Quick Pickled Mushrooms

Author: Francine Lizotte

Posted on Oct 23rd, 2025

by Francine Lizotte

I’ve always been a mushroom lover! When my mother 👩‍🦳 was making her Mushroom Soup or sautéing a bunch in the skillet with butter and seasonings, I got impatient and couldn’t wait to sit at the table to savor them! Later on in life, I discovered other types of mushrooms which amplified my love for them.

With a mix of earthy, savory and woody, mushrooms have a nice umami flavor! I like the firm texture too. Another reason why I like them so much is for the many health benefits 💚! They’re a great source of vitamins, minerals, fiber, and antioxidants. Another plus is they are low in calories and fat…

I like them in appetizers, different types of dishes 🍲, and sides as well! I think of Crab Stuffed Mushrooms, as a nice gravy sauce for Salisbury Steaks, in my Eggplant Beef & Mushroom Pasta Bake, Mushroom Swiss Burgers or Quiche. Mushroom Risotto is another delicious one on the list…

I also like them pickled and here’s a super easy recipe… my Quick Pickled Mushrooms! Delicious, they can be enjoyed in so many ways like on a charcuterie board, in salads, on pizza 🍕, or as a side with your main course. You can even use them as a garnish for your Bloody Ceasar, Bloody Mary or Michelada!

Although this rule doesn’t apply often, in this case it does… the smaller, the better 😉! Why small mushrooms? – you may ask. The smaller ones have a tender texture versus the larger ones. As they’re quickly sautéed in a skillet for a few minutes, the small ones will deliver a more enjoyable taste.

The success for delish Quick Pickled Mushrooms is to cut the stems off. Not only is it more visually 👀 appealing but also the stems are very woody and this is the wrong application for using them. As their cooking time is very short, it’s not long enough for the stems to cook through and soften.

After cutting them off 🔪, don’t throw out the stems! Simply put them in a Ziplock and freeze them until needed. They can be repurposed and used in soups, omelets, stews, sauces, stocks, pasta dishes, etc. I can’t tell you how long they keep in the freezer because I normally use them within a couple weeks.

It takes just a couple minutes ⏳ to make the brine. I add some powdered sugar – not a lot though. Is it necessary? I think so. It balances the acidity with the umami flavor from the mushrooms as well as the added garlic and red pepper flakes.

This antipasto is often served on charcuterie boards along with cheese, fruits 🍇, cornichons, pâté, cold meats, other pickled food items, and along with crackers like my Raincoast Crisps, crusty bread, crudités and crostini.

Instead of putting dill pickles or bread & butter on the table, I like serving them with our main course. They can also be used as an ingredient for pizza, in salads or pasta, as well as in sandwiches 🥪. Another delicious use is as a garnish for your Bloody Caesar, Bloody Mary or Michelada.

In less than 30 minutes, you can enjoy these delicious Quick Pickled Mushrooms! This dish can be made with button, cremini, oyster, chanterelle or morel mushrooms 🍄. If there’s leftovers, store them in a glass jar and refrigerate for up to 5 days…
Bon Appétit! 🍽

Check out these other amazing mushroom recipes… 😀
– Meatballs in Creamy Mushroom Sauce
– Creamy Mushroom Chicken
– Classic Mushroom Sauce
– Best Eggplant & Mushroom Veggie Burgers
– Green Bean Mushroom & Almond Casserole
– Pappardelle with Pancetta & Mushrooms
– Iguana’s Mushroom Sauce
– Chicken with Creamy Mushroom Garlic Sauce
– Farmer’s Sausage Skillet
and for even more hors d’oeuvres, antipasto, canapé, bouchée and dip recipes 🍣🦪, click on this link… Recipe Category • Hors d’Oeuvres/Antipasto, Canapés/Dips

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