For a tested, safe home-canned version, see Marinated Mushrooms over on our home canning site.
These marinated mushrooms have a fabulous lemony, garlicky, herby taste to them; they have a satisfying mouth-feel and are very moreish. You can quickly make the recipe up in a spare moment and have them on hand in the fridge throughout the week for a quick, healthy side to your meals. Great as part of a relish tray. It requires very little work time from you, but must be made starting at least 8 hours in advance as it requires marinating time in the fridge. This will keep for up to two weeks refrigerated in a tightly-sealed container. These are far better than commercially-bought ones. They taste fresh (without that chemical taste), are far less expensive, are far less fattening, can be salt-free, and you know what's not in them. We used a pressure cooker to speed the cooking and concentrate the flavours. Makes 4 cups (675 g / 17 oz) approximately. 1/2 cup = @ 60 g.
- Put the water and the vinegar in a non-reactive pot (e.g. not aluminum etc.) Put the pickling spice into a tea ball or bind up in muslin cloth, and add to the pot. Wash and quarter the mushrooms (if large), leaving the stems on, and add to the pot. Bring to a boil, cover and reduce to a rolling simmer for 15 minutes. Then turn off the heat and let stand for 2 hours, covered.
- Discard the pickling spice, then drain, then rinse the mushrooms in fresh water, then spin dry in a salad spinner (or pat dry in a tea-towel.) Turn into a large bowl.
- In a small bowl, mix together the salt, pepper and herbs including the fresh parsley and garlic. Set aside for a moment.
- Set out a clean container (at least 1 litre / 1 quart / 4 cups) in size, ready to hold the mushrooms, lid off.
- Juice the lemon, and add to the bowl of mushrooms along with the olive oil. Mix gently with your clean hands. Now tip in the herb-mixture bowl, and mix that in well (but gently) with your hands. Now, again just using your hands, transfer the mushrooms to the waiting container. Wash your hands, and put the lid on the container and pop into fridge for at least 4 to 5 hours before serving.
- You can serve this room temperature or chilled.
If you bought really small button mushrooms, then use them whole. Instead of white pepper, you can use black pepper. If you don't have all the herbs mentioned, think of them as a suggestion list and swap to suit your tastes / what you have to hand. We used a salt substitute instead of salt to reduce added sodium. We used plain, standard North American style white vinegar to give a tang. You could also use white wine vinegar instead for less of a tang. If it's the middle of winter and there's a raging blizzard going on outside, don't hang yourself for using a tablespoon of dried parsley instead of the fresh. This, though, is the kind of recipe where it actually, for once, makes it worth the effort to use fresh parsley, especially in summer. After you've made these marinated mushrooms once, you can adjust the flavouring in the recipe to your taste. Some might prefer more garlic, some less, etc. Be wary of increasing the parsley as it could take over the recipe. Adding more oil will make the recipe more fattening but not necessarily add anything to the taste.
Tried this recipe?Let us know how it was!