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

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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
TOTAL TIME: Prep: 5 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

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


  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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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"

Reviewed Feb. 12, 2015

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

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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