TANGY PICKLED MUSHROOMS
Home-canned pickled mushrooms are a handy addition to your pantry. They're ideal for cocktails, appetizers, salads and relish trays.-Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8 pints.
Number Of Ingredients 9
Steps:
- Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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 MUSHROOM SALAD
This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer's delicious pickled mushrooms at Marlow & Sons, where it's served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts.
Provided by Tejal Rao
Categories brunch, dinner, easy, lunch, salads and dressings, main course, side dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with 1/4 cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.
- While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.
- When the mushrooms are nicely browned, add them to the bowl while they're hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 24 grams, Carbohydrate 26 grams, Fat 29 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 682 milligrams, Sugar 15 grams
SPICY GARLIC PICKLES
Provided by Katherine Sacks
Categories Garlic Mushroom Kid-Friendly Low Cal Healthy Low Cholesterol Vegan Chile Pepper Small Plates
Yield 4 1/2 cups
Number Of Ingredients 7
Steps:
- Bring vinegar, sugar, salt, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
- Place garlic, chile, mushrooms, and red pepper flakes in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over mushroom mixture. Let cool to room temperature, then cover and chill at least 2 hours before serving.
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.
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
Provided by Michael Symon : Food Network
Categories side-dish
Time 28m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
- Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
- Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
SPICY TOFU-RICE BOWLS WITH PICKLED SHIITAKE MUSHROOMS
Toss tofu in a robust, spicy, salty, and deeply seasoned marinade and then layer with
Provided by Andy Baraghani
Yield Serves 4
Number Of Ingredients 14
Steps:
- Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.
- Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
- Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30-35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
- Soak wakame in 1/2 cup cold water in a small bowl until softened, 6-8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.
- Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture.
- Mushrooms can be pickled 5 days ahead. Keep chilled.
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