Pickled Mushrooms
Transform your culinary experience with this easy and flavorful recipe for Pickled Mushrooms! Tender button mushrooms are gently simmered in a tangy brine of white vinegar, garlic, and aromatic spices like bay leaves, black peppercorns, and thyme, creating a perfect balance of savory and zesty flavors. A hint of red pepper flakes adds optional heat, while a drizzle of olive oil locks in freshness and richness. Ready in just 25 minutes (plus marinating time), these pickled mushrooms are a versatile addition to your table—enjoy them as a tangy appetizer, a vibrant side dish, or a delightful topping for salads, sandwiches, and charcuterie boards. With their unique taste and easy preparation, these pickled mushrooms are sure to elevate any meal!
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Recipe Information
Ingredients
- 500 g Button mushrooms, cleaned and trimmed
- 250 ml White vinegar
- 250 ml Water
- 2 tbsp Olive oil
- 4 Garlic cloves, thinly sliced
- 2 Bay leaves
- 1 tsp Black peppercorns
- 0.5 tsp Dried thyme
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 1 tsp Sugar
Instructions
Clean and trim the mushrooms, removing any dirt with a damp paper towel. Cut larger mushrooms in half or quarters to ensure uniform size.
In a medium saucepan, combine white vinegar, water, garlic slices, bay leaves, black peppercorns, dried thyme, red pepper flakes (if using), salt, and sugar.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
Add the mushrooms to the saucepan and reduce the heat to medium. Simmer for 5-7 minutes, stirring occasionally, until the mushrooms are just tender and have absorbed the pickling liquid.
Remove the saucepan from heat and let the mixture cool slightly for 10-15 minutes.
Transfer the mushrooms and the pickling liquid into a clean glass jar or airtight container, ensuring the mushrooms are fully submerged in the liquid.
Drizzle olive oil on top to create a light seal, which helps preserve the mushrooms and enhances their flavor.
Seal the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to meld. The mushrooms will keep for up to 2 weeks in the refrigerator.
Serve the pickled mushrooms chilled or at room temperature as an appetizer, side dish, or topping for salads and sandwiches.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 14.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1872 mg | 40% | |
*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.
