Spicy Italian Pickled Mushrooms
This Spicy Italian Pickled Mushrooms recipe is delicious and effortless with only 10 minutes prep time. 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.
Servings: 8 servings
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.
