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Pickled mushrooms in a glass jar
Quick and easy homemade pickled mushrooms

Herb Marinated Pickled Mushrooms

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Pickling mushrooms is an ancient method of preserving forest flavors. Mushroom acts like a sponge, soaking up spicy vinegar brine, while heat alters chitin structure making it digestible and pleasantly chewy. This recipe balances acidity with earthy notes, perfect for roasts or a rich antipasti platter.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 day 30 mins
🍽️ Servings 6 servings
🔥 Calories 45 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Soft brush or cloth for cleaning
  • Saucepan
  • Sterile mason jar
  • Colander

Instructions

1 ✓

Clean mushrooms with soft brush or damp cloth. Halve or quarter large ones, leave small ones whole.

Tip: Never soak mushrooms! They are porous and suck up water, diluting flavor and ruining texture.
2 ✓

In saucepan, boil vinegar, water, salt, sugar, pepper, and bay leaf. Stir until dissolved.

Tip: Sugar balances vinegar sharpness, salt draws out water concentrating flavor.
3 ✓

Drop mushrooms in boiling brine, cook 3-5 minutes until slightly shrunk.

Tip: Pre-cooking coagulates proteins, making texture firmer and killing surface microbes.
4 ✓

Remove from heat. Put mushrooms with brine into clean jar. Layer with sliced garlic, fresh thyme, and chili.

Tip: Garlic and herbs go in raw so hot brine releases fresh essential oils.
5 ✓

Ensure liquid covers mushrooms. Seal jar.

Tip: Excluding oxygen prevents mold.
6 ✓

Cool and refrigerate at least 24 hours.

Tip: Cooling stabilizes pectins and harmonizes flavors.

Recipe FAQ

Why slimy?
Likely put in wet, or brine wasn't strong enough. Dry cleaning is important!
Which mushrooms?
Small, firm button mushrooms (cremini) are best as they stay whole and hold shape.
Keep in fridge?
Yes, absolutely after opening and recommended during aging for safety.

Ingredients

  • 1 lb fresh mushrooms (button, cremini or shiitake)
  • 1 cup white wine vinegar
  • 1 cup water
  • 1 tbsp Kosher salt
  • 2 tbsp sugar
  • 3 cloves garlic
  • 1 tsp whole black peppercorns
  • 2 whole bay leaves
  • 1 tsp red pepper flakes
  • 1 bunch fresh thyme