PICKLED MUSHROOMS AND ONIONS
This recipe is so easy to make and so very delicious. Make it ahead of time. Double or even triple it. Great as a side dish or an appetizer.
Provided by Kathy W
Categories Other Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a sauce pan, combine all ingredients except the mushrooms. Bring to a boil.
- 2. Add mushrooms, reduce to a simmer. Simmer 5-6 minutes.
- 3. Pour into a bowl, let cool 30 minutes or so, then cover and chill overnight.
- 4. Serve chilled or at room temp.
EASY PICKLED MUSHROOMS
This is a recipe I have made for years and it is as popular now as it was the first time I made it. Using canned mushrooms allows it to be made ahead and kept in the fridge.
Provided by Jan S.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Bring onion, vinegar, oil, sugar, and Dijon mustard to a boil in a saucepan. Add mushrooms and simmer until liquid is slightly reduced, 5 to 6 minutes. Transfer mixture to a covered container and chill. Drain before serving.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 8.1 g, Fat 9.3 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.5 g, Sodium 373.6 mg, Sugar 3.9 g
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.
QUICK PICKLED MUSHROOMS AND PEARL ONIONS
Y'all know I love a good pucker, but what I love about this vinegary little side dish is the little quiet kick it gets from the subtle flavors of white wine vinegar and fresh herbs. It's a perfect complement to a cheese board or spooned onto a burger!
Provided by Carla Hall
Categories side-dish
Time 1h30m
Yield Makes about 8 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.
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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5/5 (1)Total Time 5 hrsCategory Healthy Mushroom RecipesCalories 623 per serving
- To prepare pickled onion: Toast crushed red pepper, peppercorns, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.
- Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoons ghee and the remaining bread.
- Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.
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