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Pickled Mushrooms Mushrooms for Pickled Mushrooms Pickled Mushrooms brine Pickled Mushrooms recipe Pickled Mushroom crostini Hey Guys! Today we have some super quick and easy pickled mushrooms! I really love pickled anything, in this case the combination of the spicy brine paired with the soft mushrooms…so good! You can put these pickled mushrooms on almost anything; they’re fantastic paired with dishes like roasted branzino, in sandwiches, stirred into soups, or even piled onto hot dogs! Although I will say, I often find myself just standing over the kitchen counter with a jar of these guys and a fork and eating them straight from the jar, but whatever right? Eat them how you want!

The only important thing to remember is that these guys take about a day to fully absorb and develop the flavors of the tasty brine. Also, if you prefer a sweeter (more bread and butter like) pickled product, I recommend adding an extra tablespoon or so of sugar, because these mushrooms are quite sour (just how I like them!) These guys can also definitely be canned using the simple water bath method which will make them last a decent while longer. Pickling is such a great method of preservation and also creates such delicious explosions of flavor. I urge you guys to get into the kitchen and make a batch of these little guys…AND to really play around with the spices within the brine to suit your taste. Sometimes I like to add crushed fennel or cumin seeds for an even more intense flavor…just a thought! Enjoy! xx, Jenny

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Pickled Mushrooms
Serves 5 to 6

3 heaping cups of wild mushrooms, cleaned and thinly sliced
4 sprigs fresh thyme
1/2 serrano pepper, thinly sliced (optional)
1 cup white wine vinegar
1 1/2 tablespoons raw or granulated sugar
12 black peppercorns
10 coriander seeds
3 garlic cloves, thinly sliced
3 (1-inch) lemon rinds
2 1/2 teaspoons kosher salt
1/2 cup water

1. Gently toss mushrooms into a bowl until well mixed. Fill two sterilized (16 ounce) jars with mushrooms about 3/4 of the way up and top each jar with two thyme sprigs and 1/4 of the sliced Serrano, if using. Set aside.
2. Place the remaining ingredients into a small pot and simmer until the sugar dissolves. Remove from heat and carefully pour the liquid over the mushroom mixture until each jar is almost full.
3. Tightly seal each jar and refrigerate. Pickled mushrooms should be ready in a day or two and will keep for about 2 months.

  1. Kelly Not Specified Not Specified

    GREAT idea! What did you spread on the crostini in the pic? Ricotta? Goat Cheese?

  2. Millie l Add A Little Not Specified Not Specified

    I love pickles and love the sound of mushroom and using lemon rind is genius!

  3. Dhanya Samuel Not Specified Not Specified

    Never heard of pickled mushrooms before except the canned champignons. Does these taste anything like that?

    • Jenny Park Not Specified Not Specified

      Nope! Nothing like those things! The pickled mushrooms do get a softer texture, but not rubbery or slimy at all. They’re briny and delicious! :)

  4. The Travelling Chopsticks Not Specified Not Specified

    I have never even thought of pickling mushrooms – and when I read the title of your blog, I wasn’t very excited….but once I saw the photos I was sold! This looks amazing and will be something I am definitely going to try! Just started subscribing to your blog – and wanted to let you know I love it!! Such an inspiration :)

  5. Romy Not Specified Not Specified

    Sounds brilliant! Will be definitely trying this one out.

  6. tara Not Specified Not Specified

    These look delicious!

  7. Christina Not Specified Not Specified

    I, too, love pickled ANYTHING. I’m so intrigued with the idea of pickled mushrooms, I’m dying to try it now!

  8. Teresa Not Specified Not Specified

    i’ve never had pickled mushrooms but these look outstanding!

  9. Michelle Not Specified Not Specified

    Hi Jenny!

    Where do you purchase your beautiful mushrooms and what varieties did you use?

    The photos are beautiful!

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  11. Clay... Not Specified Not Specified

    Am I interpreting your recipe correctly, in that you pour brine right off the fire over the room temp mushrooms that are in jars, then seal these hot jars, and then refrigerate them hot?

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