Pickled MushroomsPickled mushrooms are fun because it’s not very often that you see homemade, pickled mushrooms. We recommend Chanterelles, Kings or Oysters for this particular type of pickled mushroom.
Pickled mushrooms are not truly pickled in the traditional sense. In fact, unlike cucumbers, asparagus, or green beans, the mushrooms are actually cooked first before being placed in the oil to preserve them. Giving the mushrooms a “dry saute” will remove most of the water and improve their texture. Placing the mushrooms in oil will extend their shelf life exponentially. The mushrooms will actually get better with aging, although they will not last forever. With the following recipes, pickled mushrooms won’t last long any way. Even the most committed P.W..D.L.M. can usually be persuaded to chase a pickled mushroom with some 10 year old scotch. In much the same way that tequila and limes accentuate each other, pickled mushrooms and scotch blend perfectly. 
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Step 1: Slice the mushrooms and perform the basic saute. However, this time use the absolute minimum amount of oil possible, just enough to prevent the mushrooms from sticking to the pan. Basically it’s a dry saute. |
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Step 2: Place mushrooms in a jar and allow to cool.
Step 3: Cover mushrooms with Edith’s Mushroom Cooking Oil.
Step 4: Place the jar on the counter and rotate as often as possible to keep the oil from separating from the other ingredients. Repeat this process for two weeks.
Step 3: Cover mushrooms with Edith’s Mushroom Cooking Oil.
Step 4: Place the jar on the counter and rotate as often as possible to keep the oil from separating from the other ingredients. Repeat this process for two weeks.
