Herbed Pickled Button Mushrooms in Olive Oil

Why You’ll Love This Recipe

• It transforms simple button mushrooms into a deeply flavorful, tangy, herby tapas-style snack.
• Perfect make-ahead appetizer: it actually tastes better after a day or two in the fridge.
• Versatile: serve on a cheeseboard, spoon over salads, tuck into sandwiches, or pile onto crostini.
• Easy technique with basic ingredients, but the result feels special and restaurant-worthy.

Grocery List

• Produce: 1 lb button mushrooms, garlic, fresh rosemary, fresh parsley (optional), lemon (optional), fresh bay leaves (or dried from spice aisle).
• Dairy: None.
• Pantry: White wine vinegar, extra-virgin olive oil, kosher salt, granulated sugar, whole black peppercorns, red pepper flakes (optional).

Full Ingredients

For the Herb-Pickled Mushrooms

• 1 lb (450 g) small button mushrooms, cleaned and trimmed; halved if larger than 2.5 cm (1 inch)
• 1 cup (240 ml) white wine vinegar (or apple cider vinegar for a softer tang)
• 1/2 cup (120 ml) water
• 1/3 cup (80 ml) extra-virgin olive oil
• 4 medium garlic cloves, thinly sliced
• 2 fresh rosemary sprigs (about 10 cm / 4 inches each), or 1 1/2 tsp dried rosemary
• 2 bay leaves (fresh or dried)
• 1 1/2 tsp kosher salt (use 1 tsp if using fine table salt)
• 1 tsp granulated sugar
• 1 tsp whole black peppercorns
• 1/4 tsp red pepper flakes (optional, for gentle heat)

Optional Finishing & Serving

• 1–2 tbsp extra-virgin olive oil, for drizzling before serving
• 2 tbsp finely chopped fresh flat-leaf parsley
• Thin strips of lemon zest or lemon wedges, for brightness
• Crusty bread, crostini, or mixed salad greens, for serving

Step-by-Step Instructions

Step 1: Clean and Prep the Mushrooms

Gently wipe the mushrooms with a slightly damp cloth or paper towel to remove any dirt. Avoid soaking them in water; mushrooms act like sponges and can become soggy. Trim any dry or woody tips from the stems. If your mushrooms are larger than about 2.5 cm (1 inch) across, cut them in half so they are closer in size and will cook evenly. Leave very small ones whole. Set the prepared mushrooms aside in a bowl.

Step 2: Prepare Your Jar or Container

This is a refrigerator pickle, not a shelf-stable canned product, but starting with very clean containers helps the mushrooms last longer. Wash a 1-quart (1-litre) glass jar or two pint (500 ml) jars and their lids in hot, soapy water, then rinse well. If you like, you can pour boiling water into the jar, let it sit for 1 minute, then carefully pour it out and let the jar air-dry. Place the clean jar(s) near the stove so they are ready when the mushrooms are cooked.

Step 3: Build the Vinegar-Herb Marinade

In a medium nonreactive saucepan (stainless steel, enamelled, or glass), combine the white wine vinegar, water, sliced garlic, rosemary sprigs, bay leaves, kosher salt, sugar, whole black peppercorns, and red pepper flakes if using. Stir briefly to distribute the ingredients. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring once or twice to help the salt and sugar dissolve. Once it reaches a simmer, let it bubble very gently for 2–3 minutes to soften the garlic and wake up the flavours of the herbs and spices.

Step 4: Poach the Mushrooms in the Warm Marinade

Add the prepared mushrooms to the simmering vinegar mixture. The liquid may not fully cover them at first; gently press them down with a spoon or spatula so they are mostly submerged. Adjust the heat as needed to maintain a low, steady simmer rather than a vigorous boil. Cook for 5–7 minutes, stirring once or twice. The mushrooms should darken slightly, shrink a bit, and become tender while still retaining a little bounce in the centre. Remember they will continue to soften slightly as they marinate, so do not overcook them until completely limp.

Step 5: Finish with Olive Oil and Cool

Turn off the heat. Immediately pour in the 1/3 cup (80 ml) extra-virgin olive oil and stir gently to combine it with the hot vinegar broth. The mixture will look slightly cloudy at first, which is normal. Allow the mushrooms and marinade to cool in the pan until they are just warm to the touch, about 20–30 minutes. Taste a small spoonful of the liquid (careful, it may still be warm) and adjust the seasoning if needed: add a pinch more salt for savouriness or a tiny pinch of sugar if it tastes too sharp for your liking.

Step 6: Pack into Jars and Marinate

Using a slotted spoon, transfer the mushrooms, garlic slices, and herb sprigs into your clean jar or jars. Then carefully pour in all of the warm vinegar-oil liquid, making sure the mushrooms are completely covered. If necessary, press them down gently so everything is submerged. Wipe the rims of the jars if any liquid spilled, then seal with lids. Let the jars cool to room temperature on the counter (about 30–45 minutes), then transfer them to the refrigerator. Allow the mushrooms to marinate for at least 8 hours, but 24 hours or up to 3 days will give you the best, most rounded flavour.

Step 7: Serve as Tapas or in Salads

Before serving, take the jar out of the refrigerator and let it sit at room temperature for 20–30 minutes so the olive oil can fully liquefy and the flavours are more pronounced. Use a fork or small tongs to lift the mushrooms from the jar, letting excess marinade drip back. Arrange them in a small bowl or on a platter. Drizzle with a spoonful or two of the marinade, and, if you like, a little fresh olive oil. Sprinkle with chopped fresh parsley and add a few thin strips of lemon zest for colour and brightness. Serve as part of a tapas spread, alongside cheeses and charcuterie, piled onto toasted bread, or spooned over simple leafy salads or grain bowls.

Pro Tips

• Do not overcook the mushrooms. Stop simmering when they are just tender; they will continue to soften slightly as they sit in the acidic marinade.
• Keep everything submerged. For best quality and safety, make sure the mushrooms stay under the level of the liquid. You can tuck a small piece of parchment paper or a clean, food-safe weight on top if needed.
• Use a nonreactive pan. Acidic vinegar can react with aluminium or copper, affecting flavour and colour, so stick to stainless steel, enamelled, or glass.
• Adjust to your taste. After the mixture cools slightly, taste the brine. Add more vinegar for extra tang, a touch more sugar to smooth sharpness, or extra red pepper flakes for more heat.
• Let them rest. The flavours deepen dramatically after 24–48 hours in the fridge, so this is an ideal make-ahead dish for parties.

Variations

• Mediterranean Herb Mix: Add a strip or two of lemon zest and 1/2 tsp dried oregano or thyme along with the rosemary and bay. This version is wonderful over mixed greens or warm lentils.
• Balsamic & Thyme Mushrooms: Replace 1/4 cup (60 ml) of the white wine vinegar with balsamic vinegar and add 2–3 thyme sprigs. Reduce the sugar to 1/2 tsp, since balsamic is naturally sweeter. The result is darker, slightly sweeter, and great on bruschetta.
• Garlic-Chili Lovers’ Version: Double the garlic and increase red pepper flakes to 1/2 tsp. Add 1/2 tsp smoked paprika to the warm marinade for a subtle smoky note that pairs beautifully with grilled meats or roasted vegetables.

Storage & Make-Ahead

Store the pickled mushrooms in their tightly sealed jar in the refrigerator for up to 7–10 days. Always use a clean spoon or fork to remove mushrooms so you are not introducing bacteria into the jar. Because this is a quick refrigerator pickle and not a tested canning recipe, it is not intended for room-temperature, shelf-stable storage or long-term canning. The flavour improves noticeably after the first 24 hours and is often at its best around day 2–4. If the olive oil solidifies in the cold fridge, that is completely normal; just let the jar sit at room temperature for 20–30 minutes and the oil will turn liquid again. This recipe is excellent to make a day or two ahead of a gathering, as it frees you from last-minute prep.

Nutrition (per serving)

Approximate values per serving (about 1/4 cup / 60 g mushrooms plus some marinade): 90 calories; 9 g fat; 1.5 g saturated fat; 2 g carbohydrates; 1 g sugar; 2 g protein; 0 g fibre; about 280 mg sodium. These numbers are estimates and will vary based on the specific brands of ingredients used and how much marinade is eaten with the mushrooms.