Having fresh marinated mushrooms on hand is always a fantastic idea, this quick recipe can elevate any dish you are planning to make!
This delicate snack packs a hefty punch when paired with pasta or on top of hamburgers or veggie burgers.
They are even great on their own.
And if properly covered in their own liquid, can last as long as two weeks – giving you plenty of time to decide how to use them. However, they are addictive, rarely making it two weeks in my own fridge, so beware.
Serve these with some salami and cheese on your next charcuterie board, they’ll be devoured.
Known for its meatiness, this fungus has a long history in folklore. In parts of Central America, a children’s tale tells that mushrooms are little umbrellas carried by woodland spirits who need shelter from the rain. In Norrland Sweden there is a tradition of tossing toadstools into bonfires on midsummer’s eve to ward off evil spirits. Whatever tale you attach to it, there’s no question, they are delicious!
Get out your canning jars (you don’t have to boil them or get any other canning equipment ready, but glass jars are the BEST for storing these mushrooms), and let’s get busy making these fancy fungi with the simplest of steps.
You’ll want to clean off your mushrooms by rinsing off any dirt, then place them in a pot, covering them with water.
We want to start seasoning at this point, just as you salt pasta water- you’ll want to add salt here.
Bring it to a boil and cook for a few minutes until the mushrooms are tender, this doesn’t take long, so don’t walk away! Alternatively, you can sauté them in a frying pan with a little olive oil or water until tender.
Now for the flavor, stir into the drained mushrooms vinegar, onion, garlic, sugar, salt, oregano, crushed red pepper, and black pepper, and add in the oil and stir everything well to combine.
Place the mixture into your glass jar and refrigerate for 6 hours or until cold.
Next, serve! They are wonderful on salads or as their own side dish for the mushroom lover in addition to a topping for pizza. The world really is its oyster – so get creative!
Could I use other vegetables with this recipe?
A softer vegetable like cauliflower would be delicious but for others, I would use this recipe for pickled vegetables instead!
I’ve read that there are various methods for cleaning mushrooms, what do you suggest?
This is still a heavily debated question. Some say soak, others say rinse, and still, some will just wipe them clean with a damp paper towel. The long and the short is this: Mushrooms are porous and will soak up the liquid, so soaking them isn’t suggested. And wiping them with a paper towel is a thief of time. Just quickly rinse them underwater, clearing away any dirt and gently dry them. If you’d like to know more about this study, you can read up on it Here. I rinse mine off with water and keep it simple and find I have no problems with rinsing them off in any dish I use mushroom sin.
Can I eliminate the sugar?
You could, but the mushrooms will be extra tangy. It’s important to note that sugar does add flavor and can act as a tenderizer. If you are worried about it being too sweet, don’t they have a great balanced flavor.
These babies will last in the fridge for 2 weeks -and this is important- as long as the mushrooms are covered in liquid.
- 1 pound mushrooms (small mushrooms work best, or cut larger mushrooms for easier eating) baby portabella are my favorite but white button mushrooms are good too.
- ¼ cup oil, I use avocado oil or olive oil
- ¼ cup white vinegar (or red wine vinegar)
- ½ cup diced onions (about ½ a medium onion)
- 4 cloves garlic, sliced
- 2 teaspoons sugar, I used brown sugar white sugar can also be used
- ½ teaspoon coarse kosher salt
- ½ teaspoon dry oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- Rinse off mushroom of any dirt, then place them in a pot and cover them with water and add a teaspoon of salt, bring it to a boil, and cook for a few minutes until the mushrooms are tender, or alternatively you can saute them in a frying pan with a little olive oil or water until tender.
- Stir into the drained mushrooms, the oil, vinegar, onion, garlic, sugar, salt, oregano, crushed red pepper, and black pepper.
- Add the mushrooms and mix everything together and refrigerate for 6 hours or until cold.
- These will last in the fridge for 2 weeks as long as the mushrooms are covered in liquid.