Pickled Mushrooms Recipe

By The Cooking World, Editorial Staff

December 31, 2021

My Darling Lemon Thyme: Pickled Mushrooms Recipe

Last day of 2021, the last recipe of 2021!

For today's We Cook Books Recipe, we decided to share with you a delicious Pickled Mushrooms Recipe from My Darling Lemon Thyme.

This pickled mushroom recipe is full of flavor. It's a perfect way to preserve mushrooms before they go yuck in the bottom of your vegetable drawer.

These mushrooms can be a delicious addition to a platter of treats or slice them and add to salad or pizza.

PREP TIME

10 minutes

COOK TIME

10 - 15 minutes

serves

500 ml jar

Ingredients

500 g mushrooms, trimmed (we used button but any mushroom will do)
30 g (2 tablespoons) olive oil
12 g (2 teaspoons) fine salt
125 ml (1/2 cup) white wine or apple cider vinegar
2 cloves garlic. roughly chopped
30 g (2 tablespoons) golden caster sugar
2 g (1/2 teaspoon) freshly ground black pepper
2 tablespoons, roughly chopped fresh thyme leaves, optional
Finely grated zest of 1 lemon, optional

Special Equipment

Roasting Tray
Small Saucepan
500 ml mason jar

Instructions

Preheat oven to 180 ºC (350 ºF). Combine mushrooms, olive oil, and 1/2 teaspoon of salt on a large roasting tray and roast for 10-15 minutes, or until tender.
Meanwhile, combine remaining salt, vinegar, garlic, sugar, and black pepper in a small saucepan (add thyme and lemon zest now, if using) and heat over low heat, stirring until the sugar has just dissolved.
Remove mushrooms from the oven and stir through the pickling mixture immediately. Pack mushrooms into a large glass jar, along with the pickling liquid. While they can be eaten in as little as 30 minutes, for the best flavor, refrigerate at least 1-2 days before eating. They will store in the fridge for up to 1 month.