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Quick Pickled Mushrooms
Makes about 6 cups or 3 pints

I learned this recipe from my friend Animal, a Portland-based art glass blower and mushroom hunter. He makes this dish with baby chanterelles, but I find it works with all types of mushrooms. These mushrooms must stay refrigerated. They are good for about 10 days.

6 cups mixed mushrooms, like hen of the woods, enoki, oyster, and shitake, sliced
3 teaspoons 100% coconut oil (see note)
1 tablespoon fresh thyme leaves
1 4-inch sprig fresh rosemary
1 bay leaf
2 pieces shaved lemon peel
2 tablespoons minced garlic
2 cups extra virgin olive oil
One quarter cup white wine vinegar (or lemon juice or a combination)
Salt and freshly ground black pepper

Heat the coconut oil in a large nonstick skillet. Add the mushrooms and cook until tender, about 10 minutes.

In a large non-reactive bowl (glass, ceramic or stainless steel) add the mushrooms and the remaining ingredients. Stir to combine, cover with plastic wrap and refrigerate for 24 to 36 hours.

To store, spoon the mushrooms into sterilized pint jars (jars that have been boiled in water for 10 minutes). Be sure the mushrooms are covered with oil (you might have to add more oil). They will hold in the refrigerator for 10 days. To remove the mushrooms, remove the oil from the top of the jar, take out the amount of mushrooms you need, then recover with oil and return to the fridge. Do not let more of the mushrooms come to room temperature than you need at a given time or spoilers could be introduced into your jar.

Note: not the easiest product to find, any 100% pure coconut oil will do (an internet source is tropicaltraditions.com). Refrigerate the oil once opened. Melt by soaking the bottle in a pot of hot water.