Pickled Mushrooms: Simple Recipes

Marinated mushrooms – a traditional snack, an indispensable element of almost any feast. Mushrooms can be served both directly in the marinade, and onions, green and onion, with garlic and sour cream sauce or simply in sour cream.

Marinated mushrooms

Pickled mushrooms are part of many dishes: appetizers, cold and hot salads, they can be served on croutons, sandwiches, tartlets.

There are several traditional ways to prepare pickled mushrooms, they differ in pickling technology. Among the classic pickling methods should be called:

  • hot pickling
  • Cold pickling
  • Quick Pickling

The first two methods are used for further long-term storage of pickled mushrooms, the third method is suitable only as a preparation for serving.

More about each method.

This way you can cook almost any mushroom. Essence: mushrooms are boiled in the marinade until fully cooked.

Edible mushrooms can be pickled immediately, no pre-boiling is required. For conditionally edible mushrooms, preliminary boiling or soaking is necessary. For information on what kind of pre-treatment is needed for a particular type of mushroom, read the description of the mushroom.

In order for the marinade to be light and transparent, it is recommended that even edible mushrooms be brought to a boil before pickling, until abundant foam forms, drain the water, rinse the mushrooms, and only then proceed to pickling. Some loss of mushroom flavor is inevitable with this processing.

Mushrooms prepared for pickling are poured with marinade, brought to a boil and marinated over low heat until fully cooked. Pickling time is slightly different for different types of mushrooms, on average it is 20-25-30 minutes. For pre-boiled mushrooms, this time should be reduced by 5-10 minutes. For large mushrooms, if we do not cut them into pieces, the pickling time should be slightly increased.

To ensure that all pickled mushrooms cooked at a time are to the same degree of readiness, mushrooms of approximately the same size should be selected in one pan.

Cool the finished pickled mushrooms slightly, arrange them in jars along with the marinade, close with tight lids. Store in a dark cool place, you can keep in the pantry in the apartment.

Storage in a cellar or refrigerator is not required.

You can eat such mushrooms immediately after cooling, but it is better to let them stand for a couple of days: the taste will be brighter.

The difference from hot pickling: mushrooms are not boiled in the marinade, but are poured with ready-made marinade and left in a cool place until cooked.

For cold pickling, mushrooms should first be boiled. We do not boil until fully cooked, this is a preliminary boiling. For information on how many minutes to cook mushrooms of different types, read this recipe: How long to cook mushrooms.

Boil the mushrooms, drain the broth, put the mushrooms in a colander and let them drain well. Arrange in jars and pour hot marinade, close with tight, but not metal lids. After cooling completely, put the jars in the refrigerator or take them to the cellar.

Cold-pickled mushrooms are ready to eat in 2-3 weeks.

Marinade recipes for hot and cold pickled mushrooms, read here: Mushroom Marinade.

This method of pickling is for those who love and are not afraid to experiment, who like to surprise guests with “something new”.

For quick pickling, mushrooms boiled until fully cooked are used. Usually during the season I have several cans of boiled mushrooms in my refrigerator, so I can cook any option at any time.

Here are a few recipes, all designed for 1 cup of boiled mushrooms.

1. Based on soy sauce

  • Soy sauce – 4 tablespoons
  • Lemon or lime juice – 1 tablespoon
  • Garlic – 1 clove
  • Walnut – 2 nuts

Pass the garlic and walnuts through the garlic, mix with lime juice and soy sauce. Pour the mushrooms squeezed and dried with a paper towel with this mixture, mix well, refrigerate overnight. Before serving, mix, sprinkle with fragrant vegetable oil.

2. Based on lemon juice

  • One lemon juice
  • Salt – 1 / 2 teaspoon
  • Dijon mustard – 1 teaspoon
  • Fresh parsley – 1-2 tablespoons chopped herbs

Mix all the ingredients, do not crush the mustard seeds. Mix the dried mushrooms in this mixture, refrigerate for 6-8 hours.

3. Based on honey

  • Honey – 1 tablespoon
  • Salt – 1 / 4 teaspoon

    Walnut – 2 pcs

  • Apple cider vinegar or any other wine vinegar – 1 tablespoon
  • Ground black pepper
  • Green onion

Crush the walnut with pepper and salt, mix with honey and vinegar, you get a rather thick mixture. Mix the dried mushrooms in this mixture, refrigerate. Before serving, mix well, add chopped green onions, drizzle with fragrant oil. This is the most exotic variant of pickled mushrooms that I serve on the table.

4. Based on red wine

  • Table red wine – 1/2 cup (wine must be dry)
  • Red ground pepper – to taste, from “on the tip of a knife” to 1/4 teaspoon
  • Ground cinnamon – 1/4 teaspoon
  • Salt – 1/2 – 1/3 teaspoon
  • Parsley greens – 1 tablespoon

Mix all the ingredients, pour the dried mushrooms with this mixture, refrigerate. These mushrooms can be served on the table in a couple of hours; they marinate in wine very quickly. The longer such mushrooms are marinated, the more “hoppy” they are.

These are just a few examples of how you can quickly prepare pickled mushrooms in preparation for the arrival of guests.

Mushrooms marinated in a quick way are not intended for long-term storage; these marinades do not have a sufficient preservative effect. We prepare such mushrooms the day before serving.

Pickled mushrooms, if you like the “quick way”, you can cook on the basis of balsamic vinegars, pomegranate and cranberry juice, red currant and kiwi juice and pulp are also suitable for pickling, plus a huge range of additional spices is at your service.

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