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Pickled Mushrooms for a Crowd

 Pickled Mushrooms for a Crowd
Serve tangy pickled mushrooms alongside a steak, as an appetizer with picks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong!
90 ServingsPrep: 15 min. Cook: 15 min. + chilling


  • 3 pounds medium fresh mushrooms
  • 8 cups water
  • 2 cups sugar
  • 2 cups white vinegar
  • 2 cups dry red wine
  • 3 tablespoons bitters
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 teaspoon beef bouillon granules
  • 1 bay leaf


  • In a large saucepan, combine mushrooms and water. Bring to a boil;
  • boil for 1 minute. Drain; return mushrooms to pan.
  • In a small saucepan, combine the remaining ingredients; bring to a
  • boil, stirring constantly. Pour over mushrooms; cool slightly.
  • Transfer mushroom mixture to glass jars with tight-fitting lids.
  • Cover and refrigerate for at least 2 days. Just before serving,
  • discard bay leaf. Yield: about 7-1/2 dozen (6 cups mixture).
Nutritional Facts: 1 pickled mushroom equals 7 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

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Pickled Mushrooms for a Crowd (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.