Easy Pickled Mushrooms with Herbs, Garlic and Lemon

These pickled mushrooms are one of those recipes that delivers far more than the effort involved. Button mushrooms or portabellini are simmered briefly in a sharp, herby pickling liquid of olive oil, red wine vinegar, lemon, garlic and fresh herbs, then left to cool and infuse overnight. The result is tangy, savoury and completely addictive.

This is a recipe I made early in my blogging days and kept coming back to. It is one of the best things you can pile onto toasted sourdough spread with ricotta, and it works just as well stirred through pasta, added to a grain bowl, or served as part of an antipasti spread. The flavours deepen significantly after a night in the fridge, so it is worth making a day ahead.

Pickled vs Marinated Mushrooms

There is a blurry line between pickled and marinated mushrooms, and this recipe sits somewhere between the two. True pickling involves a high-acid brine that preserves the vegetable for months. This recipe uses vinegar and lemon juice for sharpness but also a generous amount of olive oil, which gives it the character of a marinade as much as a pickle. The mushrooms are cooked briefly in the liquid rather than left raw, which softens them slightly and helps them absorb the flavour faster.

The result keeps in the fridge for up to a month, which makes it a very useful thing to have on hand.

Which Mushrooms to Use

Button mushrooms and portabellini both work well. Button mushrooms have a milder flavour and a firmer texture. Portabellini are earthier and absorb the pickling liquid a little more readily. Either way, halve them if they are large or leave them whole if small. Avoid very large flat mushrooms, which can become waterlogged.

A reader made this with rice wine vinegar and said it worked beautifully, giving a slightly more delicate, less sharp result than red wine vinegar. Both are worth trying depending on what you have.

The Herbs

Fresh parsley and chives are the backbone of the herb mixture here. Thyme goes in with the lemon rind towards the end of cooking. The combination is clean and bright without being overpowering. Fresh dill is a good addition if you enjoy it alongside mushrooms, and tarragon adds a more French character to the pickle. Stick to soft, fresh herbs rather than woody ones like rosemary, which can turn bitter in the acid.

How to Serve Pickled Mushrooms

On toasted sourdough with ricotta is my favourite way. Spread the ricotta generously, pile the mushrooms on high, and finish with a little black pepper and extra fresh herbs if you have them. The contrast between the creamy ricotta and the sharp, herby mushrooms is hard to beat.

Beyond toast, these work well as part of an antipasti board alongside cured meats and cheese, stirred through warm pasta with a little of the pickling liquid, added to a grain salad, spooned over hummus, or served alongside grilled meat or fish as a sharp, herby condiment.

FAQs for pickled mushrooms

How long do pickled mushrooms keep in the fridge?

Stored in a sealed jar or airtight container in the fridge, these keep for up to a month. The flavour deepens and improves over the first few days as the mushrooms absorb the pickling liquid.

Can I use a different vinegar?

Yes. Red wine vinegar gives a sharp, assertive result. White wine vinegar is a slightly more neutral option. Rice wine vinegar gives a gentler, more delicate acidity. Apple cider vinegar also works well and adds a faint fruitiness. Avoid balsamic, which is too sweet and will change the character of the pickle significantly.

Do I have to cook the mushrooms first?

This recipe briefly simmers the mushrooms in the pickling liquid rather than leaving them raw. This softens them slightly, helps them absorb the flavours faster, and gives a better texture than raw mushrooms in acid, which can become rubbery. The cooking time is short, just five minutes, so the mushrooms retain their structure.

Can I add other vegetables?

Yes. Thinly sliced shallots, strips of roasted red pepper, or sliced fennel all work well added to the jar alongside the mushrooms. They will absorb the same pickling liquid and taste equally good after a night in the fridge.

Can I make these without chilli?

Yes. The chilli is optional and the recipe works perfectly without it. If you want heat without the fresh chilli flavour, dried chilli flakes are a good substitute and distribute more evenly through the liquid.

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