Pickledmushrooms Food

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PICKLED MUSHROOMS



Pickled Mushrooms image

As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 4 cups.

Number Of Ingredients 10

2/3 cup tarragon vinegar
1/2 cup canola oil
2 tablespoons water
1 tablespoon sugar
1-1/2 teaspoons salt
1 garlic clove, minced
Dash hot pepper sauce
1 pound fresh mushrooms
1 medium onion, thinly sliced and separatd into rings
Finely diced sweet red pepper

Steps:

  • In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.

Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

EASY PICKLED MUSHROOMS



Easy Pickled Mushrooms image

This is a recipe I have made for years and it is as popular now as it was the first time I made it. Using canned mushrooms allows it to be made ahead and kept in the fridge.

Provided by Jan S.

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 10m

Yield 8

Number Of Ingredients 6

1 onion, thinly sliced
⅓ cup red wine vinegar
⅓ cup vegetable oil
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 (12 ounce) cans whole mushrooms, drained

Steps:

  • Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 373.6 mg, Sugar 3.9 g

PICKLED MUSHROOMS (CANNED)



Pickled Mushrooms (Canned) image

I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38

Provided by Bonnie Young

Categories     Beverages

Time 1h

Yield 5 half pints, 20 serving(s)

Number Of Ingredients 7

3 lbs mushrooms (1 to 2 inches in diameter, commercially grown)
2 1/2 cups white vinegar (5% acidity)
1 3/4 cups water
3 tablespoons morton canning & pickling salt
1/3 cup chopped onion
2 1/2 teaspoons whole black peppercorns
5 garlic cloves

Steps:

  • Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
  • In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
  • NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.

PICKLED MUSHROOMS



Pickled Mushrooms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 28m

Yield 6 servings

Number Of Ingredients 8

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

Steps:

  • Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
  • Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.

PICKLED RAMPS



Pickled Ramps image

Provided by Michael Symon : Food Network

Time 35m

Yield 2 quarts

Number Of Ingredients 7

2 cups white wine vinegar
Kosher salt
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 bay leaf
1 jalapeno chile, split
2 pounds ramp bulbs (from 3 to 4 pounds ramps)

Steps:

  • Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.
  • Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.
  • Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.

PICKLED MUSHROOMS



Pickled Mushrooms image

Use these pickled mushrooms to make chef Daniel Humm's Loup de Mer.

Provided by Martha Stewart

Yield Makes about 1/4 cup

Number Of Ingredients 3

1 3/4 cups white balsamic vinegar
3 tablespoons salt
4 cremini mushrooms, sliced on a mandoline 1/16-inch thick

Steps:

  • In a medium saucepan, combine 1 3/4 cups water with vinegar. Add salt; stir to dissolve. Place saucepan over medium heat and bring to a simmer.
  • Place mushrooms in a medium heatproof bowl; pour 1 cup liquid over mushrooms and let stand until cooled to room temperature; reserve remaining liquid for another use. Transfer mushrooms and their liquid to an airtight container and keep refrigerated until ready to use, up to 1 week. Drain from liquid and dry with a paper towel before using.

PICKLED MUSHROOMS



Pickled Mushrooms image

Categories     Mushroom     Side     Picnic     Fall     Chill     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 8

2 cups dry white wine
1 teaspoon whole coriander seeds
1/2 teaspoon whole black peppercorns
3/4 teaspoon salt
1 Turkish or 1/2 California bay leaf
3 garlic cloves, peeled and smashed
1 lb small (1-inch) white or cremini mushrooms, trimmed
1/4 cup extra-virgin olive oil

Steps:

  • Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.

PICKLED MUSHROOMS



Pickled Mushrooms image

If you like, trim the stems of the mushrooms even with the caps-they will look neater that way. Save the stems for vegetable stock or chop them for a vegetable soup. The mushrooms keep for a few days in the refrigerator. If you want to keep them longer, top them off with enough oil and vinegar to cover them completely. The oil will float to the top and seal out air. They'll keep a couple of weeks like this.

Yield makes 3 cups

Number Of Ingredients 8

1 pound small, firm white or cremini mushrooms, with caps about 1 inch in diameter
1 3/4 cups white-wine vinegar
1 cup water
4 cloves garlic, crushed
2 bay leaves
2 teaspoons black peppercorns
1/4 cup extra-virgin olive oil
Salt

Steps:

  • Wash the mushrooms in a sieve briefly under cold water. Dry them well. Bring 3/4 cup of the vinegar, the water, garlic, bay leaves, and peppercorns to a boil in a 2-quart saucepan. Add the mushrooms, return the liquid to a boil, and cook 2 minutes. Let cool.
  • When cool, transfer the entire mixture to a clean 1-quart jar with a tight-fitting lid. Pour in the olive oil, add a couple healthy pinches of salt, then pour in enough of the remaining white-wine vinegar to come to the top of the mushrooms, about 1 cup. Shake the jar well and marinate the mushrooms in the refrigerator for 2 to 3 days. Bring to room temperature and pick out and discard the peppercorns before you serve the mushrooms.

PICKLED MUSHROOMS



Pickled Mushrooms image

These were soooooo good, I was addicted to them. Although after the third day they were getting quite salty, but I didn't add any more mushrooms, and that likely would have helped. Next time I may cut some of the salt. Also will try adding some lemon in there too.

Provided by CookingMonster

Categories     Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 tablespoons salad oil
3 tablespoons white vinegar
1 tablespoon oregano
1 tablespoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 cup onion, chopped finely
2 -10 ounces mushrooms, whole and drained
1 garlic clove, minced

Steps:

  • Mix all ingredients together thoroughly and put in a jar or lidded bowl overnight or for at least four hours.
  • More mushrooms may be added to the brine.

Nutrition Facts : Calories 192.9, Fat 20.3, SaturatedFat 2.8, Sodium 1746.3, Carbohydrate 2.6, Fiber 0.4, Sugar 1.2, Protein 0.6

PICKLED MUSHROOM SALAD



Pickled Mushroom Salad image

This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer's delicious pickled mushrooms at Marlow & Sons, where it's served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.

Provided by Tejal Rao

Categories     brunch, dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

2 pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
1/2 cup grapeseed oil
2 teaspoons kosher salt
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1 piece star anise
1 clove garlic, peeled and finely grated
1 handful cilantro, roughly chopped
1 handful dill sprigs
1 rib celery heart, thinly sliced, plus leaves
3 tablespoons sugar
1/4 cup sherry vinegar
Bread
Crème fraîche, to serve

Steps:

  • Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
  • While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
  • When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 24 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 15 grams

PICKLED MUSHROOMS WITH GARLIC



Pickled Mushrooms with Garlic image

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4-1/2 cups.

Number Of Ingredients 9

2/3 cup white wine vinegar
1/2 cup vegetable oil
2 tablespoons water
1 teaspoon salt
Dash pepper
Dash hot pepper sauce
1 pound small whole fresh mushrooms
1 medium onion, thinly sliced
2 to 4 garlic cloves, thinly sliced

Steps:

  • In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

ITALIAN PICKLED MUSHROOMS



Italian Pickled Mushrooms image

Make and share this Italian Pickled Mushrooms recipe from Food.com.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 45m

Yield 8 half pints

Number Of Ingredients 8

3/4 cup lemon juice
6 cups water
8 cups small mushrooms, cleaned
2 teaspoons dried oregano or 4 teaspoons chopped fresh oregano
2 teaspoons dried basil or 4 teaspoons chopped fresh basil
8 small bay leaves
8 cloves garlic
6 cups red wine vinegar or 6 cups white wine vinegar

Steps:

  • Combine lemon juice and water in a large pot.
  • Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
  • Drain off liquid.
  • Place herbs and mushrooms, garlic and bay in clean hot jars.
  • Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
  • Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.

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