Easy Quick Pickled Mushrooms

5 from 1 vote

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.

Prep Time15

Cook Time15

marinating time30

Total Time1

Course: appetizers, condiments

Cuisine: Danish, Nordic, Scandinavian

Servings: servings

Calories: 44kcal

Author: Kristi

Equipment

9x13 baking dish

Ingredients

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

Instructions

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.

Notes

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!

To store, transfer the pickled mushrooms to a sealed, nonreactive container and store in the refrigerator for up to 1 week.

Nutrition