Garlic, shallot, fresh herbs, and a dash of red pepper add tantalizing flavor to these easy Pickled Mushrooms.
Pickled Mushrooms
MAKES 6 TO 8 SERVINGS
Ingredients
- 24 ounces fresh baby portobello mushrooms, stems trimmed
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- ¼ cup sherry vinegar
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 1 tablespoon minced fresh parsley
- 2 teaspoons lemon zest
- 2 teaspoons paprika
- 1 teaspoon minced fresh thyme
- ¼ teaspoon crushed red pepper
Instructions
- Preheat oven to 400°. Line a baking sheet with foil.
- On prepared pan, toss together mushrooms, oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Bake until tender, 10 to 15 minutes.
- In a large bowl, whisk together sherry vinegar, shallot, and garlic; let stand 10 minutes. Stir in honey, parsley, lemon zest, paprika, thyme, red pepper, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Fold in mushroom mixture. Cover and chill at least 2 hours or up to overnight.
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