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Pickled Mushrooms with Garlic and Herbs

The perfect way to store mushrooms for an instant, off-the-shelf munch-fest! These mushrooms would pair with just about anything and once the initial pickling is done, they'll last for a nice bit. IF you don't eat them all at once. No judgement, either way!

This recipe comes from Fine Cooking

Yield: Yields about 1 quart Use as many varieties of mushrooms as you can find for the best flavor and texture.


  • 6 cups mixed mushrooms (such as maitake, enoki, oyster, cremini, shiitake, and royal trumpet), washed, trimmed, and if large, halved or separated into smaller sections

  • 4 sprigs fresh thyme

  • 1 cup white wine vinegar

  • 3 Tbs. olive oil

  • 1 Tbs. granulated sugar

  • 10 whole peppercorns

  • 1 dried bay leaf

  • 1 large clove garlic, slivered

  • 1 small dried hot red chile (about 2 inches long)

  • Kosher salt


  • Bring an 8-quart pot of water to a boil. Immerse a quart-size canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain. Boil the mushrooms in the water until tender, 10 minutes. Drain and pack them into the jar along with the thyme sprigs. In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the mixture over the mushrooms until it reaches the top of the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The mushrooms will keep in the refrigerator for at least 2 weeks.

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