Garlicky Pickled Mushrooms

The first time I had homemade pickled mushrooms, was at herb school. A teacher brought some pickled wild mushrooms in for us to taste and I quickly fell in love with the unique flavor. I’m still uncertain what that exact recipe was, but I’m hopeful that this is almost as good.

Thank you to Mother Fungi for this collab! If you live in the Missoula, Montana area, make sure to check them out. They are currently offering a home delivery service, which is so exciting and needed at this time.

Find Mother Fungi online and on Instagram

I used chestnut mushrooms for this recipe, but you can substitute anything that you have in your local shop or have foraged. If using wild mushrooms, please make sure follow the proper precautions and cooking time for that particular mushroom. I once accidentally ingested a particularly funny batch of wild mushrooms picked on a viking island in Sweden, but that’s a story for another time. For now, let’s just say it was a very wild dinner.

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Ingredients

1 pound mushrooms (I used chestnut mushrooms from Mother Fungi)
3-6 cloves garlic, sliced
1/2 cup white vinegar
1/2 water
1/2 tsp red pepper flakes
1 tbs raw sugar
1 tsp kosher salt

Fill a pot with water and bring to a boil. Drop mushrooms into water and blanch for 10 minutes. Use a slotted spoon or spider skimmer to remove mushrooms from water. Place in jar or other vessel that can be capped with a lid. Add garlic slices and red pepper flakes to the mushrooms.

In small pot, bring vinegar, water, salt and sugar to a light boil. Stir to dissolve salt and sugar and let cool completely. Pour cooled liquid over mushrooms and cap tightly.

Mushrooms need to soak for at least 48 hours before consumption. Will keep in fridge for 1 month.