Appetizers, Dips & Spreads

Easy Pickled Mushrooms

Name: Pickled Mushrooms
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

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

Print Recipe

Ingredients Method

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

Method

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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