Pickled Herbed Mushrooms

This easy recipe is bright but balanced, fragrant, and with a firm, satisfying texture. If you’re on the fence about pickled mushrooms (but you otherwise enjoy mushrooms and pickled foods), I highly recommend you to try. I know you’re going to just love it.

The featured photos show Cremini (aka Baby Bella) mushrooms, but you can use any mushroom you’d like, or a mix, including wild mushrooms. To properly fit in the quart jar, I quartered them; however, smaller mushrooms like button or straw varieties are nice whole. For large mushrooms, cut them uniformly into bite size pieces.

This is a quick pickle recipe, but guidance for canning is also given below. If making a fridge pickle, you will transfer it to the fridge very shortly after preparing. Due to the oil, it cannot be stored at room temperature, unless the jar is properly processed in a hot water bath (details below). Also, if canning, less oil must be used, explained below.

Although I love just snacking on this healthy treat all by its lonesome, you could serve it on a charcuterie board, in salads, added to soups or as a side to a meal. After they are well marinated for several days, you could also skewer them and cook on a grill.

As with almost all my recipes, this is a template and you’re free to mix it up. If you want to try out different herbs, switch between fresh or dry herbs, add other ingredients like onion or, peppers, other spices and more, it’s almost a fail-proof endeavor.

It is important to note that olive oil will solidify in the fridge, which may look unappealing to some. Sunflower, an alternative, will not congeal in the fridge (but most oils will). If using olive oil, you will need to bring the jar to room temperature before serving for it return to a liquid.

Shelf life: 2 weeks refrigerated (if canned, can store at room temp indefinitely until opened, then store in fridge)

You will need:

• Quart jar
• Colander or strainer
• Knife & cutting board
• Medium mixing bowl
• Mortar & pestle
• Medium saucepan & wooden spoon
• Measuring cups & spoons
• Suggested: canning funnel

Ingredients:

• 1 lb. quartered Cremini (aka “Baby Bella”) mushrooms, or any firm mushrooms of choice (can be mixed mushrooms)
• 1 cup red or white wine vinegar, divided in half
• 1 cup extra-virgin olive oil or sunflower oil, divided in half and 2 TBSP reserved from one of the halves. (Note for canning: only 1/2 cup of oil is used, and the rest of the oil should be substituted with more red wine vinegar )
• 2 tsp pickling salt
• 1 tsp rainbow or black peppercorns
• 4-6 cloves garlic, peeled and sliced
• 3 bay leaves
• 12 fresh thyme sprigs (can sub with 1 tsp dried thyme); sub or add other herbs as desired, such as basil, oregano, marjoram, and more
• Optional: 2 tsp sugar
• Optional: pinch red pepper flakes (or more to taste)

Directions:

1.) It is optional to remove the mushroom stem or cut it flush with the mushroom cap. Depending on the variety the stems may be tough and undesirable. Thoroughly rinse the mushrooms and soak them in the mixing bowl filled with water for about ten minutes. Drain in the colander.

2.) If canning, make sure the jar, lid and ring (and canning funnel) are sterilized and kept in simmering water. For refrigerator pickles, just make sure all jar equipment is washed with warm soapy water and rinsed clean.

3.) Heat saucepan over medium heat. Add the peppercorns (and any other hard spices added) and toast for about 1-2 minutes, until aromatic, shaking them occasionally. Then, remove and crush coarsely using the mortar & pestle.

4.) Turn the saucepan back up to medium-high. From the half cup of oil, pour 2 TBSP into the saucepan. After the oil has heated up, add the garlic slices and sauté until fragrant and golden (but avoid burning).

5.) Then add the remainder of the half cup oil, the half cup of vinegar, toasted spices and bay leaves, thyme (or any other herbs), salt & optional sugar, and bring to a boil. Once boiling, continue to boil for two minutes.

6.) Reduce the heat to low, add the mushrooms, and turn with the spoon continuously for 2-3 minutes. Then, transfer everything from the saucepan – not just the mushrooms – to the jar (using the suggested canning funnel). Thoroughly mix the remaining 1/2 cup oil and the 1/2 cup vinegar and add it to the jar. Note: If canning, the 1/2 cup oil here must be omitted and replaced with additional vinegar.

For refrigerator pickles: seal the jar, allow to cool for 30-45 minutes, then place in the refrigerator. Allow 2-3 days for flavors to meld. Remember, olive oil will solidify in the refrigerator and this should be brought to room temperature before serving. If you use sunflower oil. it will not congeal.

Canning (for storage at room temperature): Jars should be filled to 1/2″ from the top. If there is excess vinegar, don’t add it. Wipe the rim and cover with the sterilized lid and ring. Process in boiling water bath for 20 minutes, then allow 4 weeks for flavors to develop before opening.

Did you make this or another awesome pickle or ferment? We’d love to see it at the Insane in the Brine Faceobok Group.