How to Make Marinated Mushrooms

Feb 13, 2012 5:01 pm

A pickled mushroom recipe for the perfect garnish

marinated mushrooms
Photo: Jonathan Gregson
Pickling or marinating mushrooms is a great way to kick off that artisan food canning phase you've been meaning to develop.

These little beauties can enliven so many dishes. Scatter a few into mushroom soup and enjoy the way the tart pickle plays against the soup’s earthy creaminess, or nestle a generous spoonful next to a game terrine or some smoked meats. You can use any mushrooms you like — I’ve used buttons and criminis to great effect.

Servings: 2 pounds


2 1/2 pounds mushrooms
1 3/4 cups white wine vinegar
1 1/4 cups sugar
2 teaspoons sea salt
1 clove garlic, peeled and crushed
1 red chile, split and deseeded if desired
1 sprig thyme
1 bay leaf
  1. Wash and dry the mushrooms, then place them in a pan with a snug-fitting lid.
  2. Put the vinegar, sugar, salt, crushed garlic, and chile in a pan over medium heat, bring to a boil, and allow to simmer for 2 minutes, then add the thyme and bay leaf.
  3. Pour the mixture over the mushrooms, put the lid on the pan immediately, and set aside to cool.
  4. Divide the mushrooms and preserving liquid between clean, sterilized jars and seal.
  5. Label the jars with the date so you can keep track of different batches. Leave to cool and refrigerate. If you can bear to, leave them a week or two before opening. They will keep for up to 6 months in the fridge.
Level of Difficulty: 
Prep Time: 
10 minutes
Cooking Time: 
5 minutes
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