Pickled Mushrooms Recipe

5 4 5
Pickled Mushrooms Recipe
Pickled Mushrooms Recipe photo by Taste of Home
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Pickled Mushrooms Recipe

Read Reviews
5 4 5
Publisher Photo
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania
Recommended: 22 Pickled Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 2/3 cup tarragon vinegar
  • 1/2 cup canola oil
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1 garlic clove, minced
  • Dash hot pepper sauce
  • 1 pound fresh mushrooms
  • 1 medium onion, thinly sliced and separatd into rings
  • Finely diced sweet red pepper

Directions

In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving. Yield: 4 cups.
Originally published as Pickled Mushrooms in Taste of Home August/September 1995, p39

Nutritional Facts

1/4 cup: 74 calories, 7g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 2/3 cup tarragon vinegar
  • 1/2 cup canola oil
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1 garlic clove, minced
  • Dash hot pepper sauce
  • 1 pound fresh mushrooms
  • 1 medium onion, thinly sliced and separatd into rings
  • Finely diced sweet red pepper
  1. In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving. Yield: 4 cups.
Originally published as Pickled Mushrooms in Taste of Home August/September 1995, p39

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Reviews forPickled Mushrooms

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MY REVIEW
kitzer User ID: 4188178 262045
Reviewed Mar. 4, 2017

"EXACTLY what I was looking for!!! I've had the same recipe since the 1960s,

only it used canned broiled mushrooms caps!!
I have NOT seen them for decades!! Thank you Sandra*****
Now, if only I can find the recipe for Pickled Garlic that I found at The Garlic Store at the Mall of America, I will be at 100% of my wants..."

MY REVIEW
delowenstein User ID: 3766053 223949
Reviewed Apr. 1, 2015

"I recall preparing these mushrooms (it was quite sometime back when I'd seen them featured in Taste of Home! I found them to be very tasty! I'd used 10-oz. TO 1 lb. of fresh mushrooms and instead of tarragon vinegar, I've used either cider vinegar OR wine vinegar!

At that time, I'd used just a dash of red pepper flakes since I'd had those on hand when I made these mushrooms! Thank you for sharing this recipe! delowenstein"

MY REVIEW
danilane User ID: 2035574 220327
Reviewed Feb. 12, 2015

"Delicious, remindes me of my grandpa's mushrooms."

MY REVIEW
carolanne1210 User ID: 3617870 3001
Reviewed Sep. 20, 2011

"I've made these for years, only using wine vinegar because I don't like tarragon. They are always the first thing to disappear at a party!"

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