Go Back
–+ servings
A spoon taking a scoop out of a bowl of pickled mushrooms.
Print

Pickled Mushroom Recipe

Great for cocktails, on an antipasto tray or just as a snack! You'll enjoy this easy recipe!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate overnight 8 hours
Total Time 8 hours 15 minutes
Servings 10 servings
Calories 17kcal
Author Deb Clark

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.

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 384mg | Potassium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.4mg