This pickled mushrooms recipe may just be the tastiest mushrooms you will ever eat. Meaty, chewy, garlicky, and all funky, smothered in some of the best Italian flavors: good olive oil, lemon, oregano, and basil. Served on crackers or your favorite toasted whole-grain bread, these are shrooms at their very best! And they make one of the best antipasti on the planet.
You don’t need any special equipment to make this ready-to-eat, marinated quick pickled mushrooms recipe ( from mushrooms, you can also cook this amazing soup: Cauliflower Mushroom Coconut Soup with Chili and Lime ). And unlike most recipes out there, you don’t need to get too involved in preparing them, nor do you need to wait a long time to enjoy them. No need to boil anything and yes, you can make and serve them the very same day.
Nutritional Benefits of Mushrooms
Mushrooms are a nutritious addition to any diet, offering several health benefits:
- Low in Calories and Fat: They are low-calorie and low-fat, making them ideal for weight management.
- Rich in Antioxidants: Packed with antioxidants like selenium, mushrooms help combat oxidative stress and inflammation.
- Source of Essential Vitamins: They provide important B vitamins (riboflavin, niacin) that support energy metabolism and brain function.
- Mineral Content: Mushrooms contain potassium, copper, and phosphorus, promoting heart health and regulating blood pressure.
- Immune Support: Varieties like shiitake and maitake enhance immune function through compounds that boost the body’s defenses.
- Dietary Fiber: They offer fiber, aiding digestion, maintaining bowel regularity, and promoting heart health.
- Potential Anti-Cancer Properties: Certain compounds may inhibit tumor growth and support immune health.
Tips for Perfect Pickled Mushrooms
Before you go picking your mushrooms, here’s a few things I learned:
- Your mushrooms should be as fresh as possible and healthy. If you’ve had mushrooms sitting on the counter for a couple of days and they began to shrivel a bit, it’s best to use them in other dishes and go fetch fresh ones for this recipe.
- It’s best to use good quality olive oil, vinegar, and sea salt, and good fresh lemons and fresh herbs. The flavors you’ll get from them will be truly amazing.
- A lot of recipes out there call for a fair bit of salt to get the water out of the mushrooms. But I find a little goes a long way with mushrooms and not a lot of salt is needed to get the same result. No need to cover them in salt, when a simple toss will do.
- Thankfully, mushrooms are like sponges – they absorb a lot of flavor fast. That’s why I find there’s no need to marinate them for a long time to get them to taste amazing. For the same reason, I prefer not to cover them completely in olive oil/marinade.
Italian marinated (quick) pickled mushrooms recipe
- Author: Chris
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 5-6 servings
Ingredients:
- About 10 regular mushrooms
- 1 TBSP sea salt
- For the marinade:
- 10 TBSP good olive oil
- 1 TBSP apple cider vinegar
- 1 garlic clove, grated
- 1 TBSP lemon zest
- Pinch sea salt
- Freshly cracked black pepper
- A handful of mixed fresh oregano and basil, roughly chopped if too big
- Optional: 1 chili, variety of your choosing, finely sliced, and seeds scraped out if you don’t want it too hot
Instructions:
- Wash and drain the mushrooms. Pat them dry with a paper towel.
- Place them in a colander atop a big bowl and sprinkle 1 TBSP of sea salt. Toss to cover them all in the salt and leave them for about 30 minutes at room temp.
- Rinse the mushrooms to get rid of the extra salt and gently squeeze out as much of the water as you can without making a mash out of your mushrooms. Pat them dry with a paper towel.
- In a bowl mix the ingredients for the marinade – olive oil, vinegar, garlic, lemon zest, spices. Add the mushrooms and toss to cover them in the marinade.
- Cover the bowl and put the mushrooms in the fridge for at least 30 minutes.
- Enjoy chilled with your favorite crackers or wholegrain toasted bread.
Notes
- These pickled mushrooms can be stored in an airtight container in the refrigerator for up to one week.
- Feel free to experiment with different herbs, such as thyme or rosemary, to customize the flavor to your liking.
Nutrition Facts (per serving):
- Calories: 180
- Total Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Sugars: 1g
- Protein: 2g
- Cholesterol: 0mg
- Sodium: 250mg
#PickledMushrooms #ItalianAntipasti #VeganRecipes #QuickPickledMushrooms #HealthyEating #TalesofaKitchen
For more simple yet mouthwatering recipes like this Italian pickled mushrooms recipe, or to try a spicy pickled mushrooms recipe, visit Tales Of A Kitchen. Discover how easy it is to create vibrant, flavorful dishes that are perfect for any occasion!
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Italian Marinated (Quick) Pickled Mushrooms Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 5-6 servings 1x
- Category: Salads, Soups and mains
Description
Discover the perfect Italian marinated (quick) pickled mushrooms recipe with a tangy, flavorful brine that complements any dish at Tales Of A Kitchen.
Ingredients
- About 10 regular mushrooms
- 1 TBSP sea salt
- For the marinade:
- 10 TBSP good olive oil
- 1 TBSP apple cider vinegar
- 1 garlic clove, grated
- 1 TBSP lemon zest
- Pinch sea salt
- Freshly cracked black pepper
- A handful of mixed fresh oregano and basil, roughly chopped if too big
- Optional: 1 chili, variety of your choosing, finely sliced, and seeds scraped out if you don’t want it too hot
Instructions
- Wash and drain the mushrooms. Pat them dry with a paper towel.
- Place them in a colander atop a big bowl and sprinkle 1 TBSP of sea salt. Toss to cover them all in the salt and leave them for about 30 minutes at room temp.
- Rinse the mushrooms to get rid of the extra salt and gently squeeze out as much of the water as you can without making a mash out of your mushrooms. Pat them dry with a paper towel.
- In a bowl mix the ingredients for the marinade – olive oil, vinegar, garlic, lemon zest, spices. Add the mushrooms and toss to cover them in the marinade.
- Cover the bowl and put the mushrooms in the fridge for at least 30 minutes.
- Enjoy chilled with your favorite crackers or wholegrain toasted bread.
Notes
- These pickled mushrooms can be stored in an airtight container in the refrigerator for up to one week.
- Feel free to experiment with different herbs, such as thyme or rosemary, to customize the flavor to your liking.
Nutrition
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
