Pickled mushrooms are a simple “set it and forget it” fridge condiment. The brine is bright, herby, a little sweet, and built to work with burgers, smoked duck breast, charcuterie, sausages, and pâtés.
You can experiment with adding other ingredients to your pickled mushrooms, as I did here in the picture above. I added sweet peppers and Thai chiles for a sweet-and-spicy kick.
I developed this refrigerator-pickled mushroom recipe around wild oyster mushrooms that I harvested during this year’s duck season. But it works just as well with chanterelles, morels, and cremini mushrooms. As long as the mushrooms are fresh and firm, this method will do the job.
Pickled Mushroom Basics
The brine is simple and easily scalable:
- Apple cider vinegar + water for acidity and balance
- Garlic and herbs to add a depth of flavor.
- Salt and sugar to round out the sharpness.
Gentle cooking to preserve the texture:
Mushrooms go mushy fast if overcooked. Here, you:
- Simmer them in the brine until just tender, about 5 minutes
- Chill in the brine for maximum absorption
Layered aromatics
The flavor comes from a short list of aromatics that stay in the jar:
- Red onion
- Garlic
- Bay leaves
- Thyme
- Rosemary
- Black peppercorns
They continue to infuse the mushrooms as they sit in the fridge.
Refrigerator pickle (not for canning)
This is a refrigerator pickled mushroom recipe:
- No canning equipment
- Make the brine, simmer the mushrooms, cool, and refrigerate
- Flavor improves over a few days
- Mushrooms are stored cold and eaten within a few weeks
- It’s ideal for small batches of wild mushrooms from a hunt or a market find.
Best Mushrooms for Pickled Mushrooms
The brine is forgiving as long as the mushrooms are firm, fresh, and not slimy.
What I used: wild oyster mushrooms
This recipe is built around wild oyster mushrooms:
- Meaty texture with a good chew
- Large caps that tear into bite-sized pieces
- Mild, savory flavor that picks up the brine well
Other great choices
- Chanterelles – excellent texture, hold their shape
- Morels – nutty flavor and can be stuffed for a tasty appetizer
- Cremini (baby bella) – easy to find, sturdy, and pickle without falling apart
How to cut them
- Small chanterelles or morels: leave whole or cut in half
- Larger oysters or cremini: cut into 1–2 inch pieces
- Very large mushrooms: quarter or cut into roughly 1-inch pieces
- Aim to keep everything about the same size so they cook and pickle evenly.
Key Tips for Perfect Refrigerator Pickled Mushrooms
1. Clean, don’t soak
Mushrooms act like sponges. You want them absorbing brine, not water.
- Brush off dirt or wipe with a damp towel
- If wild mushrooms are very dirty, give a quick rinse, then drain and pat dry
- Avoid soaking them in water
2. Keep everything submerged
For best flavor and quality:
- Pack mushrooms and aromatics snugly in the jar
- Cover completely with brine
3. Give the flavors time
- Taste after 24 hours if you’re curious
- Best flavor and texture at about 3 days in the fridge. The vinegar mellows, and the herbs, onion, and garlic fully infuse the mushrooms.
How to Serve Pickled Mushrooms
Once the pickles have matured in flavor, they are easy to add to your meals or to an appetizer spread.
On Burgers
Spoon a pile of pickled mushrooms over your favorite burger. They’re especially good on venison burgers with melted cheese.
Charcuterie, Sausages & Pâtés
Add a small bowl to a charcuterie board along with my pickled quail eggs. They are the ultimate accompaniment to sausages, pâtés, and cured meats like duck prosciutto or cured venison loin. The acidity helps cut through rich meats and cheese.
With Steaks and Fowl
- Serve alongside grilled venison backstrap and smoked duck breasts. The earthy flavors of the mushrooms pair well with the smoky notes of the meat.
- In salads and grain bowls
- Toss into green salads, pasta salads, or grain bowls for extra tang and texture.
Breakfast
- Warm slightly and serve over eggs, hash, or breakfast sandwiches. They’re great with crispy potatoes and runny yolks.
- If you’re building a full spread, these mushrooms fit in with other wild game side dishes. Try them next to Cajun pickled quail eggs or a crock of homemade sauerkraut on a board.
Storage & Food Safety for Pickled Mushrooms
- Store mushrooms in a clean, tightly covered jar in the refrigerator.
- Keep them fully submerged in brine. Use fermentation weights if needed.
- For the best quality, eat within about 3 weeks.
- You can use leftover unused brine in vinaigrettes and marinades.
- Do not use this recipe for canning or shelf-stable storage.
- If you see mold, slime, or notice off smells, discard the jar and make a fresh batch
FAQ: Pickled Mushrooms
Any firm, fresh mushroom works. Wild oyster mushrooms are excellent here, but chanterelles, morels, and cremini are all good choices. Avoid slimy, old, or waterlogged mushrooms. Pickling won’t fix bad texture.
You can, but the texture will be different. If you experiment:
Rehydrate dried mushrooms in hot water until fully plumped. Expect a denser chew.
You technically can, but freezing usually makes pickled mushrooms soft and mushy. For the best texture, enjoy them fresh from the fridge within the 3-week window.
If you make this pickled mushroom recipe, drop a comment or leave a review. And if you have any cooking questions or want to share your latest wild mushroom creations, give me a shout on Instagram @larry__white.
Pickled Mushrooms
Equipment
- 1 Glass Fermentation Weight Optional
Ingredients
- 1 pound mushrooms, wild oysters, chanterelles, morels, or cremini, cleaned and cut into bite-sized pieces (larger mushrooms can be quartered or cut into 1-inch pieces)
- ½ cup red onion thinly sliced
- 2 garlic cloves thinly sliced
- 2 bay leaves
- 2 thyme sprigs
- 1 sprig rosemary
- 1 teaspoon black peppercorns
- 2 cups water
- 1 cup raw apple cider vinegar
- ½ cup sugar
- 1 ½ tablespoons coarse kosher salt
Instructions
Make the brine
- Add the water, apple cider vinegar, sugar, kosher salt, red onion, garlic, bay leaves, thyme, rosemary, and black peppercorns to a medium-sized pot. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Stir until the sugar and salt are dissolved.
Simmer the mushrooms
- Add the mushrooms to the pot and stir to incorporate. Simmer for 5 minutes, just until the mushrooms are slightly softened but still meaty.
Cool slightly
- Remove the pot from the heat and let the mixture cool briefly so that it is safe to handle.
Pack the jar
- Using tongs or a slotted spoon, transfer the mushrooms, onions, garlic, and herbs into a clean quart-sized jar or glass bowl. Pour in enough brine to fully cover the mushrooms. Reserve any leftover unused brine for salad dressings or marinades.
Chill
- Let the mixture cool to room temperature, then cover with a lid or plastic wrap and refrigerate.
Refrigerate and serve
- Allow the pickled mushrooms to marinate in the refrigerator for at least 3 days before eating to let the flavors develop. Enjoy within 3 weeks, keeping the mushrooms submerged in brine and refrigerated at all times.
NOTES
- Wild oyster mushrooms are my first choice, but chanterelles, morels, or cremini all work well.
- Larger mushrooms can be quartered or cut into 1-inch pieces so they pickle evenly and still eat like a meaty bite.
- Try them on burgers, on a charcuterie board with sausages and pâtés, or alongside grilled venison and duck.
- This is a refrigerator-only pickled mushroom recipe and is not intended for canning or shelf-stable storage.
