Pickled Mushrooms Recipe

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Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !

Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !
One early Saturday morning, while still extremely hot but after hard rain pouring all night, I have bought three kinds of mushrooms and wanted to make Pickled Mushrooms Recipe, all three versions, separated, in one afternoon.
It was not that easy as I thought it would be but I am to blame since I did not organize my space and time as nerdy me would.

Luckily, I took photographs of all versions of pickled mushrooms so you can see precisely what I mean if something not clear on our journey ……
Namely, the troubles popped out for me, one after another … but at the end of the process, I looked at the jars and was happy to see each kind separately pickled, not mixed all together …..

The next day, we decided to go away from the hot town to cool a bit in the shadows of fig trees on the hill nearby.

Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !

My friend has a cottage there and we packed salads for the gathering.
The wine was in cool and dark cellar just waiting… so while normal people were having fun I took out pickled mushrooms and started shooting.
I brought pickles with us since I know there is a vintage sink in the back of the house, under the roof, and it makes a perfect spot to create a bit different photos than I usually do in my studio, back home:

Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !
Before you read short version of ingredients and steps to pickle, here are some helpful hints for all of you intending to do it. Here we go :
You definitely need to clean the mushrooms. I did not wash them so they do not soak too much water and lose the texture before the process starts.
Since chanterelles and button mushrooms have mild flavour I boiled them first, took them out, cooled under running water and left them in a sieve.
When cooled completely, gently arrange them in clean glass jars, adding garlic cloves (optional), bay leaves and black pepper.

When pickling mushrooms, I avoid intense spices and herbs since I really try to keep the original taste of gentle chanterelles and button mushrooms that are planned to be arranged on a festive cheese plate or with wild game specialties. Any additional intense flavour would just kill the composition.

At least for our taste.
These pickles could serve amazingly to make Pickled Mushrooms Omelette that I intend to make and publish.
specialty
So, when mushrooms arranged in jars, cover them with mild marinade.

Gently shake the jars so the air bubbles come to the surface and get out. If necessary, add more marinade to cover the pickles completely. Cover the jars. Leave in cold and dark place.

The mushrooms need to stay in the pantry (any cold and dark place is fine) for eight days minimum, before tasting.
So, chanterelles and button mushrooms business done.
Now, I have brough to boil the salted liquid again and added small or cut porcini into it and boil. When I started to arrange porcinis, I decided not to add garlic but bay leaves and black peppers only.

Porcini are „heavier“, releasing intense flavours and I did not want to loose that.
If you have ever done porcini soup or stew, you know what I am saying.
Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !
A year ago, I have pickled Black Trumpets AKA Horn of Plenty AKA Black Chanterrelles. I love adding onion quarters to them while preserving so you have any questions, please be free to contact me. Unfortunately, I did not take photographs during the process.
I have filled the smallest possible glass jars because great things come in small packages.

Why am I saying this ?

Because it seems to be the perfect Christmas gift for someone enjoying cooking. And eating, certainly.
If you have several different types of mushrooms you can mix them all together and pickle, it is really up to your preferences.

Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !
Also, the original recipe calls for balsamic vinegar ( Aceto Balsamico ) but I have skipped it since it is of very intense flavour and colour and I wanted to have clean, sharp and bright pickles. So, that’s about it.

5 from 6 votes
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Pickled Mushrooms Recipe

Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !

Course Canning / preserving
Cuisine European, Mediterranean
Keyword Pickled Mushrooms Recipe

Ingredients

  • 3 lb mushrooms, cleaned
  • Ingredients for boiling the mushrooms:
  • 4 cups water
  • 2 tsp salt
  • Ingredients for marinade :
  • 8 cups water
  • 7 Tbsp white vinegar (alcohol vinegar )
  • 1 Tbsp salt
  • 2 Tbsp sugar
  • Additional ingredients :
  • Bay leaves to taste
  • Black pepper to taste
  • Garlic cloves to taste

Instructions

  1. In a medium sized pot, bring water and salt to boil.

  2. Add mushrooms and boil for 2 – 3 minutes.

  3. Rinse them with cold water and leave in the sieve to cool completely.

  4. Prepare marinade in another pot: combine all the ingredients: water, white vinegar, salt and sugar. Bring to boil.

  5. While marinade is resting (10 minutes) prepare bay leaves, black pepper and garlic cloves.

  6. Arrange mushrooms, bay leaves, black peppers and garlic cloves in glass jars and cover with mild marinade.

  7. Shake gently so air bubbles get to the surface.

  8. If necessary, add more marinade and cover the jars.

  9. Leave in a cold and dark place for eight days minimum before tasting.

Pickled Mushrooms Recipe : Vintage way to celebrate beautiful gifts of late summer !

 

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