OLIVE'S PICKLED MUSHROOMS
I got this recipe from Olive Plaia back in the 1970's. These mushrooms are so good I could eat the whole recipe myself.
Provided by Kathie Carr
Categories Vegetable Appetizers
Time 10m
Number Of Ingredients 10
Steps:
- 1. Place cleaned mushrooms in serving bowl (one that can handle boiling liquid) and set aside. In a sauce pan mix oil, lemon juice, water, garlic, salt, and pepper. Bring mixture to a boil. Stir in a pinch of red pepper flakes if using. Pour over mushrooms. Cover dish and refrigerate for at least 2 hours, preferably overnight. Just before serving add parsley and peppers if using. These keep in refrigerator like pickles.
PICKLED MUSHROOMS WITH GARLIC
I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. -Joyce Anderson, Chico, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large glass jar with a tight-fitting lid, combine the first 6 ingredients. Add the mushrooms, onion and garlic. Cover and shake gently to coat. Refrigerate for 8 hours or overnight. Drain before serving.
Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PICKLED MUSHROOMS
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for. -Sandra Johnson, Tioga, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the first seven ingredients. Add mushrooms and onion; toss to coat. Cover and refrigerate 8 hours or overnight. Sprinkle with red pepper before serving.
Nutrition Facts : Calories 74 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED MUSHROOMS (CANNED)
I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet. http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=38
Provided by Bonnie Young
Categories Beverages
Time 1h
Yield 5 half pints, 20 serving(s)
Number Of Ingredients 7
Steps:
- Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain.
- In large pot, combine vinegar, water and salt. Heat, stirring to dissolve salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10 to 12 minutes or until tender. Pack mushrooms into sterilized half-pint jars. To each jar add: 1 tablespoon onion, 1/2 teaspoon peppercorns, and 1 clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
- NOTE: If mushrooms are large (2 inches in diameter), 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar. Processing time above is for less than 1000 feet. For altitudes of 1000-6000 feet, process 25 minutes; above 6000 feet, process for 30 minutes.
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- Add 4 inches of water to a medium saucepan, season with 4 teaspoons of the salt, and place over high heat. When boiling, add the mushrooms and cover with a metal steamer basket, if you’ve got one. If not, use a smaller pot lid — anything to keep the little buggers submerged. Return to a boil and cook until the mushrooms begin to soften — 2 minutes.
- Drain the mushrooms, move to a clean towel, roll up, and squeeze to dry. Place half of the mushrooms in a pint-sized canning jar. Top with the spices along with half the garlic. Slide the bay leaves down the sides of the jar. Top with the remaining mushrooms and garlic.
- Refill the saucepan with the 1/2 cup of water, the remaining 2 teaspoons of salt, the vinegar, and the sugar. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and salt. Remove from the heat and pour enough of the brine into the jar to fill to the top. If you have any leftover brine after that, dump it.
- Cool to room temperature, lid up, and then refrigerate for at least 3 days before enjoying for up to a month.
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- Bring a medium pot of water to a boil, add mushrooms and cook on a medium low heat for 5 minutes.
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