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
  1. Preheat oven to 400°. Line a baking sheet with foil.
  2. On prepared pan, toss together mushrooms, oil, 1 teaspoon salt, and ½ teaspoon black pepper.
  3. Bake until tender, 10 to 15 minutes.
  4. 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/easy-pickled-mushrooms-recipe/