Italian Pickled Mushrooms
Add a touch of rustic Italian charm to your table with these flavorful Italian Pickled Mushrooms, a simple yet sophisticated appetizer or snack that's perfect for any occasion. Made with tender button or cremini mushrooms, this recipe combines the earthy fungi with a tangy brine of white vinegar, aromatic garlic, fresh rosemary, and subtle spices, creating a delicious medley of marinated goodness. A drizzle of extra-virgin olive oil ties everything together for a rich, silky finish. Ready in just 30 minutes of preparation and cooking time, these mushrooms develop their full depth of flavor after a 24-hour chill in the refrigerator. Serve them as part of a vibrant antipasto platter, paired with cheeses, olives, and cured meats, or enjoy them straight from the jar as a zesty snack. Long-lasting in the fridge for up to two weeks, this recipe is a perfect make-ahead addition to your culinary repertoire!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams Button mushrooms (or cremini mushrooms)
- 250 milliliters White vinegar (5% acidity)
- 250 milliliters Water
- 125 milliliters Extra-virgin olive oil
- 3 units Garlic cloves, thinly sliced
- 2 units Fresh rosemary sprigs
- 2 units Bay leaves
- 10 grams Salt
- 1 teaspoon Black peppercorns
- 0.5 teaspoons Chili flakes (optional)
Instructions
Clean the mushrooms thoroughly by brushing off dirt with a paper towel or soft brush. Trim the stems and cut mushrooms into halves or quarters if they are large.
In a medium saucepan, combine white vinegar, water, and salt. Bring to a boil over medium heat.
Add the mushrooms to the boiling mixture and blanch for 5 minutes, stirring occasionally. The mushrooms will shrink slightly and absorb some of the brine flavors.
Drain the mushrooms and set aside to cool slightly. Discard the blanching liquid.
In a clean saucepan, heat the olive oil over low heat. Add the garlic slices, rosemary sprigs, bay leaves, and black peppercorns. If desired, add chili flakes for a bit of heat. Cook for 2-3 minutes until the garlic is fragrant but not browned.
Place the mushrooms in a clean, sterilized glass jar or container. Pour the warm oil and herb mixture over the mushrooms, ensuring they are completely submerged. If necessary, top off with a bit more olive oil.
Seal the jar tightly and let the mushrooms pickle in the refrigerator for at least 24 hours to develop their flavors.
Serve Italian Pickled Mushrooms as part of an antipasto platter, alongside cheeses and cured meats, or enjoy as a standalone snack. Store leftovers in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
