Recipes for Mushrooms – Pickled Mushrooms

These little mushrooms are a great addition to any table at meal time! I always serve some so that we can eat a few before or during our main course. They are also a great appetizer. Place them in a pretty plate with some toothpicks and people can pick at them. You can also make these as a gift from your kitchen. They keep for months in your fridge so go ahead and make some today! Here is what you are going to need:

5 pounds little mushrooms
2 large white onions – sliced
¼ cup whole black peppercorns
4 bay leaves
1 cup dry white wine
10 cups white vinegar
Oil/ Salt

Wash the mushrooms and cut off the ends.

Heat a large pot with some oil. Add the onions and cook for about 5 minutes – until translucent and soft. Add the peppercorns and bay leaves.

Add the wine and vinegar. Bring to a boil and simmer for about 5 minutes. Add the mushrooms. Bring back to a boil and simmer for 2 to 3 minutes. Remove from heat.

Cool down completely and store in a covered container in the fridge. Allow mushrooms to marinade for about 2 days before eating. Enjoy!

Print the Pickled Mushroom Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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