Two delicious ways to enjoy mushrooms are pickled and marinated. You’ll find these preparations in various cultures around the world. Pickled mushrooms are a common hor d'oeuvre served with shots of vodka in Russia, and in Italy they’re marinated in vinegar with herbs and olive oil. Try these recipes with chanterelles, hedgehogs, morels, oysters, or any other firm fungi. Serve them on a sandwich, toast, salad, or juicy venison steak.
This recipe makes a classic refrigerator pickle that is meant to be consumed in a week or less. The National Center for Home Food Preservation advises against canning wild mushrooms and this method isn’t intended for long term storage.
Serving size
1/2 pint
Time to make
30 minutes
Ingredients
Pickled Mushrooms
1 lb. wild mushrooms
1 cup water
1/2 cup vinegar (red, white, apple cider, etc.)
1 tbsp. sugar
1 tbsp. salt
Clove of garlic
Bay leaf
1 tsp. peppercorns
Marinated Mushrooms
1 lb. of wild mushrooms
Water
1/2 cup white wine vinegar
1/2 cup olive oil
2 tbsp. sugar
1 1/2 tbsp. sea salt
3 cloves of garlic, minced
2 tsp. fresh chopped herbs
Also works with
Method
How to Pickle Mushrooms
- Wash the mushrooms and roughly chop or slice into even sized pieces. Place inside of a pot with the vinegar, water, sugar, salt, garlic, peppercorns, and bay leaf. Bring to a boil and cook for about 3 minutes. You want the mushrooms to be tender but still retain their shape and texture.
- Transfer the mushrooms to a glass jar and pour enough of the brine over the top to cover.
- Allow the mushrooms to cool before refrigerating. Use within a week.
How to Marinate Mushrooms
- Wash the mushrooms and roughly chop or slice into even sized pieces. Place inside of a pot and fill with enough water to cover. Bring to a boil and cook for about 3 minutes. You want them to be tender but still retain their shape and texture.
- Strain the mushrooms and place inside of a glass jar. Toss the water.
- To make the marinade, place the vinegar, olive oil, sugar, and salt into the pot and bring to a boil. Once boiling, add the garlic and herbs. Turn the heat off, and pour the hot marinade over the mushrooms.
- Allow the mushrooms to cool before refrigerating. Use within a week.
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