Pickled Mushrooms

  • Yield: 4 servings


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


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

NOTE: 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.

Recipe by Hey What’s For Dinner Mom courtesy of the Mushroom Council’s Mushroom Channel