Easy pickled mushrooms are great to snack on, make for an elevated appetizer, and can be served as a delicious side dish. This recipe uses a simple quick pickle process, without actually having to go through the canning process, and you’ll only need basic ingredients. They are packed with flavor and just about any mushroom variety can be used.
One of my favorite ways to enjoy pickled mushrooms is on a charcuterie board, or they make a great addition to these little charcuterie cups. This recipe is a great app for a large crowd because one batch makes two liters and is much cheaper than the store-bought version. Another similar pickling recipe that is worth a try are my pickled jalapeños and carrots.
This dish can also accompany a main course – serve on top or next to our juicy barbecue tomahawk steak (talk about taking a delicious meal to a whole new level). If you just want a little snack, smear it on a slice of crusty Dutch oven bread with some dijon mustard (or any kind of crostini).
Jump to:
🍄 Ingredients:
- fresh mushrooms – white button mushrooms, cremini mushrooms, and baby bella will all work great.
- vegetable or extra-virgin olive oil – for roasting
- sea salt – for seasoning and brining
- minced garlic and thinly sliced garlic cloves – we use the minced garlic for infusing flavor while roasting the mushrooms, but we also pack sliced garlic in with the pickling juice to add more flavor over time as the mushrooms are stored.
- white vinegar – some prefer to use apple cider vinegar but the white has a more neutral flavor. Apple cider vinegar can be overpowering if you use too much.
- granulated sugar, black peppercorns, and fresh thyme – see the variations section for other herb and seasoning recommendations.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Pickled mushrooms can be served as a quick and easy appetizer, go well with beef main course meals, and could even be used on a bloody Mary skewer!
Substitutions and Variations
- Other mushrooms – as long as they are meaty, they are fine to pickle, including oyster mushrooms.
- Spicy – add a dash or two of red pepper flakes to the brine, or diced jalapeños.
- Shelf stable – if you want to pickle the mushrooms so they keep for a long time, you will need to go through the full canning process. Wash the jars, lids, and rings with soap and water, then dry. Place the jars and lids/rings in a boiling hot water bath for 10 minutes to sterilize. Follow the recipe instructions that are listed. Clean the rim of the jars with a paper towel and secure the lid. Place them in another boiling water bath for 15 minutes. Remove the jars using tongs and cool at room temperature. You can also use a water bath canner if you have one.
- Other herbs – feel free to use other herbs like fresh oregano, dill, and/or bay leaves.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees. Wash and dry the mushrooms. Trim the stems if needed.
Step 1: Toss the mushrooms with 1 tablespoon of oil, minced garlic, and ½ teaspoon of salt.
Step 2: Spread the coated mushrooms on a sheet pan, and roast for 10 minutes or until soft. Remove from the oven and let them cool.
Step 3: Divide the sliced garlic, thyme, and peppercorns between each mason jar. Fill with the cooked mushrooms.
Step 4: In a medium saucepan, stir the water, vinegar, sugar, and remaining salt. Heat over medium-high heat until dissolved. Remove from heat. You can now use the pickling juice hot or cooled down.
Pro Tip: Leave enough room in the jars to add the juice, and don’t fill all the way to the top so the lid fits on easy.
Step 5: Pour the pickling liquid into each jar.
SERVE: Keep the marinated mushrooms refrigerated for at least 1-2 hours before serving so the flavors have time to marry.
Recipe Tips for Pickled Mushrooms
- The mushrooms will have much more flavor after soaking 24 hours.
- We prefer to roast the mushrooms to enhance the flavor and so they can be eaten immediately if we wanted. It is possible to skip the roasting and place the white mushrooms directly in the clean jar with the other ingredients. You will want to wait at least 24 hours before eating if you don’t roast the mushrooms.
- This is a great way to use up whole mushrooms if you have some that are about to spoil or if you grow them yourself and have an abundance.
Fun Fact
Mushrooms can grow in really dark places, and actually do not need sunlight to survive compared to other plants. -Mushroom Council
Recipe FAQs
You can store them in an airtight container or glass jars in the fridge for up to 3 weeks. If you want to store them longer, see the variations section for canning instructions.
Yes, just like any other food, pickled mushrooms can spoil and will develop mold even stored in the refrigerator.
More Mouthwatering Side Dish Recipes
If you tried this Pickled Mushrooms Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Pickled Mushrooms
Ingredients
- 1 ½ lbs. Mushrooms white button, cremini, baby bella
- 1 tablespoon vegetable or olive oil
- 1 ½ teaspoons sea salt divided
- 2 teaspoons minced garlic
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- 4 cloves whole garlic sliced thinly
- 2 teaspoons black peppercorns divided
- Bundle of fresh thyme
Instructions
- Preheat oven to 350°F.
- Wash mushrooms and pat dry. Trim the bottom of the mushroom stems, if needed.
- In a large bowl, toss mushrooms with 1 tablespoon of oil, ½ teaspoon salt, and minced garlic.
- Spread mushrooms on a sheet pan and roast for about 10 minutes, until softened. Set aside to cool.
- Meanwhile, in a saucepan over medium-high heat, stir together remaining teaspoon of salt, water, vinegar, and sugar. Heat and stir until sugar and salt are fully dissolved. Remove the pan from the heat.
- Distribute sliced garlic, peppercorns, and sprigs of thyme between several sterilized canning jars. Fill with the roasted mushrooms.
- Pour the brine over the ingredients in each jar, filling to cover and allowing enough room for placing the lids on the jars.
- Store in the refrigerator until ready to use.
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!