Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here’s how to make them.
Pickled Wild Mushrooms
- Quick Glance
- Quick Glance
- 15 M
- 1 D
- Makes 8 servings | 1 pint
Special Equipment: 1-pint (16–fluid ounce or 500-ml) canning jar and its lid
Wash a 1-pint (16–fluid ounce or 500-ml) canning jar and its lid in hot, soapy water and dry well.
If the mushroom stems are firm and meaty, leave the stems intact and trim just the ends of the stems. If the mushroom stems aren’t firm and meaty, trim the stems entirely and discard or save for vegetable broth. Slice the mushroom caps into 1/4-inch (6-mm) slices or cut them into quarters.
In a nonreactive saucepan over medium-high heat, combine 1/4 cup oil, 1/4 cup vinegar, the peppercorns, salt, and thyme and bring to a boil. Boil for 2 minutes, then add the mushrooms, reduce the heat to low, and cook, turning the mushrooms constantly, for exactly 2 minutes.
Ladle the mushrooms and hot liquid into the jar. Add the remaining 1/4 cup oil and 1/4 cup vinegar. Cover the jar loosely with aluminum foil and let cool to room temperature. Discard the foil and seal the jar. Refrigerate for at least 24 to 48 hours to allow the flavors to meld. The oil will solidify somewhat due to the cold temperature but will liquefy again at room temperature. (The pickled wild mushrooms will keep in the refrigerator for up to 3 months.)
Before serving, bring to room temperature. Serve as an hors d’oeuvre alongside cured meats and olives. Originally published April 5, 2017.
*What You Need To Know About What Kind of Wild Mushrooms You Can Pickle
Just about any meaty wild mushroom is fair game for pickling. Portobello, trumpet, oyster, cèpes, and morel mushrooms all work spectacularly well as pickles.
Recipe Testers' Reviews
This was my very first attempt at pickled mushrooms and I’m glad I tried. The mushrooms—I chose oyster and portobello mushrooms—are juicy with mild vinegar and fruity olive oil and the aroma of fresh thyme is lovely.
I initially thought my 3-quart saucepan with a bottom surface measuring 7 1/2 inches in diameter would be too big for the amount of ingredients, but it turned out to be just the right size. Any smaller and I would have had trouble turning and evenly heating the longer slices of mushrooms. After 2 minutes of cooking, the mushroom slices were somewhat wilted but still quite firm. What a relief it was to see all of them, with the liquid, just fit in the pint jar!
I tasted my mushrooms after 48 hours of pickling and they were delicious by themselves. The pickled wild mushrooms were also wonderful tossed with steamed fingerling potatoes and oil-cured olives and as an accompaniment to steak.
The thought of canned pickled mushrooms at the grocery store makes me cringe when there are quick, easy, and infinitely better pickled mushrooms to be made with your own hands! This pickled wild mushrooms recipe is simple and lets the earthiness of the mushrooms shine through the welcome spike of vinegar and herbs.
While a variety of mushrooms can be used, I found that the meatier mushroom, as the recipe points out, hold up better to the pickling. This recipe can work as a nice base which can be tweaked to your liking with the addition of other herbs, garlic, black peppercorns, etc. I thinly sliced the Trumpet Royale mushrooms after pickling and served them with some shaved Parmigiano and arugula as a nice salad. These always work nicely with a white pizza to really kick it up.