Pickled Wild Mushrooms

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 Recipe

This pickled wild mushrooms recipe is such a wonderfully European thing. Not just in terms of the tradition of preserving something in season but being able to effortlessly pull them from your pantry and set them out with olives and charcuterie next time you have folks over for drinks. Trust us. You’ll be the hostess with the most-est. Provided, natch, that you can keep from snitching the pickled mushrooms as they sit there on the shelf in your fridge tempting you.–Renee Schettler Rossi

*What Kind of Wild Mushrooms Can I 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.

Special Equipment: 1-pint (16–fluid ounce or 500-ml) canning jar and its lid

Pickled Wild Mushrooms Recipe

  • Quick Glance
  • 15 M
  • 1 D
  • Makes 1 pint (500 ml)


  • 1/2 pound firm wild mushrooms* (227 g)
  • 1/2 cup extra-virgin olive oil (4 fluid ounces/125 ml)
  • 1/2 cup red wine vinegar (4 fluid ounces/125 ml)
  • 1/2 teaspoon whole black peppercorns (2 g)
  • 1/4 teaspoon coarse sea salt (1 g)
  • 14 fresh thyme sprigs


  • 1. Wash a 1-pint (16–fluid ounce or 500-ml) canning jar and its lid in hot, soapy water, dry well, and set aside.
  • 2. 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.
  • 3. 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.
  • 4. 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.)
  • 5. Before serving, bring to room temperature. Serve as an hors d’oeuvre alongside cured meats and olives.
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