Pickled Mushrooms
Make ahead of time and keep in the fridge!
These mushrooms make a delicious addition to an antipasto platter, charcuterie board, or even as a side dish with steak, chicken, or fish.
Ingredients
- 1 lb small mushrooms, button or Cimini
- 2 tbsp cooking oil
- 3 tsp salt
- ¼ cup high quality vinegar, red or white wine
- 2-3 cloves of garlic, minced & crushed
- 1 tbsp fresh parsley, minced
- 1 tsp dried thyme
- 2 tbsp paprika, smoked or not
- 1 tbsp sugar, of choice
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper, ground
- Zest & juice of 1 lemon
Directions
- Preheat an oven to 350F. Toss the mushrooms with the cooking oil and transfer to a sheet tray. Bake for 15-20 minutes until the mushrooms are tender.
- Combine the rest of the ingredients in a food processor or in a mortar and pestle and process into a paste.
- Combine the seasoning paste and roasted mushrooms. Toss every few minutes to evenly distribute the seasoning. Season with more if desired.
- Transfer to a storage container & chill for at least 2 hours before serving. Pickled mushrooms will keep for 1 month.
