Best Olives Pickled Mushrooms Recipes

EASY MARINATED MUSHROOMS

Easy Marinated Mushrooms image

Easy marinated mushrooms will only take 15 minutes of prep time. You can even make them the night before! An irresistible and refreshing appetizer to have on hand.

Provided by Lora

Number Of Ingredients 10

Ingredients

3 pounds button mushrooms (cut them in half if they're large)
1/2 cup lemon juice (I used fresh, you could use bottled)
Water (enough to cover mushrooms)
1 1/4 cups white wine vinegar (with 5% acidity)
1 cup pure olive oil
5 garlic cloves (peeled and left whole)
1 1/2 teaspoon Kosher salt
2 teaspoons dried oregano
2 teaspoon dried parsley (or basil)
1 teaspoon crushed red pepper flakes

Steps:

In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.
While you bring the lemon water to a boil, clean and wash mushrooms.
Trim off the stems. If you have some larger mushrooms like I did, cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don't cut the smaller ones)put them in a large pot.
When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don't want to boil them until they're super soft, just a quick boil).
While the mushrooms are doing their quick boil, bring the marinate to a boil.
In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it's ok if it goes over a minute or two). When it's boiled for a few minutes, remove from heat so you can deal with the mushrooms.
Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.
Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.
Serve at room temperature.
Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS

Marinated Olives, Red Bell Pepper, Artichoke Hearts and Mushrooms image

Categories Mushroom Olive Onion Pepper Vegetable Appetizer Marinate Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

Steps:

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
Transfer mixture to bowl and serve.

OLIVE'S PICKLED MUSHROOMS

Olive's Pickled Mushrooms image

I got this recipe from Olive Plaia back in the 1970's. These mushrooms are so good I could eat the whole recipe myself.

Provided by Kathie Carr

Categories Vegetable Appetizers

Time 10m

Number Of Ingredients 10

Ingredients

2 lb fresh button mushrooms, cleaned
1/2 c olive oil
1/4 c lemon juice
1/4 c water
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pinch dried red pepper flakes, optional
1/3 c chopped fresh parsley, optional
1/4 c chopped red bell pepper, optional

Steps:

1. Place cleaned mushrooms in serving bowl (one that can handle boiling liquid) and set aside. In a sauce pan mix oil, lemon juice, water, garlic, salt, and pepper. Bring mixture to a boil. Stir in a pinch of red pepper flakes if using. Pour over mushrooms. Cover dish and refrigerate for at least 2 hours, preferably overnight. Just before serving add parsley and peppers if using. These keep in refrigerator like pickles.