Italian Pickled Mushrooms

Add a touch of rustic Italian charm to your table with these flavorful Italian Pickled Mushrooms, a simple yet sophisticated appetizer or snack that's perfect for any occasion. Made with tender button or cremini mushrooms, this recipe combines the earthy fungi with a tangy brine of white vinegar, aromatic garlic, fresh rosemary, and subtle spices, creating a delicious medley of marinated goodness. A drizzle of extra-virgin olive oil ties everything together for a rich, silky finish. Ready in just 30 minutes of preparation and cooking time, these mushrooms develop their full depth of flavor after a 24-hour chill in the refrigerator. Serve them as part of a vibrant antipasto platter, paired with cheeses, olives, and cured meats, or enjoy them straight from the jar as a zesty snack. Long-lasting in the fridge for up to two weeks, this recipe is a perfect make-ahead addition to your culinary repertoire!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

Ingredients

• 500 grams Button mushrooms (or cremini mushrooms)
• 250 milliliters White vinegar (5% acidity)
• 250 milliliters Water
• 125 milliliters Extra-virgin olive oil
• 3 units Garlic cloves, thinly sliced
• 2 units Fresh rosemary sprigs
• 2 units Bay leaves
• 10 grams Salt
• 1 teaspoon Black peppercorns
• 0.5 teaspoons Chili flakes (optional)

Directions

Step 1

Clean the mushrooms thoroughly by brushing off dirt with a paper towel or soft brush. Trim the stems and cut mushrooms into halves or quarters if they are large.

Step 2

In a medium saucepan, combine white vinegar, water, and salt. Bring to a boil over medium heat.

Step 3

Add the mushrooms to the boiling mixture and blanch for 5 minutes, stirring occasionally. The mushrooms will shrink slightly and absorb some of the brine flavors.

Step 4

Drain the mushrooms and set aside to cool slightly. Discard the blanching liquid.

Step 5

In a clean saucepan, heat the olive oil over low heat. Add the garlic slices, rosemary sprigs, bay leaves, and black peppercorns. If desired, add chili flakes for a bit of heat. Cook for 2-3 minutes until the garlic is fragrant but not browned.

Step 6

Place the mushrooms in a clean, sterilized glass jar or container. Pour the warm oil and herb mixture over the mushrooms, ensuring they are completely submerged. If necessary, top off with a bit more olive oil.

Step 7

Seal the jar tightly and let the mushrooms pickle in the refrigerator for at least 24 hours to develop their flavors.

Step 8

Serve Italian Pickled Mushrooms as part of an antipasto platter, alongside cheeses and cured meats, or enjoy as a standalone snack. Store leftovers in the refrigerator for up to two weeks.

Nutrition Facts

Serving size	1029.3 grams (1029.3g)

Amount per serving	% Daily Value*
Calories	186

Total Fat 2.00g	3%
Saturated Fat 0.60g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3973mg	173%
Total Carbohydrate 23.60g	9%
Dietary Fiber 7.20g	26%
Total Sugars 10.60g
Protein 16.60g	33%

Vitamin D 35IU	175%
Calcium 83mg	6%
Iron 4mg	21%
Potassium 1726mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.1%

Protein: 37.1%

Carbs: 52.8%