Pickled Mushrooms
This easy recipe for pickled mushrooms offers a homemade alternative to the marinated mushrooms sold in deli cases and in jars.
Mushrooms are ephemeral, with a shelf life of about 10 days. This quick recipe for pickled mushrooms doesn’t extend that window; rather, it offers a homemade alternative to the marinated mushrooms sold in deli cases and in jars. The fragrant oil-and-vinegar marinade is flavored with a blend of garlic, fennel, bay leaves, and thyme.
Yield:
6 servingsIngredients
3 cups white wine vinegar
3 cloves garlic, thinly sliced
2 teaspoons kosher salt
2 teaspoons fresh thyme leaves
1 teaspoon fennel seeds
3 pounds oyster mushrooms (cleaned and trimmed) or hen of the woods (cleaned and torn)
3 dried bay leaves
About 2 cups vegetable or olive oil
Instructions
Combine vinegar, garlic, salt, thyme, and fennel seeds in a large saucepan. Bring to a boil. Add mushrooms and cook until tender, about 3 minutes. Drain mushrooms, discarding vinegar, and transfer them to a 2-pint glass jar. Add the bay leaves. Fill the jar to the top with oil. Let sit in oil for at least 2 hours before serving an appetizer or accompaniment. Will keep, refrigerated, for up to a week.
