These zesty quick pickled mushrooms bring together the earthy richness of mushrooms, the aromatic allure of garlic, the freshness of parsley, and the citrusy burst of lemon. The best part? No need for canning jars and patience – this recipe is ready to enjoy in less than an hour and stored in the refrigerator.
Pickled mushrooms are a versatile treat that can be enjoyed on their own or used to liven up a variety of dishes. I particularly like them served with a simple drizzle of olive oil or paired with goat cheese, brie or creme fraiche. They are also delicious with leafy green or creamy salads and eggs!
Join me in creating a batch of zingy pickled mushrooms that can be enjoyed at a moment's notice. Your taste buds are in for a treat!
Why This Recipe Works
- These mushrooms are quartered and briefly roasted in the oven before pickling which gives them a tender but firm texture.
- A combination of lemon juice and apple cider vinegar acts as a brine which adds a zippy flavor to the recipe.
- Fresh garlic, lemon zest, parsley and a pinch of red pepper flakes bring big, bright flavor to the the pickled mushrooms.
- Easy to find white button mushrooms or cremini mushrooms (sometimes called Baby Bellas) work great in this recipe.
- Apple cider vinegar and lemon juice are the acidic base that acts as a brine.
- We get big flavor from a combination of sugar, lemon zest, garlic, parsley and a pinch of red pepper flakes. You can always play around with these points of flavor by substituting shallots for the garlic, leaving out the lemon zest or red pepper flakes entirely or replacing the parsley with chopped fresh dill, chives or another soft leafy herb. Feel free to get creative!
Special Equipment Needed
- A 9x13 baking dish for roasting the mushrooms.
How to Make This Recipe
- Preheat the oven to 400 degrees F. Begin by cleaning your mushrooms thoroughly and trimming or removing the stems if they are woody in texture. Cut the mushrooms into quarters and transfer to a 9x13 baking dish.
- Drizzle the mushrooms with a tablespoon of olive oil and season with salt and toss together to coat evenly. Transfer to the oven and roast until the mushrooms are just tender, about 15 minutes.
- Meanwhile, whisk the vinegar, lemon juice, lemon zest, garlic and a pinch of red pepper flakes together in a medium bowl. Set aside.
- Add the warm roasted mushrooms and chopped fresh parsley to the bowl and toss to coat. Season to taste with more salt and red pepper flakes if desired. Let the mushrooms sit at room temperature for about 30 minutes stirring the mixture occasionally. Enjoy immediately or transfer to an air-tight container and store in the refrigerator for up to a week.
- There is some controversy about whether or not you should wash mushrooms or just wipe them off with a damp towel. I personally wash my mushrooms as I find it is the best way to get them clean. And if they are going to roast in the oven anyway, I'm not worried about them taking on water and becoming soggy.
- Be sure the mushrooms are still warm when you add them to the rest of the ingredients. This will help them absorb the flavors all the more!
Quick pickling is a method of getting a pickled flavor without having to go through the traditional canning process that we tend to associate with pickles. The quick pickling process is easier and more straight forward (no cans, water baths and sealing required) but the pickles do need to be stored in the refrigerator rather than at room temperature. Quick pickles also don't last as long as pickles that have been preserved through a traditional canning process. They are meant to be enjoyed in smaller batches and consumed within a week or so.
Transfer them to an air-tight container and store them in the refrigerator for about a week. These pickled mushrooms do not freeze well.
Try substituting shallots for the garlic, leaving out the lemon zest or red pepper flakes entirely or replacing the parsley with chopped fresh dill, chives or another soft leafy herb. You can also add other dried spices such as whole peppercorns, mustard seeds and/or allspice berries.
What to Do with Pickled Mushrooms
Here are several ideas for enjoying your tasty, briny mushrooms:
- Salads: Toss pickled mushrooms into green salads, grain salads, creamy salads or pasta salads to add a tangy and savory element.
- Sandwiches and Wraps: Add pickled mushrooms to sandwiches or wraps for an extra burst of flavor. They pair well with both cold and grilled sandwiches. See the photo below for a delcious example of adding pickled mushrooms to an open face chicken salad sandwich!
- Pizza Toppings: Use pickled mushrooms as a unique pizza topping. Add them to your favorite pizza combination for a tangy kick.
- Charcuterie Board: Arrange pickled mushrooms on a charcuterie or cheese board alongside other accompaniments like olives, crackers, and cured meats.
- Crostinis or Bruschettas: Serve pickled mushrooms over crackers or toasted bread slices, adding cream cheese, brie or goat cheese for a zippy appetizer.
- Omelets and Frittatas: Fold pickled mushrooms into omelets, frittatas or egg bakes. They go really well with eggs!
- Pasta Dishes: Mix pickled mushrooms into creamy pasta dishes such as carbonara or Alfredo for a burst of acidity and depth.
Looking for more quick pickles? I've got several here for you to enjoy:
- 9x13 baking dish
- 1 pound white button or cremini mushrooms cleaned thoroughly, trimmed and cut into quarters
- 1 tablespoon olive oil
- Coarse salt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 garlic cloves minced
- 1 teaspoon granulated sugar
- 2 tablespoons chopped fresh parsley
- Zest of one lemon
- PInch of red pepper flakes
- Preheat the oven to 400 degrees F. Place the mushrooms in a 9 x 13 baking dish and drizzle with olive oil. Toss to coat thoroughy and season with salt. Transfer to the oven and roast until tender, about 15 minutes.
- Meanwhile, whisk the lemon juice, vinegar, sugar, garlic, lemon zest and red pepper flakes in a large bowl. Set aside.
- Transfer the warm roasted mushrooms and chopped fresh parsley to the bowl with the remaining ingredients and toss to coat thoroughly. Season to taste with salt and more pepper flakes if desired. Let the mushrooms sit for 30 minutes at room temperature, stirring occasionally. Serve immediately at room temperature or transfer to a sealed, nonreactive container and store in the refrigerator for up to 1 week.
If you loved this recipe, give it a star review! Also, snap a picture of your Quick Pickled Mushrooms and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.