Pickled & Marinated Mushrooms

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This is part of any traditional antipasto plate or platter for Italians. Pickled vegetables like eggplant, mushroom, and even green tomatoes add a nice vinegary bite to all of the salty and fatty cheeses and meats.

Pickled & Marinated Mushrooms

Course Appetizer
Cuisine Italian


  • 2 lbs white mushrooms
  • 1 tbsp salt
  • 6 cups water
  • 3 cups white vinegar


  • 1/2 tbsp Oregano
  • 1/2 tsp Red Pepper Flakes
  • 2 Garlic cloves, cut in half
  • Canola, sunflower or vegetable oil


  • Wash and quarter of the mushrooms.
  • Into a large pot, add water and vinegar. Bring it up to a boil and then add the salt. Add all the mushrooms and boil for 5 to 6 minutes.
  • Drain them and spread them out on a paper towel to cool and dry for about an hour.
  • Add the cooled and dried mushrooms to a large bowl, season with oregano, red pepper flakes, and garlic. Drizzle foil over the mushrooms and mix well.
  • Placed them into a 32 ounce mason jar and fill the jar with oil until it completely covers the mushrooms. Place the top on and refrigerate immediately.
Keyword mushrooms, pickled mushrooms
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