Easy Pickled Mushrooms with Herbs, Garlic and Lemon Recipe
Button or portabellini mushrooms simmered in a sharp, herby pickling liquid of red wine vinegar, olive oil, lemon, garlic and fresh herbs. Ready in 15 minutes and best after a night in the fridge. Serves 4 as a side or topping.
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Ingredients
- 4 to 5 cloves garlic very thinly sliced
- 80ml ml olive oil 1/3 cup
- 2 Tbsp fresh lemon juice approximately 1 large lemon
- 100 ml red wine vinegar
- 2 to 3 Tbsp fresh parsley finely chopped
- 2 Tbsp fresh chives finely chopped
- 1 tsp sea salt
- A generous grind of black pepper
- 1 bay leaf
- 500 grams button mushrooms or portabellini halved or left whole if small
- Peeled rind of 1/2 a large lemon
- A few sprigs of fresh thyme
- ½ red chilli finely sliced, or ½ tsp dried chilli flakes (optional)
Instructions
- Place all the ingredients except the lemon rind, thyme and chilli into a medium pot. Bring to a gentle boil.
- Simmer for about 5 minutes, with the lid on for the first half of the cooking time.
- Add the lemon rind, thyme and chilli. Stir to combine and remove from the heat.
- Allow to cool completely in the pot, then transfer to a jar/jars or sealed container. Refrigerate overnight for the best flavour.
- Serve on toasted sourdough spread with ricotta, or as part of an antipasti board, stirred through pasta, or alongside grilled meat or fish.
Notes
The flavour deepens significantly after a night in the fridge, so make these at least a few hours ahead and ideally the day before. The lemon rind adds a clean citrus note without the sharpness of the juice. Use rind, not zest. The chilli is optional but adds a welcome warmth. Rice wine vinegar or white wine vinegar can be substituted for red wine vinegar for a more delicate result.
Storage: Store in a sealed jar or airtight container in the fridge for up to 1 month. The flavour improves over the first few days.
Reheating: Serve at room temperature or cold. These do not need reheating.
Freezing: Not suitable for freezing.
Servings: 4