Easy Italian Pickled Mushrooms are Infused with vinegar and tossed with garlic, spices and a drizzle of oil. Easy to make, delicious and addicting!
Italian Pickled Mushrooms (also known as Marinated Mushrooms) are sold at the deli counter at our local grocery store. They are an awesome little treat but since they are usually sold by the pound, they can be really expensive.
It turns out that they are super easy to make at home. The recipe takes only minutes to put together, uses pantry ingredients, and the mushrooms taste even better than the store bought ones!
What You’ll Need to make Easy Italian Pickled Mushrooms
- Mushrooms – We prefer whole white or Cremini (Baby Bella) mushrooms for these. One pound rinsed and dried and then cut into bite sized pieces will yield about 2 cups of finished pickled mushrooms.
- Vinegar – white vinegar has the most neutral flavor so it it the preferred vinegar in this recipe. Substitutions include apple cider vinegar, sherry vinegar or red wine vinegar.
- Garlic – fresh cloves, finely chopped or minced. Add extra if you want!
- Kosher Salt – regular table salt can be substituted, but be sure to use only half as much.
- Red pepper flakes – a little goes a long way!
- Dried Oregano leaves – dried parsley, chives, tarragon, or rosemary may be substituted, Dried herbs are more convenient than fresh but fresh herbs provide a bright aromatic flavor and can absolutely be used, just use 2-3 times as much.
- Olive Oil – Extra virgin olive oil has the richest flavor but any olive oil, vegetable oil or canola oil can be substituted.
- Other Tasty Additions – Finely chopped shallot, coarsely chopped white onion, or chopped bell pepper (any color) can be added to these pickled mushrooms. Delicious!
The Best mushrooms To use for for Easy Italian Pickled Mushrooms
There really is not any one specific kind of mushroom that has to be used for this recipe. Our favorites are white button mushrooms or Cremini (also known as Baby Bella) mushrooms.
Smaller versions of these mushrooms are preferred because they can be left whole, but if all you can find are the larger ones, that’s not a problem – just cut them into bite sized pieces!
What can you do with pickled mushrooms?
Easy Italian Pickled Mushrooms are delicious on their own, right out of the jar or bowl, which is probably the way that we enjoy them most often. They are also delicious in these ways:
- As part of an Antipasto Platter – along with Italian meats, cheeses and olives
- As a salad garnish
- Served on sandwiches
- As part of a Charcuterie Board alongside assorted meats, cheeses, and crackers
- Serve on steaks or burgers
- Serve as a side pickle with toothpicks for serving
Storing Easy Italian Pickled Mushrooms
These Easy Italian Pickled Mushrooms are not the kind of pickles that are processed in a pressure cooker or a water bath canner to be shelf stable.
They are perishable and must be stored in the refrigerator. They can be stored in the refrigerator for 1-2 weeks in any airtight container (if they last that long!)
How to make Easy Italian Pickled Mushrooms
These Easy Italian Pickled Mushrooms are super easy to make and way better than store bought. Infused with vinegar and then tossed with garlic, spices and a drizzle of oil, they are delicious and addicting!
In a medium pot, combine the vinegar and water and bring to a boil over high heat. In the meantime, cut mushrooms into bite sized pieces. (If small, leave whole).
Add the mushrooms to the boiling vinegar mixture.
Stir until the mushrooms are coated.
Cook for 5 minutes. Remove from heat and drain the liquid from the mushrooms.
Place the mushrooms into a small bowl and add garlic, spices and olive oil.
Stir until the spices are well distributed and all the mushrooms are coated.
Store in the refrigerator in a covered container or glass jar for up to two weeks. Enjoy!
Other Easy Pickling Ideas You May Like
Pineapple Cowboy Candy – Jalapenos taken to a whole new level of sweet, savory and spicy.
Old English Style Pickled Onions – a great addition to any meat & cheese tray!
Hot Italian Giardiniera – a delicious way to preserve veggies and a great little snack too!
Pickled Asparagus – Easy and delicious, Pickled asparagus makes a great addition to a cheese plate, a Bloody Mary, or even just a pickle on the side!
Pickled Jalapeno Nacho Rings – one of our family’s favorite recipes – especially delicious on nachos, chili and pizza!
Refrigerator Pickles – quick and easy alternative to throwing away cucumbers that nobody’s going to eat!
Easy Italian Pickled Mushrooms
Ingredients
- 1 pound mushrooms cleaned
- 1 1/2 cups white vinegar
- 1/2 cup water
- 2 cloves garlic finely chopped
- 1/4 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano leaves
- 1 tsp olive oil
Instructions
- In a medium pot, combine the vinegar and water and bring to a boil over high heat.
- In the meantime, cut mushrooms into bite sized pieces. (If small, leave whole).
- Add the mushrooms to the boiling vinegar mixture and cook for 5 minutes.
- Drain the liquid from the mushrooms and place into a small bowl or glass jar. Add garlic, spices, and olive oil and stir until the spices are well distributed and all the mushrooms are coated.
- Store in the refrigerator for up to two weeks. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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