickled Mushrooms image

Mushrooms make a great pickle, but they don't keep as long as many other vegetables.

Provided by Voxy Lady

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 40m

Yield 8

Number Of Ingredients 7

1 ½ pounds fresh mushrooms
1 ½ ounces fresh ginger root
1 lemon peel, cut into strips
1 onion, thinly sliced
4 cups white wine vinegar
3 teaspoons sea salt
1 teaspoon black peppercorns

Steps:

  • Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.
  • Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.
  • Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Nutrition Facts : Calories 33.3 calories, Carbohydrate 6.5 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 675.6 mg, Sugar 2.2 g

RUSSIAN PICKLED MUSHROOMS



Russian Pickled Mushrooms image

The Russians really like pickles and most of their summer vegetables are pickled to make it through the long winters. These mushrooms are good served over fresh lettuce or served with toothpicks for a quick appetizer.

Provided by morgainegeiser

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dry white vinegar
1/4 cup red wine vinegar
3 tablespoons water
2 teaspoons olive oil
2 large garlic cloves, crushed
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces mushrooms, cut into quarters

Steps:

  • In a small saucepan, combine all ingredients, except for the mushrooms.
  • Bring to a boil over medium heat and cook for 3 minutes.
  • Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
  • Chill several hours or overnight to blend flavors.
  • Serve cold.
  • Preparation and cooking time does not include flavor blending time.

Nutrition Facts : Calories 49.2, Fat 2.6, SaturatedFat 0.4, Sodium 150.9, Carbohydrate 4.7, Fiber 1, Sugar 2.8, Protein 2.8

PICKLED MUSHROOMS



Pickled Mushrooms image

Great recipe to use as a relish side dish. Easy and you can make ahead.

Provided by Pat Duran

Categories     Other Salads

Time 15m

Number Of Ingredients 8

2 jar(s) 4 oz. each button mushrooms, drained
1/3 c red wine vinegar
1 bunch green onions, sliced thin
1 tsp prepared mustard
1/3 c salad oil
1 tsp salt
2 tsp dried parsley
1 Tbsp brown sugar, firmly packed

Steps:

  • 1. In small pan bring all ingredients, except mushrooms, to a boil 6 to 8 minutes. Add mushrooms. Put in covered bowl; refrigerate overnight.

ZESTY PICKLED MUSHROOMS



Zesty Pickled Mushrooms image

Great pickled mushrooms with great taste!

Provided by CookingKid

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 10h15m

Yield 6

Number Of Ingredients 7

2 cups water
2 cups cider vinegar
3 tablespoons minced garlic
2 tablespoons pickling spice
1 tablespoon salt
1 tablespoon red pepper flakes
1 pound fresh mushrooms, quartered

Steps:

  • Bring water, vinegar, garlic, pickling spice, salt, and red pepper flakes to a boil in a large pot; add mushrooms. Boil until mushrooms are softened, about 2 minutes. Pour mushroom and liquid into a large jar. Cover and chill for 10 hours to overnight.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 6.1 g, Fat 0.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 1174 mg, Sugar 1.8 g

Tips:

  • Choose the right mushrooms: Small, firm mushrooms with a mild flavor, such as button mushrooms, cremini mushrooms, or shiitake mushrooms, are best for pickling.
  • Clean the mushrooms thoroughly: Use a damp cloth or paper towel to wipe away any dirt or debris from the mushrooms.
  • Slice the mushrooms evenly: This will help them cook evenly and absorb the pickling liquid more easily.
  • Use a flavorful pickling liquid: The pickling liquid is what gives pickled mushrooms their flavor, so make sure to use a liquid that you enjoy the taste of. Common ingredients in pickling liquids include vinegar, water, sugar, salt, and spices.
  • Let the mushrooms pickle for at least 24 hours: This will give them time to absorb the flavors of the pickling liquid.
  • Store the pickled mushrooms properly: Pickled mushrooms can be stored in a jar or container in the refrigerator for up to 6 months.

Conclusion:

Pickled mushrooms are a delicious and versatile food that can be used in a variety of dishes. They are a great way to add flavor and acidity to salads, sandwiches, and wraps. They can also be used as a garnish or condiment. With so many different ways to make pickled mushrooms, there is sure to be a recipe that you will enjoy. So next time you are looking for a new and exciting way to enjoy mushrooms, give pickled mushrooms a try!

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