Best Pickled Mushrooms Recipes

PICKLED MUSHROOMS

Steps:

• In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

PICKLED MUSHROOMS (CANNED)

Steps:

• Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
• In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
• NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

TANGY PICKLED MUSHROOMS

Steps:

• Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

EASY PICKLED MUSHROOMS

Steps:

• Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

PICKLED MUSHROOMS

Steps:

• Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
• Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
• Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

PICKLED MUSHROOMS WITH GARLIC

Steps:

• In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

QUICK PICKLED MUSHROOMS AND PEARL ONIONS

Steps:

• Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.

PICKLED MUSHROOMS AND ONIONS

Steps:

• 1. In a sauce pan, combine all ingredients except the mushrooms. Bring to a boil.
• 2. Add mushrooms, reduce to a simmer. Simmer 5-6 minutes.
• 3. Pour into a bowl, let cool 30 minutes or so, then cover and chill overnight.
• 4. Serve chilled or at room temp.

ITALIAN PICKLED MUSHROOMS

Steps:

• Combine lemon juice and water in a large pot.
• Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
• Drain off liquid.
• Place herbs and mushrooms, garlic and bay in clean hot jars.
• Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
• Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

GRZYBKI MARYNOWANE (PICKLED WILD MUSHROOMS)

Steps:

• Trim and wash mushrooms. Place in a large saucepan, cover with water, and bring to the boil. Remove saucepan from heat and drain. Return mushrooms to saucepan, add fresh water to cover, and bring to a boil again. Remove from heat and drain. Cut larger mushrooms into bite-sized pieces.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack mushrooms into hot, sterilized jars.
• Bring water, vinegar, onion, sugar, salt, peppercorns, allspice, and bay leaf to a boil in a large pot for 5 minutes. Remove from heat and set aside to cool, about 20 minutes. Pour liquid evenly over mushrooms, filling to within 1/4 inch of the top.
• Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS

Steps:

• Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
• Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
• Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
• Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
• Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.

LEMONY PICKLED MUSHROOMS

Steps:

• Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
• Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
• Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

TANGY PICKLED MUSHROOMS

Steps:

• Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.
• Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.
• Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

PICKLED MUSHROOMS

Steps:

• Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.

PICKLED MUSHROOMS

Steps:

• In a medium saucepan, combine 1 3/4 cups water with vinegar. Add salt; stir to dissolve. Place saucepan over medium heat and bring to a simmer.
• Place mushrooms in a medium heatproof bowl; pour 1 cup liquid over mushrooms and let stand until cooled to room temperature; reserve remaining liquid for another use. Transfer mushrooms and their liquid to an airtight container and keep refrigerated until ready to use, up to 1 week. Drain from liquid and dry with a paper towel before using.

ONIGIRI WITH PICKLED GINGER AND MUSHROOMS

Steps:

• Rinse rice well under cold running water.; drain. Combine rice and broth in a saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until rice is tender but still has a little bite, about 7 minutes. Meanwhile, in a small saucepan, combine rice vinegar and sugar; bring to a boil. Remove rice from heat; stir in vinegar mixture. Cover pan with a clean towel, replace lid and let sit for 5 minutes.
• Heat oil in a skillet over medium-high heat. Add mushrooms and cook, stirring until tender, about 2 minutes. Add green onions, and garlic; cook 1 minute. Stir in soy sauce and transfer to a bowl. Stir in pickled ginger; cool.
• In a small skillet over medium heat, toast sesame seeds until golden, about 2 minutes, stirring occasionally. Transfer to a plate. Divide warm rice into 8 portions. Using wet hands to prevent sticking, gently mould one portion into a ball. make a dent in center and place 1/8 of the filling mixture into the dent. Mould the rice around the filling . Roll in sesame seeds. Repeat to remaining balls. Cover until ready to serve.

OLIVE'S PICKLED MUSHROOMS

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.

RUSSIAN PICKLED MUSHROOMS

Steps:

• In a small saucepan, combine all ingredients, except for the mushrooms.
• Bring to a boil over medium heat and cook for 3 minutes.
• Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
• Chill several hours or overnight to blend flavors.
• Serve cold.
• Preparation and cooking time does not include flavor blending time.

PICKLED MUSHROOMS FOR A CROWD

Steps:

• In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan., In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly. , Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate at least 2 days. Just before serving, discard bay leaf.

PICKLED MUSHROOMS

Steps:

• 1. In small pan bring all ingredients, except mushrooms, to a boil 6 to 8 minutes. Add mushrooms. Put in covered bowl; refrigerate overnight.