• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Appetizers > Pickled Mushrooms

    Pickled Mushrooms

    by Teri Lyn Fisher · Published: Aug 13, 2014 · Modified: Nov 28, 2020

    Jump to Recipe
    A jar of pickled mushrooms.
    A variety of fresh mushrooms laid out in a white pan.
    A clear mixing bowl of fresh mushrooms in brine.
    A plate with an open jar of pickled mushrooms with some mushrooms on bread.

    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

    More recipes you might like: 

    A recipe for Fried Pickle Chips.
    Fried Pickle Chips
    A recipe for a Wild Mushroom Farro Riotto.
    Wild Mushroom Farro Risotto
    Mushroom and sage stuffing in a large pan with a spoon.
    Mushroom and Sage Stuffing
    Two crostinis with pickled mushrooms on top, and a jar of pickled mushrooms next to them.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A jar of pickled mushrooms.

    Pickled Mushrooms

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Servings: 6

      INGREDIENTS  

    • 3 cups of wild mushrooms, cleaned and thinly sliced
    • 4 sprigs fresh thyme
    • ½ serrano pepper, thinly sliced (optional)

    brine

    • 1 cup white wine vinegar
    • 1 ½ tablespoons raw or granulated sugar
    • 12 black peppercorns
    • 10 coriander seeds
    • 3 garlic cloves, thinly sliced
    • 3 (1-inch) lemon rinds
    • 2 ½ teaspoons kosher salt
    • ½ cup water

      INSTRUCTIONS  

    • Gently toss mushrooms into a bowl until well mixed. Fill two sterilized (16 ounce) jars with mushrooms about ¾ of the way up and top each jar with two thyme sprigs and ¼ of the sliced Serrano, if using. Set aside.
    • 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.
    • Tightly seal each jar and refrigerate. Pickled mushrooms should be ready in a day or two and will keep for about 2 months.
    Serving: 1serving Calories: 66kcal Carbohydrates: 13g Protein: 3g Fat: 1g Saturated Fat: 1g Sodium: 984mg Potassium: 386mg Fiber: 4g Sugar: 6g Vitamin A: 32IU Vitamin C: 2mg Calcium: 22mg Iron: 1mg

    You Might Also Love...

    • Loco Moco on a plates with a forks.Loco Moco
    • Bowls of wild mushroom wafu pasta with soy butter sauce.Wild Mushroom Wafu Pasta with a Soy Butter Sauce
    • A close up of crispy chicken thighs with a creamy mushroom sauce in a skillet.Crispy Chicken Thighs in a Creamy Mushroom Sauce

    August 13, 2014 / 15 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Snack Mix
    Next Post: Chocolate Cardamom Doughnuts with a Sweet Plum Glaze Next Post >

    Reader Interactions

    August 13, 2014 / 15 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Arielle

      October 22, 2018 at 8:17 pm

      Hi Jeeny!
      are these mushroom cooked before you pour the liquid?

      Reply
      • Jenny Park

        October 23, 2018 at 11:27 am

        Nope! :)

        Reply
    2. Clay...

      November 28, 2014 at 1:06 am

      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?

      Reply
      • Jenny Park

        November 28, 2014 at 8:11 am

        Yep!

        Reply
    3. Michelle

      August 15, 2014 at 10:46 am

      Hi Jenny!

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

      The photos are beautiful!

      Reply
    4. Teresa

      August 14, 2014 at 7:46 pm

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

      Reply
    5. Christina

      August 14, 2014 at 3:21 pm

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

      Reply
    6. tara

      August 14, 2014 at 9:37 am

      These look delicious!

      Reply
    7. Romy

      August 14, 2014 at 7:19 am

      Sounds brilliant! Will be definitely trying this one out.

      Reply
    8. The Travelling Chopsticks

      August 14, 2014 at 5:12 am

      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 :)

      Reply
    9. Dhanya Samuel

      August 13, 2014 at 5:30 pm

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

      Reply
      • Jenny Park

        August 14, 2014 at 7:18 am

        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! :)

        Reply
    10. Millie l Add A Little

      August 13, 2014 at 2:57 pm

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

      http://youtube.com/addalittlefood

      Reply
    11. Kelly

      August 13, 2014 at 1:23 pm

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

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Fried rice in a bowl. The BEST Fried Rice Recipe
    • Zuppa toscana in two bowls with bread on the side. Zuppa Toscana
    • Filet o fish recipe sandwich on a board. Filet o Fish (Copycat)
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Bang bang shrimp close up on a plate. Bang Bang Shrimp Recipe

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Loaded BBQ chicken salad on a plate with dressing on the side. BBQ Chicken Salad
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!