Pickled Mushrooms
Quick-pickled mushrooms that are stored right in your refrigerator. They are ready to eat after one day, but the flavors are best after three days.
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.
Nutrition
Calories: 586kcal | Carbohydrates: 127g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.04g | Sodium: 10522mg | Potassium: 1665mg | Fiber: 8g | Sugar: 112g | Vitamin A: 137IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!