Posts Tagged ‘pickled mushrooms’

Pickled Mushrooms from Hey What's for Dinner Mom

Today’s post comes to us from Laura Sampson of the fabulous family food blog Hey What’s for Dinner, Mom? If this is her answer to that perennial question, we’ll be coming over for supper as well!

I’m always looking for ways to keep and preserve food in our 3 pantries, I live in Alaska, it’s what we do. The dry pantry, the cold pantry and the frozen pantry are continually being pressed into service to hold some sort of pickled, smoked or canned delicacy.

Gravlax, caviar, hand dug clams, beet relish, spiced crabapple jelly, homemade sauerkraut, smoked salmon, fresh halibut, moose hot dogs and ginger ale are a few of the favorites that have graced our shelves. When I was plotting my first post for the Mushroom Channel I knew I wanted to make something that I could make ahead and pulled out later. Something along the lines of “oh yes THESE ARE homemade….no, not hard to make at all!”, I guess spectacularly easy was the goal.

Obviously this had to be the humble pickled mushroom. A seemingly simple recipe with delightful results. Mushrooms are cleaned, cooked lightly in pickling solution and refrigerated for a week to be infused with spices, garlic and herbs. The recipe can easily be adapted to what herbs you have on hand or can be made spicy hot by the addition of a sliced pepper or two.  No question about it, this little appetizer bite is easily homemade and it is fabulous. I think you’ll agree.

Pickled Mushrooms

Ingredients

  • 1 pound button mushrooms, petite if possible
  • 1 1/2 cups white wine vinegar
  • 1 3/4 cups water
  • 2 1/2 Tablespoons of sugar
  • 1 bay leaf
  • pinch or dried chili flakes
  • 3 whole cloves
  • 1 garlic clove, peeled and smashed
  • one good pinch of salt

you will also need

2 pint jars, lids and rings, washed well

  1. Wash and pat the mushrooms dry
  2. Trim the stems down a bit just to remove the end, save the trimmed stems for making stock
  3. In a medium size pan, combine the rest of the ingredients and bring to a boil over medium high heat
  4. When boiling reduce heat to a simmer and add the mushrooms
  5. Cook the mushrooms for 5-6 minutes
  6. Remove from heat
  7. Lift the mushrooms out of the vinegar solution
  8. Cool the mushrooms and vinegar separately
  9. Once cool, divide the mushrooms between the two pint jars
  10. Cap and store in the refrigerator for up to a week

they can be eaten in as little as 24 hours but the longer they pickle the more developed their flavor will be

These are great served up with a toothpick for a little bite or used in something bigger like an Antipasto Platter with fresh mozzarella, cured olives, sliced prosciutto and the like.