PICKLED MUSHROOMS

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Pickled Mushrooms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

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.

*** Explore more Pickled Mushrooms Recipes »

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