These Russian pickled mushrooms are surprisingly easy to make, and are a great way to put some of your extra mushrooms to use.
These tangy and salty mushrooms can be great on your sandwiches and charcuterie boards, or even as a flavorful side to any of your meats.
If you haven’t tried pickling veggies before, you might want to start with this super easy recipe.
These quick pickled mushrooms are super flavorful and versatile, and are totally worth the
This recipe is a great way to preserve your mushrooms and enjoy the tart and umami flavors for a week, if not longer.
What's So Great About the Recipe?
I’m always up to experiment with recipes that allow me to store and preserve my flavor bombs for later.
And that’s when I tried these quick pickled mushrooms.
Ingredients For the Russian Pickled Mushrooms Recipe
Ready to make these easy marinated mushrooms? Here’s what you’ll need.
Mushrooms: I used white button mushrooms, but you could totally use cremini or even Alton brown mushrooms if you want to.
Olive oil: You’ll be needing a decent amount of olive oil to marinate the mushrooms in.
Vinegar: Vinegar I used regular white vinegar, but you could totally use wine vinegar if you want to.
Garlic: You’ll also need a few cloves of fresh garlic for that little extra pungent flavor.
Honey: I also added a bit of honey for some sweetness to balance out the pungent and tangy flavors of the Russian pickled mushrooms.
Green onions: Chopped green onions helped balance the freshness and flavors of the mushrooms.
Black peppercorns: I used some whole black peppercorns to bring a bit of heat to the pickle.
Herbs: I also added some dried oregano and fresh basil leaves to the mushroom pickle.
Seasonings: To season the mushrooms, I added some salt and pepper. You can also add some sugar and salt if you want to.
See recipe card for quantities
How to Make Pickled Mushrooms
Making these pickled mushrooms is easy.
Add water to a medium saucepan or pot and bring to a boil. Add the mushrooms and let the mushrooms cook for 3-4 minutes, until they're just a bit tender.
In a bowl, add all the rest of the ingredients and prepare a marinade.
Drain the mushrooms. Add mushrooms into the marinade.
Marinate for at least 24 hours, and keep in the fridge at all times.
Your pickled mushrooms are ready to eat.
Substitutions & Variations
- You could also try using apple cider vinegar if you want a more fruity flavor to your Russian pickled mushrooms.
- In addition to the fresh herbs I used, you can also add some rosemary, dill and parsley.
- Bay leaves and thyme are some other good herbs you can consider adding into the marinade.
How to Store the Russian Pickled Mushrooms
Just like most other quick pickled foods, these marinated mushrooms are best stored in the refrigerator.
If you’re planning on using them up within 4-5 days, you can simply cover the mushrooms or transfer them to an airtight container and refrigerate them.
If you want them to last longer, you’ll need to transfer them to a pint-sized canning jar or any large jar with lid, and place them in a water bath for 20 minutes to can them.
When doing this, remember to submerge all the mushrooms in the hot brine and leave a bit of space between the liquid and the lid before you put the lid on.
Tips & Tricks to Nail the Recipe
- To add more flavor and a bit of a different texture and color to these mushrooms, you can also add some carrots into the mix.
- Another great idea is to try this recipe with two different kinds of mushrooms. Choose what you can get your hands on, clean it, and put it to use.
- Ideally, you’ll want to transfer them to a clean mason jar, and let them refrigerate for at least 24 hours. This gives the mushrooms time to absorb all of the delicious liquid and flavors.
- If the mushrooms are large, you can cut them in half and then into bite sized pieces before you add them to the pickling brine.
How to Use the Russian Pickled Mushrooms
These quick pickled mushrooms can be put to use in lots of different ways.
They can be a total game changer when added to your homemade sandwiches and wraps thanks to their tart, tangy and umami flavors.
You can also serve them over your morning toast to get some more protein and of course, flavor.
These bad boys pack in a flavor punch, which is why they can totally jazz up any simple rice dish or healthy bowl.
I would also recommend chopping some of these marinated mushrooms and adding them to your grilled cheese to take them to the next level.
Looking for other recipes like this? Try these:
Russian Pickled Mushrooms
- 1 lb button mushrooms
- ¼ cup olive oil
- ¼ cup vinegar
- 2 tablespoon green onion chopped
- 2-3 cloves garlic minced
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ½ teaspoon whole black peppercorns
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoon chopped fresh basil leaves
- salt to taste
- Add water to a medium saucepan or pot and bring to a boil.
- Add the mushrooms and let the mushrooms cook for 3-4 minutes, until they're just a bit tender.
- In a bowl, add all the rest of the ingredients and prepare a marinade.
- Drain the mushrooms. Add mushrooms into the marinade.
- Marinate for at least 24 hours, and keep in the fridge at all times.
- Your pickled mushrooms are ready to eat.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove