Pickled Mushrooms Recipe: How to Make Pickled Mushrooms

Pickled mushrooms, or marinated mushrooms, are mushrooms that have been soaked in a vinegar-and-oil-based marinade with various herbs and spices. The mixture is left to marinate anywhere from a few hours to a few days, resulting in tender, flavorful mushrooms with a squeaky, firm bite.

Pickled mushrooms are the ultimate antipasto: snackable, dynamic bites that pair well with other antipasti (Italian appetizers) like cured meat and fish, olives and other pickles, fresh or grilled vegetables, and cheese. Serve them on their own or with toasted slices of sourdough for dipping in the excess marinade.

Pickling mushrooms is a slightly different process than other pickling projects, since the mushrooms are lightly pickled in an oil-based marinade, rather than a traditional brine. Here’s how to do it.

1. 1. Choose and clean the mushrooms. Batches of pickled fungi traditionally feature white button mushrooms or baby bellas (young cremini mushrooms). Button mushrooms are small enough to be marinated whole, which is a big part of their appeal, but you can use any mushroom you like; try wild mushrooms, like chanterelles or morels. Slice any larger mushrooms lengthwise as needed to fit them in your jar of choice. There’s often no need to wash mushrooms with water; simply wipe off any dirt or mud with a clean paper towel, or, for mushrooms with finer gills, a pastry brush.
   
2. 2. Make the marinade. There are many different pickled mushrooms recipes out there: Marinovannymi gribami (Russian pickled mushrooms) are marinated in apple cider vinegar, red wine vinegar, garlic, sliced onion, and dill, while an Italian-inspired marinade might include bay leaves, oregano, and a dash of red pepper flakes. Spanish-style mushroom escabeche features sherry vinegar, white wine vinegar, olive oil, and red bell peppers, seasoned with bay leaves and black peppercorns. Combine equal parts olive oil and vinegar of choice (about half a cup for every pound of mushrooms) with alliums like minced garlic cloves, finely diced red onion, or thinly sliced shallot. Season with dried or fresh herbs (like thyme sprigs or chopped parsley), kosher salt, and freshly ground black pepper. Add heat with red pepper flakes or chili powder like paprika.
3. 3. Cook the mushrooms. Prior to pickling, you can roast or poach the mushrooms in a large pot of salted water just until tender, and drain well. This helps the mushrooms absorb the marinade more effectively; if using raw mushrooms, give them extra time to soak up the marinade before serving.
4. 4. Add to marinade. Add mushrooms to the bowl of marinade and toss well to coat. Transfer to clean glass canning jars, and top with any excess marinade.
5. 5. Marinate. Seal the jars and place in the refrigerator to marinate for at least four hours, but ideally overnight. Bring to room temperature before serving.

Keep pickled mushrooms in an airtight container or jar in the refrigerator for up to two weeks. Alternatively, you use a water bath to can your pickled mushrooms, then store them in a cool, dry spot indefinitely.