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This Spicy Italian Pickled Mushrooms recipe is delicious and effortless with only 10 minutes of prep time. Plus, they taste so much better than the store-bought version and are much more economical. Make them in advance for your next antipasto platter, charcuterie board or salad–to feed a large crowd or just you alone with a spoon. They’re healthful, flavorful and satisfying. Read on for more!
If you like mushrooms, be sure to also check out these recipes: Mushroom and Spinach Lasagna with White Sauce, Rigatoni Boscaiola with Mushrooms and Sausage, Sheet Pan Sausage, Mushrooms and Fennel, Lentil Soup, and Paglia e Fieno Pasta with Mushrooms, Peas and Crispy Prosciutto!
What Inspired This Recipe
If you are like me and love mushrooms in all forms, then this quick pickled mushroom recipe is for you. It is reminiscent of the marinated mushrooms that my dear mother used to make and that you generally find in an Italian deli or specialty shop, but with a definitive kick of heat added! Tender mushrooms are immersed in a heated, savory bath of vinegar, water and salt (which is a basic, quick pickling solution), along with chili peppers, shallots, garlic and thyme, then left to “marinate” in the refrigerator for a bit before they are doused with your best extra-virgin olive oil. Easy-peasy!
This recipe is designed to be made in advance of serving, so it is a perfect addition to your next gathering when there are lots of other dishes to prepare. In fact, these pickled mushrooms can last up to about two weeks in the refrigerator. Add them to your next antipasto platter or charcuterie board. Since they have an intense, pungent flavor, I also love to eat them as a side to basic meal of grilled meats or fish.
The truth is that these Spicy Italian Pickled Mushrooms are a bit addictive and perfect to just enjoy a la carte when you need a little pick-me-up or a quick snack. They are super easy to prepare that you will never buy the store-bought versions again.
Ingredients–What You Need for Pickled Mushrooms
To make these quick pickled mushrooms, we’ll be using the following ingredients:
- Mushrooms: Nearly any variety can be used, but I am using basic white mushrooms here as they are the most economical, pack a nutritional punch, and they work perfectly. Cremini mushrooms would be my second choice. Try to find baby or button mushrooms if possible, as you can leave them whole. But, large mushrooms work just as well once they are cut into bite-sized pieces.
- Water, Vinegar and Salt: As the mushrooms are essentially being pickled in this recipe, we need the basic pickling ingredients of water, acid and salt for the “brine” or marinade. I use basic, distilled white vinegar as the acid in this recipe as it has a very neutral flavor. However, this can be switched up for another vinegar of your choosing. For a bit sweeter taste, try apple cider vinegar. White or red wine vinegar are both great options. Or, consider adding in some fresh lemon juice for citrus flavor. Keep in mind that each vinegar will add its own unique flavor to the finished product. As for the salt, I almost always use sea salt in my cooking, but any salt will do.
- Aromatics: Red pepper flakes, shallots, garlic cloves, thyme and parsley are all used in this recipe to add layers of flavor and heat to the finished product. But, this is where you can choose to be creative if you desire. If you are not a fan of spicy foods, leave out the chilis! And, almost any herb or combination thereof will work well in this recipe. Dill and rosemary are also great options.
- Extra-Virgin Olive Oil: This is the time to pull out your very best extra-virgin olive oil! Drizzling and tossing the mushrooms with olive oil is the very last step before serving, so all the nuances of its flavor will come through in this recipe. My choice is Tuscan Olio Piro extra-virgin olive oil.
A complete and detailed list of ingredients with amounts and instructions is included in the recipe below.
Step-By-Step Photos & Instructions, Pro-Tips included!
Here are the main steps for how to make Spicy Italian Pickled Mushrooms:
- Gather, prep and measure all ingredients. Wipe the mushrooms clean with a dry paper towel.
- PRO-TIP: Small mushrooms are preferred, but any size mushroom can be used. If the mushrooms are larger, cut them down into small, bite-sized pieces of equal size so that they will all cook at the same length of time.
- Combine the water, vinegar and salt in a large pot over medium-high heat and bring it to a boil, while whisking to dissolve the salt.
- Add the mushrooms, chilis, shallots, thyme and garlic to the boiling water and stir until well-combined. Cover the pot and cook until the mushrooms are tender, but not overcooked.
- PRO-TIP: Include all the seeds from the chilis if you like things hot!
- Once the mushrooms are soft, remove the pot from the heat and let the mixture cool a bit. Once cooled, remove and discard all thyme springs, then transfer the entire mixture to a glass vessel and store it in the refrigerator, covered, for at least 2 hours and up to 2 weeks.
- PRO-TIP: The mushrooms are best after a couple of days in the refrigerator, but will last up to 2 weeks. Note that these mushrooms do not freeze well.
- When ready to serve the mushrooms, remove them from the vinegar solution with a slotted spoon and transfer them to a bowl. Drizzle them with lots of high-quality, extra-virgin olive oil, toss with parsley and serve. That’s it!
Frequently Asked Questions
Here are answers to some frequently asked questions for this Spicy Italian Pickled Mushrooms recipe:
Since mushrooms are very porous and absorb liquid very easily, the best way to clean mushrooms is by using a dry paper towel to wipe away any dirt. However, since the mushrooms in this particular recipe actually get immersed in a liquid solution, they can be quickly rinsed under cold water.
Nearly any variety of fresh mushroom can be marinated. I feel that the best, however, are basic white or cremini (aka, baby bella) mushrooms. Regardless of the variety that you use, be sure to wipe off all visible dirt from the mushrooms before proceeding with the recipe.
Actually, no. The mushrooms are super flavorful and can be eaten directly from the vinegar bath, resulting a very low-calorie dish! The olive oil and fresh parsley absolutely bring the marinated mushrooms up a few notches. Try them nth ways and see what you prefer!
If properly stored in the refrigerator in an airtight container, these mushrooms will last up to about 2 weeks. After that, they should probably be discarded.
Technically, yes they can. But their flavor become infinitely improved after a minimum of two hours in the refrigerator and especially after 1 to 2 days.
Definitely! Be sure to bring the mushrooms to room temperature before serving, though, as the extra-virgin olive oil will have solidified in the refrigerator.
This recipe has not been tested for canning. For canning-related information, check out this link.
How to Enjoy Spicy Italian Pickled Mushrooms
There are so many ways to enjoy these marinated mushrooms. Here are a few ideas:
- Keep it Simple! Straight from the jar as a quick snack!
- As a quick aperitivo accompaniment with olives, cheese and crusty bread;
- Included on an antipasto platter, alongside Italian cheeses, cured meats and olives;
- Finely chopped, on grilled or toasted crusty bread with a mild cheese such as ricotta, for a quick bruschetta or crostini;
- In sandwiches! Once chopped a bit, they complement the heartiest of flavors between two crusty slices of bread;
- Include them in an oil-based pasta salad at your next gathering;
- With sautéed Italian sausage in sausage and peppers;
- As a side dish with a simple grilled steak, pork chop or chicken breast.
And, if you like this mushroom recipe, check out my Sheet Pan Sausage, Mushrooms and Fennel and Steak Pizzaiola recipes, too!
Love pickles? Check out this easy, 30-minute Pickle Puttanesca Pasta!
Kitchen Tools for Spicy Italian Pickled Mushrooms
To make this pickled mushrooms recipe, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Liquid measuring cup
- Multiple bowls to hold prep
- Large pot
- Wooden or silicon spoons
- Whisk
- Glass container with lid
- Slotted spoon
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Spicy Italian Pickled Mushrooms
Ingredients
- 3 cups water
- 1 1/4 cups white vinegar
- 1 Tbsp salt
- 2 pounds white mushrooms
- 3-5 chili peppers,, such as serrano, jalapeño or cherry peppers, stemmed and sliced thinly
- 3/4 cup chopped shallots
- 8-10 sprigs thyme
- 8 cloves garlic,, smashed
- 1/2-3/4 cup high-quality, extra-virgin olive oil,, such as Olio Piro
- 1/3 cup chopped, flat-leaf parsley
Instructions
- Gather all ingredients. Wipe the mushrooms clean with a dry paper towel. Unless the mushrooms are very small, cut then down into small, bite-sized pieces of approximately the same size. I suggest either quartering them or cutting them into 1/6.2 pounds white mushrooms
- Combine the water, vinegar and salt in a large saucepan over medium-high heat and bring it to a boil, while whisking to dissolve the salt.3 cups water, 1 1/4 cups white vinegar, 1 Tbsp salt
- Add the mushrooms, chilis, shallots, thyme and garlic to the boiling water and stir until well-combined. Push the mushrooms down to ensure they are immersed in the liquid as best as possible. Cover the pot and cook until the mushrooms are tender, but not overcooked. This should take about 6 to 8 minutes. Stir occasionally.3-5 chili peppers,, 3/4 cup chopped shallots, 8-10 sprigs thyme, 8 cloves garlic,
- Once the mushrooms are soft, remove the pot from the heat and let the mixture cool a bit. Once cooled, remove and discard all thyme springs, then transfer the entire mixture (including the liquid) to a glass vessel and store it in the refrigerator, covered, for at least 2 hours and up to 2 weeks.
- When ready to serve the mushrooms, remove them from the vinegar solution with a slotted spoon and transfer them to a bowl. Drizzle them with extra-virgin olive oil, toss with parsley and serve. That’s it! Buon Appetito!1/2-3/4 cup high-quality, extra-virgin olive oil,
Notes
- Small mushrooms are preferred, but any size mushroom can be used. If the mushrooms are larger, cut them down into small, bite-sized pieces of equal size so that they will all cook at the same length of time.
- I used basic white mushroom in this recipe, and they work perfectly, However, cremini mushrooms can also be used successfully.
- The mushrooms are best after a couple of days in the refrigerator, but will last up to 2 weeks. These mushrooms do not freeze well.
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Very easy and the flavors are fantastic. Closest recipe to my father-in-laws we can find.