Easy Pickled Mushrooms Recipes

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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

PICKLED MUSHROOMS



Pickled Mushrooms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

Steps:

  • Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
  • Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

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.

EASY PICKLED MUSHROOMS



Easy Pickled Mushrooms image

Pickled mushrooms are super effortless to make. From an accompaniment on charcuterie boards to a steak topper, these vinegary shrooms are best kept handy!

Provided by Richard V.

Categories     Czech

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs mushrooms
6 garlic cloves
1/2 cup white vinegar, 5% acidity
2 cups water
1 tablespoon sugar
1 tablespoon salt
6 bay leaves
8 peppercorns
6 tablespoons vinegar

Steps:

  • Clean and wash mushrooms, put them in a pot. Fill enough water to cover the mushrooms.
  • Add 1/2 cup of vinegar to the water, bring it to a boil and cook for 15 minutes. When mushrooms are cooked, drain the liquid and set aside.
  • Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, and bring it to a boil. Once the sugar and salt has dissolved, add 6 tbsp vinegar to the ingredients, then remove from heat and set aside.
  • Clean and dice garlic into small pieces, place diced garlic on the bottom of the jars. Fill the jars with cooked mushrooms.
  • Pour marinade over the mushrooms. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to several weeks.

Nutrition Facts : Calories 26.7, Fat 0.3, Sodium 587.3, Carbohydrate 4.2, Fiber 0.8, Sugar 2.6, Protein 2.5

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 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.

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.

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

If you like, trim the stems of the mushrooms even with the caps-they will look neater that way. Save the stems for vegetable stock or chop them for a vegetable soup. The mushrooms keep for a few days in the refrigerator. If you want to keep them longer, top them off with enough oil and vinegar to cover them completely. The oil will float to the top and seal out air. They'll keep a couple of weeks like this.

Yield makes 3 cups

Number Of Ingredients 8

1 pound small, firm white or cremini mushrooms, with caps about 1 inch in diameter
1 3/4 cups white-wine vinegar
1 cup water
4 cloves garlic, crushed
2 bay leaves
2 teaspoons black peppercorns
1/4 cup extra-virgin olive oil
Salt

Steps:

  • Wash the mushrooms in a sieve briefly under cold water. Dry them well. Bring 3/4 cup of the vinegar, the water, garlic, bay leaves, and peppercorns to a boil in a 2-quart saucepan. Add the mushrooms, return the liquid to a boil, and cook 2 minutes. Let cool.
  • When cool, transfer the entire mixture to a clean 1-quart jar with a tight-fitting lid. Pour in the olive oil, add a couple healthy pinches of salt, then pour in enough of the remaining white-wine vinegar to come to the top of the mushrooms, about 1 cup. Shake the jar well and marinate the mushrooms in the refrigerator for 2 to 3 days. Bring to room temperature and pick out and discard the peppercorns before you serve the mushrooms.

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