Pickled Mushrooms
Making pickled mushrooms is incredibly easy. You can pickle any type of mushroom, but I love to use Monterey Mushrooms Whole Baby Bellas.
Servings: 1 serving
Ingredients
- 16 oz Monterey Mushrooms Whole Baby Bellas
- For the Marinade
- 1 tablespoon olive oil
- 2 teaspoons sea salt divided
- 1 1/2 cups water
- 1 cup white vinegar
- 2 tablespoons granulated sugar
- ½ tsp cayenne pepper
- Add Ins
- 1 red onion thinly sliced
- 4 cloves of garlic thinly sliced
- 6 sprigs of thyme
- 3 tablespoons of black peppercorn
Instructions
- Clean the mushrooms, making sure to remove any excess dirt.
- Fill a large pot with water and bring the water to a boil. Once the water is boiling, add the mushrooms and boil them for about 10 minutes, until they are cooked. When finished, drain the water away from the mushrooms.
- In a separate, small pot, add the marinade ingredients. Bring them to a boil.
- In a large mason jar, add in the whole mushrooms. Then, add in the thinly sliced onions, thinly sliced garlic, thyme and black peppercorn.
- Pour the boiled marinade into the jar, covering all of the mushrooms.
- Let the mushrooms sit for about 3 days before enjoying.
Nutrition
Calories: 508kcal | Carbohydrates: 79g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 4715mg | Potassium: 2703mg | Fiber: 14g | Sugar: 37g | Vitamin A: 869IU | Vitamin C: 22mg | Calcium: 317mg | Iron: 6mg