Delicious Tangy Pickled Mushrooms Recipe

These tangy pickled mushrooms are a perfect addition to cheeseboards, sandwiches, or salads. The combination of vinegar, garlic, and herbs creates a zesty flavor that complements the earthy mushrooms. The recipe is simple to make and can be customized with your favorite herbs and spices. These pickled mushrooms will add a burst of flavor to any dish.

Ingredients

• 1 pound mushrooms
• 1 cup white wine vinegar
• 1 cup water
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary

Directions

1. Clean the mushrooms and trim the stems. If they are large, cut them in half or quarters.
2. In a medium saucepan, combine the white wine vinegar, water, minced garlic, sugar, salt, black peppercorns, bay leaf, fresh thyme, and fresh rosemary. Bring the mixture to a boil over medium heat.
3. Add the mushrooms to the saucepan and reduce the heat to low. Simmer for 10 minutes, or until the mushrooms are tender.
4. Using a slotted spoon, transfer the mushrooms to a clean jar or container. Pour the pickling liquid over the mushrooms, covering them completely.
5. Allow the pickled mushrooms to cool to room temperature. Then, cover the jar or container and refrigerate for at least 24 hours before serving.
6. The pickled mushrooms can be stored in the refrigerator for up to two weeks.

Interesting Facts