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Quick Pickled Mushrooms

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Hey there, mushroom lovers! If you're searching for a quick, delicious, and deeply satisfying recipe that totally punches above its weight, you’ve hit the jackpot. Forget your usual pickle jar — we're talking about transforming simple Monterey® White or Baby Bella Mushrooms into an utterly addictive, tangy treat!

Why These Pickled Mushrooms Are a Game-Changer

What makes these pickled mushrooms so special? It's all about the aromatic, vibrant marinade.

We ditch the boring brine and infuse these fungi with a serious flavor profile: fragrant garlic, fresh thyme, savory bay leaves, and a tiny hint of red pepper for a gentle, memorable kick. This whole fragrant party is steeped in a balanced blend of red and white wine vinegars, guaranteeing that perfect, bright tang.

The result? A tender, versatile, and Umami-packed mushroom that is destined to become your kitchen's new secret weapon.

Serve Them, Share Them, Love Them

One of the best things about this recipe is how many ways you can enjoy it. These tangy gems are more than just a side dish—they are a fantastic ingredient!

  • Charcuterie Boards: Place them next to your cheeses and cured meats for an acidic pop.

  • Sandwich Sensation: Chop them up to add serious flavor to a deli sandwich, wrap, or even a gourmet burger.

  • Simple Side Dish: Serve them chilled for a bright counterpoint to a rich weeknight dinner.

Ready to start pickling? These mushrooms are best enjoyed within 1 day of cooking for optimal flavor, so you won't have to wait long to dig in! Let’s get to the recipe!

 

Quick Pickled Mushrooms

  • Prep Time: 15 minutes + 8 hours of refrigeration
  • Cook Time: 8 hours
  • Yield: 12 servings
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Description

This pickled mushroom recipe is packed with flavor, featuring a fragrant mix of garlic, thyme, bay leaves, parsley, and a hint of red pepper in a vinegar marinade.  These mushrooms make an excellent side dish or an ingredient for a main dish.

Ingredients

  • (1) 16 oz. package Monterey® White or Baby Bella Mushrooms, Whole*
  • 4 cloves garlic, smashed, divided
  • 2-1/3 Tbsp. thyme, chopped, divided
  • 2 leaves, bay leaf, divided
  • 1/2 cup, red wine vinegar, divided
  • 1/2 cup, white wine vinegar, divided
  • 3/4 tsp. salt, divided
  • 3/4 tsp. Italian seasoning
  • 1/8 tsp. black pepper
  • 1/2 tsp. red cayenne pepper
  • 1 1/2 tsp. parsley, chopped
  • 2 Tbsp. sugar, granulated
  • 1 cup, water
  • 1/4 cup red onion, chopped

Instructions

  1. Wash mushrooms under cold, running water. Quarter mushrooms into bite sized pieces. Set aside.
  2. Fill a deep, medium-sized saucepan with 4-5 cups of water. Add 1 clove smashed garlic, 2 tsp. thyme, 1 bay leaf, and 1/4 cup of each vinegar. Bring water to a rapid simmer.
  3. Add 1/2 tsp. salt and mushrooms to the water and return to a gentle simmer. Cover, reducing heat as needed to maintain a gentle simmer until mushrooms are tender, about 3-5 minutes. Remove pan from heat, drain mushrooms well.
  4. While the mushrooms are poaching, prepare the marinade. In a separate pot, add the remaining 3 cloves smashed garlic, remaining bay leaf, 1-1/3 Tbsp. Italian seasoning, 1/4 tsp. salt, black pepper, cayenne pepper, thyme, freshly chopped parsley, sugar and 1 cup water. Whisk to thoroughly combine.
  5. Bring the marinade to a boil until the salt and sugar dissolve. Once dissolved, add the remaining vinegar, remove from heat and set aside.
  6. While mushrooms are still warm, add them along with chopped red onion and marinade to a large non-reactive (non-metal) bowl. Gently stir to combine and coat. Ensure that all mushrooms are covered with marinade.
  7. Taste the marinade and adjust seasoning, if desired. Cover bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes, stirring the mushrooms occasionally. For best taste, allow the mushrooms to marinate for at least 8 hours.

Notes

* Recommendation: Serve pickled mushrooms within 1 day of cooking.

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Monterey Mushrooms blue and white logo

Quick Pickled Mushrooms

  • Prep Time: 15 minutes + 8 hours of refrigeration
  • Cook Time: 8 hours
  • Yield: 12 servings

Description

This pickled mushroom recipe is packed with flavor, featuring a fragrant mix of garlic, thyme, bay leaves, parsley, and a hint of red pepper in a vinegar marinade.  These mushrooms make an excellent side dish or an ingredient for a main dish.

Ingredients

  • (1) 16 oz. package Monterey® White or Baby Bella Mushrooms, Whole*
  • 4 cloves garlic, smashed, divided
  • 2-1/3 Tbsp. thyme, chopped, divided
  • 2 leaves, bay leaf, divided
  • 1/2 cup, red wine vinegar, divided
  • 1/2 cup, white wine vinegar, divided
  • 3/4 tsp. salt, divided
  • 3/4 tsp. Italian seasoning
  • 1/8 tsp. black pepper
  • 1/2 tsp. red cayenne pepper
  • 1 1/2 tsp. parsley, chopped
  • 2 Tbsp. sugar, granulated
  • 1 cup, water
  • 1/4 cup red onion, chopped

Instructions

  1. Wash mushrooms under cold, running water. Quarter mushrooms into bite sized pieces. Set aside.
  2. Fill a deep, medium-sized saucepan with 4-5 cups of water. Add 1 clove smashed garlic, 2 tsp. thyme, 1 bay leaf, and 1/4 cup of each vinegar. Bring water to a rapid simmer.
  3. Add 1/2 tsp. salt and mushrooms to the water and return to a gentle simmer. Cover, reducing heat as needed to maintain a gentle simmer until mushrooms are tender, about 3-5 minutes. Remove pan from heat, drain mushrooms well.
  4. While the mushrooms are poaching, prepare the marinade. In a separate pot, add the remaining 3 cloves smashed garlic, remaining bay leaf, 1-1/3 Tbsp. Italian seasoning, 1/4 tsp. salt, black pepper, cayenne pepper, thyme, freshly chopped parsley, sugar and 1 cup water. Whisk to thoroughly combine.
  5. Bring the marinade to a boil until the salt and sugar dissolve. Once dissolved, add the remaining vinegar, remove from heat and set aside.
  6. While mushrooms are still warm, add them along with chopped red onion and marinade to a large non-reactive (non-metal) bowl. Gently stir to combine and coat. Ensure that all mushrooms are covered with marinade.
  7. Taste the marinade and adjust seasoning, if desired. Cover bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes, stirring the mushrooms occasionally. For best taste, allow the mushrooms to marinate for at least 8 hours.

Notes

* Recommendation: Serve pickled mushrooms within 1 day of cooking.

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

More Mushroom Snack Recipes 

When you and your family want more than the same old chips & dip, turn to mushrooms for the flavor you deserve. Three of our other favorite mushroom snack recipes are Roasted Red Pepper Mushroom Hummus, Baby Bellas, Figs, Honey and Brie, and Portabella Fries.

About Author

The Mushroom Council
The Mushroom Council

In today's world, mushrooms are commercially produced in virtually every state. The Mushroom Council® plays an important role in the national promotion of those fresh mushrooms.

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