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Pickled Mushrooms with Garlic and Herbs

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Yields about 1 quart

  • by Eugenia Bone from Fine Cooking
    Issue 109

Use as many varieties of mushrooms as you can find for the best flavor and texture.

  • 6 cups mixed mushrooms (such as maitake, enoki, oyster, cremini, shiitake, and royal trumpet), washed, trimmed, and if large, halved or separated into smaller sections
  • 4 sprigs fresh thyme
  • 1 cup white wine vinegar
  • 3 Tbs. olive oil
  • 1 Tbs. granulated sugar
  • 10 whole peppercorns
  • 1 dried bay leaf
  • 1 large clove garlic, slivered
  • 1 small dried hot red chile (about 2 inches long)
  • Kosher salt

Bring an 8-quart pot of water to a boil. Immerse a quart-size canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.

Boil the mushrooms in the water until tender, 10 minutes. Drain and pack them into the jar along with the thyme sprigs.

In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the mixture over the mushrooms until it reaches the top of the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The mushrooms will keep in the refrigerator for at least 2 weeks.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 20; Fat (g): 0.5; Fat Calories (kcal): 5; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 45; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

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