These zesty quick pickled mushrooms combine the earthy richness of mushrooms with aromatic garlic, fresh parsley, and a bright burst of lemon. No canning required—this easy recipe is ready in under an hour and keeps in the refrigerator.
Quick pickled mushrooms are versatile: enjoy them on their own, drizzle with olive oil, or pair with soft cheeses like goat cheese, brie, or crème fraîche. They also make a delicious addition to salads, sandwiches, and egg dishes.
Why This Recipe Works
- Roasting the quartered mushrooms briefly gives them a tender but firm texture that holds up in the pickling liquid.
- A blend of lemon juice and apple cider vinegar creates a bright, zippy brine.
- Fresh garlic, lemon zest, parsley, and a touch of red pepper flakes deliver bold, layered flavor.
Ingredients
- 1 pound white button or cremini (Baby Bella) mushrooms, cleaned, trimmed, and quartered
- 1 tablespoon olive oil
- Coarse salt, to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon granulated sugar
- 2 tablespoons chopped fresh parsley (or substitute dill or chives)
- Zest of one lemon
- A pinch of red pepper flakes (optional)
Special Equipment Needed
- 9×13 baking dish for roasting the mushrooms
How to Make This Recipe
- Preheat the oven to 400°F (205°C). Clean mushrooms and remove any woody stems. Quarter the mushrooms and place them in a 9×13 baking dish.
- Drizzle with 1 tablespoon olive oil, season with coarse salt, and toss to coat. Roast until just tender, about 15 minutes.
- While the mushrooms roast, whisk together lemon juice, apple cider vinegar, lemon zest, minced garlic, sugar, and a pinch of red pepper flakes in a medium bowl.
- Add the warm roasted mushrooms and chopped parsley to the bowl and toss to coat. Taste and adjust salt or red pepper flakes as desired. Let sit at room temperature for about 30 minutes, stirring occasionally. Serve immediately, or transfer to an airtight, nonreactive container and refrigerate for up to one week.
Expert Tips
- Washing vs. wiping mushrooms: either method works. Washing is fine here since the mushrooms will roast and any excess moisture won’t make them soggy.
- Add the mushrooms to the brine while they are still warm so they absorb flavor more effectively.
FAQs
Quick pickling creates the tangy flavor of pickles without traditional canning. It’s simpler—no water baths or sealing—and the finished pickles should be refrigerated and consumed within about a week.
Place them in an airtight, nonreactive container and refrigerate for up to one week. They do not freeze well.
Substitute shallots for garlic, omit lemon zest or red pepper flakes, or swap parsley for dill or chives. You can also add whole spices like peppercorns, mustard seeds, or allspice for different flavor notes.
What to Do with Pickled Mushrooms
Ideas for using your tangy pickled mushrooms:
- Salads: Toss into green, grain, or pasta salads for a bright, savory lift.
- Sandwiches and Wraps: Add to cold or grilled sandwiches and open-faced salads for extra zip.
- Pizza: Use as an unconventional, flavorful pizza topping.
- Charcuterie: Include on a cheese or charcuterie board with olives, crackers, and cured meats.
- Crostini: Spoon over toasted bread with cream cheese, brie, or goat cheese for a lively appetizer.
- Egg Dishes: Fold into omelets, frittatas, or egg bakes.
- Pasta: Stir into creamy pasta dishes for acidity and depth.
Related Recipes
Looking for more quick pickles? Try other easy preserves like quick Swedish pickled cucumbers, spicy pickled beets, pickled mustard seeds, or quick pickled shallots.
Recipe
Easy Quick Pickled Mushrooms
Equipment
- 9×13 baking dish
Ingredients
- 1 pound white button or cremini mushrooms, cleaned, trimmed, and quartered
- 1 tablespoon olive oil
- Coarse salt, to taste
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon granulated sugar
- 2 tablespoons chopped fresh parsley
- Zest of one lemon
- A pinch of red pepper flakes
Instructions
- Preheat oven to 400°F. Place quartered mushrooms in a 9×13 baking dish, drizzle with olive oil, toss to coat, and season with salt. Roast until tender, about 15 minutes.
- Meanwhile, whisk lemon juice, apple cider vinegar, sugar, minced garlic, lemon zest, and red pepper flakes in a large bowl.
- Transfer warm roasted mushrooms and chopped parsley to the bowl and toss to coat. Adjust seasoning if needed. Let sit at room temperature for 30 minutes, stirring occasionally. Serve at room temperature or store in a sealed, nonreactive container in the refrigerator for up to one week.
Notes
Be sure the mushrooms are still warm when you add them to the brine so they absorb the flavors better.
To store, transfer to a sealed, nonreactive container and refrigerate for up to one week.
Nutrition
Carbohydrates: 5 g |
Protein: 2 g |
Fat: 2 g
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