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.
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Pickled Mushroom Recipe
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!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- canned mushrooms
- red wine vinegar
- vegetable oil
- shallot
- kosher salt
- dried parsley
- yellow mustard
- brown sugar
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
Step 1 - Combine the vinegar, oil, parsley, salt, mustard and brown sugar in a medium-sized pan. Bring to a boil.
Step 2 - 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.
Watch and learn: recipe video
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Essential equipment for this recipe
- medium saucepan
- mason jar or covered container
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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.
How to store leftovers
Refrigerate - Store these refrigerator pickles in an airtight container in the fridge for up to 2 weeks. I like to store them in a mason jar as this helps to keep them fresh.
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
These pickled mushrooms taste amazing when you serve them as a topping on these Steakhouse Burgers or in this Steakhouse Salad. Sometimes I also like to serve them with a slice of crusty bread like this Air Fryer Garlic Bread for a tasty appetizer.
I love hearing from my readers, so I would be thrilled if you would leave me a comment below and let me know what you think about this recipe Also, don't forget to leave me a rating if you try it! I'm always grateful for your support.
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.
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.