Lemony Pickled Mushrooms Recipes

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

Ingredients

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.

TANGY PICKLED MUSHROOMS

Tangy Pickled Mushrooms image

Mushrooms make a great pickle, but they don't keep as long as many other vegetables.

Provided by Voxy Lady

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

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ pounds fresh mushrooms
1 ½ ounces fresh ginger root
1 lemon peel, cut into strips
1 onion, thinly sliced
4 cups white wine vinegar
3 teaspoons sea salt
1 teaspoon black peppercorns

Steps:

Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.
Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.
Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.

Nutrition Facts : Calories 33.3 calories, Carbohydrate 6.5 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 675.6 mg, Sugar 2.2 g

OLIVE'S PICKLED MUSHROOMS

Olive's Pickled Mushrooms image

I got this recipe from Olive Plaia back in the 1970's. These mushrooms are so good I could eat the whole recipe myself.

Provided by Kathie Carr

Categories Vegetable Appetizers

Time 10m

Number Of Ingredients 10

Ingredients

2 lb fresh button mushrooms, cleaned
1/2 c olive oil
1/4 c lemon juice
1/4 c water
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pinch dried red pepper flakes, optional
1/3 c chopped fresh parsley, optional
1/4 c chopped red bell pepper, optional

Steps:

1. Place cleaned mushrooms in serving bowl (one that can handle boiling liquid) and set aside. In a sauce pan mix oil, lemon juice, water, garlic, salt, and pepper. Bring mixture to a boil. Stir in a pinch of red pepper flakes if using. Pour over mushrooms. Cover dish and refrigerate for at least 2 hours, preferably overnight. Just before serving add parsley and peppers if using. These keep in refrigerator like pickles.

LEMONY PICKLED MUSHROOMS

Lemony Pickled Mushrooms image

These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator.

Provided by Luba

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

Time P1DT25m

Yield 10

Number Of Ingredients 11

Ingredients

3 cups sliced fresh mushrooms, or more to taste
4 sprigs fresh thyme
½ serrano pepper, thinly sliced, or more to taste
1 cup white wine
½ cup water
2 ½ tablespoons kosher salt
1 tablespoon white sugar
4 cloves garlic, thinly sliced
20 whole black peppercorns
12 coriander seeds
3 (1-inch) strips lemon zest, or more to taste

Steps:

Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 5.1 g, Fat 0.4 g, Fiber 1.4 g, Protein 1.1 g, Sodium 1444.2 mg, Sugar 1.9 g

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