I saw a recipe for pickled mushrooms in the cookbook “La Vie Rustic”. I loved the idea and came home immediately, tinkered with the idea, and made a few changes to fit my tastes. This is an easy day project and perfect when interesting, wild mushrooms are in season. When buying wild mushrooms, try to choose the smallest ones that you can find. They will pack easier into jars. Use these on cheeseboards, on sandwiches, on top of grilled meats along with little slabs of blue cheese or eat straight from the jar.
Makes about 3 to 4 half-pint jars
1 cup white wine vinegar
1 cup olive oil
1 pound wild mushrooms (a mix is nice)
1/2 tsp peppercorns
1/2 tsp kosher salt
sprigs of fresh thyme
Place the olive oil, vinegar, peppercorns, and salt in a small saucepan and warm until just to a boil. Turn down heat and add wild mushrooms to the pan. Heat gently for five minutes, stirring carefully with a wooden spoon.
Take pan off of heat. Pack wild mushrooms equally into jars. Pour oil and vinegar mixture over jars to cover mushrooms. Top with an additional room temperature 50/50 oil and vinegar mix if necessary. Add thyme sprigs to jars and seal.
Allow mushrooms to marinate for at least 24 hours before serving. Can be refrigerated up to two months. Oil may solidify and that is okay. Just allow jars to come to room temperature and oil will return to liquid form.