Pickled Wild Mushrooms

Pickled Wild Mushrooms

November 11, 2019 0 By

Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here’s how to make them.

This pickled wild mushrooms recipe is such a wonderfully European thing. Not just in terms of the tradition of preserving something in season but being able to effortlessly pull them from your pantry and set them out with olives and charcuterie next time you have folks over for drinks. Trust us. You’ll be the hostess with the most-est. Provided, natch, that you can keep from snitching the pickled mushrooms as they sit there in your fridge tempting you.–Renee Schettler Rossi

Pickled Wild Mushrooms

  • Quick Glance
  • 15 M
  • 1 D
  • Makes 1 pint (500 ml)

Special Equipment: 1-pint (16–fluid ounce or 500-ml) canning jar and its lid

Ingredients


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Directions

  • 1. Wash a 1-pint (16–fluid ounce or 500-ml) canning jar and its lid in hot, soapy water and dry well.
  • 2. If the mushroom stems are firm and meaty, leave the stems intact and trim just the ends of the stems. If the mushroom stems aren’t firm and meaty, trim the stems entirely and discard or save for vegetable broth. Slice the mushroom caps into 1/4-inch (6-mm) slices or cut them into quarters.
  • 3. In a nonreactive saucepan over medium-high heat, combine 1/4 cup oil, 1/4 cup vinegar, the peppercorns, salt, and thyme and bring to a boil. Boil for 2 minutes, then add the mushrooms, reduce the heat to low, and cook, turning the mushrooms constantly, for exactly 2 minutes.
  • 4. Ladle the mushrooms and hot liquid into the jar. Add the remaining 1/4 cup oil and 1/4 cup vinegar. Cover the jar loosely with aluminum foil and let cool to room temperature. Discard the foil and seal the jar. Refrigerate for at least 24 to 48 hours to allow the flavors to meld. The oil will solidify somewhat due to the cold temperature but will liquefy again at room temperature. (The pickled wild mushrooms will keep in the refrigerator for up to 3 months.)
  • 5. Before serving, bring to room temperature. Serve as an hors d’oeuvre alongside cured meats and olives. Originally published April 5, 2017.

*What You Need To Know About What Kind of Wild Mushrooms You Can Pickle

  • Just about any meaty wild mushroom is fair game for pickling. Portobello, trumpet, oyster, cèpes, and morel mushrooms all work spectacularly well as pickles.

Pickled Wild Mushrooms Recipe © 2017 Georgeanne Brennan. Photo © 2017 Sara Remington. All rights reserved. All materials used with permission.