Pickled Mushroom Salad Recipes

PICKLED MUSHROOM SALAD

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.

PICKLED MUSHROOMS

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.

PICKLED CUCUMBER SALAD

Steps:

• Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature.
• Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets.

PICKLED MUSHROOMS

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.

SAVORY MARINATED MUSHROOM SALAD

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

PICKLED MUSHROOMS (CANNED)

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.

EASY PICKLED MUSHROOMS

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.

ZESTY PICKLED MUSHROOMS

Steps:

• Bring water, vinegar, garlic, pickling spice, salt, and red pepper flakes to a boil in a large pot; add mushrooms. Boil until mushrooms are softened, about 2 minutes. Pour mushroom and liquid into a large jar. Cover and chill for 10 hours to overnight.

BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS

Steps:

• Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
• Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
• Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
• Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
• Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
• Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.