Best Pickled Mushrooms Recipe – How To Make Pickled Mushrooms


Mike Garten

Marinate mixed mushrooms with sherry vinegar and olive oil for a tangy app to enjoy with bread.

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Yields:

8


servings

Total Time:

0

hours

25

mins

20


small mixed mushrooms (beech, shitakes, cremini), trimmed

4
tbsp.

olive oil plus 3/4 cup olive oil, divided

2


cloves garlic, thinly sliced

2


red chiles, thinly sliced

Sliced baguette, for serving

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  1. Quarter creminis if using and cut shiitakes into pieces. Heat 2 tablespoons oil in a large skillet on medium high. Add half the mushrooms and cook, tossing only twice, until golden brown on all sides, 6 to 7 minutes. Transfer to a bowl and repeat with remaining mushrooms and 2 tablespoons oil.
  2. Reduce heat to medium, and return first batch of mushrooms to skillet along with garlic, chiles and thyme and cook, tossing, 1 minute.
  3. Add vinegar and simmer until fully evaporated, 2 to 3 minutes. Transfer to a small jar and top with remaining ¾ cup olive oil. Serve with baguette.

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