Quick Pickled Mushrooms
These Quick Pickled Mushrooms are not only tasty but versatile as well. Use them in a salad, on a charcuterie board, for pizza or as a side…
Ingredients
- 16 oz. (1 lb.) small mushrooms, washed, stems removed, and quartered or halved if needed
- 1 tbsp. olive oil tips & tricks
- 1/4 to 1/2 tsp. ground Himalayan pink salt
- 2 large cloves garlic, pressed or minced
- 1/8 tsp. red pepper flakes
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. red wine vinegar
- 1 tsp. powdered sugar tips & tricks
- 1 tsp. lemon zest
- 1 tbsp. fresh chopped parsley tips & tricks
Directions
- Place prepared mushrooms in bowl and drizzle on olive oil; season with salt. Toss to coat.
- Drop them in a large skillet over medium heat. Sauté until tender and slightly brown, about 7 to 8 minutes.
- Add pressed garlic and red pepper flakes; quickly sauté for just 30 seconds.
- Remove from the heat and set aside.
- In the same bowl used earlier, add lemon juice, red wine vinegar, powdered sugar, and lemon zest. Stir until sugar is dissolved.
- Add sautéed mushrooms to the bowl and toss to coat; taste and adjust seasoning if needed. Allow mushrooms to marinate for 10 minutes, stirring occasionally.
- Add parsley and stir until blended.
- Transfer marinated mushrooms with the brine into a serving bowl.
- Store leftovers in a glass jar and refrigerate for up to 5 days.