Pickled Mushrooms with Garlic and Herbs

Pickled Mushrooms with Garlic and Herbs
Photo by Scott Phillips


  • 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
  • 1 cup white wine vinegar
  • 1 small dried hot red chile (about 2 inches long)
  • 1 large clove garlic, slivered
  • 4 sprigs fresh thyme
  • 10 whole peppercorns
  • 1 dried bay leaf
  • + 3 more ingredients
    • 1 Tbs. granulated sugar
    • 3 Tbs. olive oil
    • 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 t...

View full recipe at Fine Cooking


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