These Pickled Mushrooms are the perfect addition to any charcuterie board, hors d'oeuvres, or salad. They are easy to make and flavorful, making them a crowd-pleasing appetizer.
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What makes this recipe irresistible
This quick pickled mushroom recipe comes together in just minutes and then the next day you will have perfectly flavored mushrooms that will wow your taste buds.
No matter if you plan to serve them over the top of your favorite protein or as a topping on a salad, these pickled mushrooms are versatile and will add an extra punch of flavor to any dish. I have to admit that my favorite way to use them is in a salad!
Pickled mushrooms ingredients
Please refer to the printable recipe card below for the measurements for the quick pickled mushrooms.
Pickled Mushroom Recipe
Ingredients
- 12 ounces whole canned mushrooms drained
- ⅓ cup red wine vinegar
- ½ cup vegetable oil
- 1 large shallot thinly sliced and separated into rings.
- 1 teaspoon salt
- 2 teaspoons dried parsley flakes
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
Instructions
- In a medium-sized saucepan, combine the vinegar, oil, parsley, salt, mustard and brown sugar. Bring to a boil.
- Add the onion rings and drained whole mushrooms. Simmer for 5-6 minutes.
- Remove from heat and pour into a heat-proof glass container, covering the mushrooms with the pickling sauce, stirring occasionally. Refrigerate for several hours or overnight before serving.
- These are amazing on an antipasto tray. Super tasty skewered in a cocktail.
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Nutrition
Step-by-step guide: instructions
This is an overview of the instructions. Check the recipe card for complete directions.
Combine the vinegar, oil, parsley, salt, mustard and brown sugar in a medium-sized pan. Bring to a boil.
Add the onion rings and drained mushrooms. Simmer for 5-6 minutes.
Remove from heat and pour into a heat-proof glass container. Be sure to cover the mushrooms with the pickling sauce. Refrigerate overnight before serving.
Frequently asked questions (FAQ's)
Pickling involves preserving food in a vinegar-based solution, while marinating involves soaking food in an oil and herb mixture. Pickling tends to have a more intense flavor due to the higher level of acid in the brine.
For this recipe, I like to use red wine vinegar, however, in a pinch apple cider vinegar will also work. It will change the flavor slightly.
Deb's tips for the perfect dish
My favorite thing about this quick pickled mushroom recipe is that it tastes even better after it's chilled for a couple of days. So, it's great to make ahead of time!
- I like to use whole mushrooms, but sliced mushrooms also work well in this simple recipe.
- For extra flavor, you can add garlic cloves, black peppercorns, and mustard seeds to your pickling brine.
More recipes you'll love
This Caramelized Mushrooms with Onions and Bacon recipe is a great way to use your favorite mushrooms such as cremini mushrooms, baby bella, or even white button mushrooms.
This Baked Stuffed Mushrooms recipe uses large mushrooms and turns them into the perfect appetizer. Or, if you are looking for a meal to make with mushrooms then this Chicken and Mushroom Pasta Bake is for you.
Perfect pairings: what to serve with
You're going to love how versatile these zesty little bites are! Pickled mushrooms pair beautifully with rich, creamy, or salty foods, making them the star of any spread.
Try them with creamy cheeses like brie or goat cheese, or go bold with sharp cheddar or blue cheese. They're right at home beside prosciutto, salami, or buttery crackers, and they add a bright pop to charcuterie boards, sandwiches, and grain bowls.
Spoon them over grilled steak or roasted chicken to cut through the richness, or drop a few into your next Bloody Mary or Old Fashioned for a fun, tangy twist!
Wrapping it up
Once you've made a jar (or three!), you'll wonder how you ever entertained without them. Pop them on a charcuterie board, spoon them over cream cheese, or slip a few into your next cocktail. Then come back and tell me how you served 'em up!
Doreen says
I haven’t tried this recipe yet. Was wondering if you would be able to can them ?
Debra Clark says
I've never tried canning this recipe, so I'm not sure.