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4.8 from 15 votes

Pickled Wild Mushrooms

Pickled wild mushrooms are such a wonderfully European thing. So easy to toss together. So wise in capturing something at the height of its season. So understated and yet sophisticated. Here's how to make them.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 d 20 mins
Servings: 8 servings | 2 cups total
Calories: 46 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 1/2 pound firm wild mushrooms*
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon coarse sea salt
  • 14 fresh thyme sprigs

Instructions

    Cup of Yum
  1. Wash a 1-pint (16–fluid ounce or 500-ml) canning jar and its lid in hot, soapy water and dry well.
  2. If the mushroom stems are firm and meaty, leave the stems intact and trim just the ends of the stems. If the mushroom stems aren’t firm and meaty, trim the stems entirely and discard or save for vegetable broth. Slice the mushroom caps into 1/4-inch (6-mm) slices or cut them into quarters.
  3. In a nonreactive saucepan over medium-high heat, combine 1/4 cup oil, 1/4 cup vinegar, the peppercorns, salt, and thyme and bring to a boil. Boil for 2 minutes, then add the mushrooms, reduce the heat to low, and cook, turning the mushrooms constantly, for exactly 2 minutes.
  4. Ladle the mushrooms and hot liquid into the jar. Add the remaining 1/4 cup oil and 1/4 cup vinegar. Cover the jar loosely with aluminum foil and let cool to room temperature. Discard the foil and seal the jar. Refrigerate for at least 24 to 48 hours to allow the flavors to meld. The oil will solidify somewhat due to the cold temperature but will liquefy again at room temperature. (The pickled wild mushrooms will keep in the refrigerator for up to 3 months.)
  5. Before serving, bring to room temperature. Serve as an hors d’oeuvre alongside cured meats and olives.

Notes

  • Just about any meaty wild mushroom is fair game for pickling. Portobello, trumpet, oyster, cèpes, and morel mushrooms all work spectacularly well as pickles.

Nutrition Information

Serving 0.25cup Calories 46kcal (2%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 0.5g (3%) Monounsaturated Fat 3g Sodium 77mg (3%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 8servings | 2 cups total

Amount Per Serving

Calories 46

% Daily Value*

Serving 0.25cup
Calories 46kcal 2%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Sodium 77mg 3%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.