How To Make Marinated Mushrooms At Home Canned Zesty Marinated Mushrooms Make a Quick Snack or Antipasto

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Prep:
10 mins

Cook:
30 mins

Total:
40 mins

Servings:
16 servings

Yield:
4 1/2-pint jars
Nutrition Facts (per serving)
150 Calories
14g Fat
5g Carbs
2g Protein

Show Full Nutrition Label

×

Nutrition Facts
Servings: 16
Amount per serving
Calories 150
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 123mg 5%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 2g
Vitamin C 5mg 24%
Calcium 14mg 1%
Iron 2mg 10%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mushrooms are a low-acid food. To can them, they require a little bit of special treatment. The white wine vinegar dressing in this recipe does the trick in the tastiest way possible. These marinated mushrooms make use of Italian herbs, zesty garlic, crushed red pepper flakes, and black pepper. Nibble straight from the jar or add to salads, antipasto plates, or charcuterie plates. These are surprisingly easy to pull together for such a flavorful bite!

This recipe is reprinted with permission from “Not Your Mama’s Canning Book” by Rebecca Lindamood, ©2016 Page Street Publishing. 

Ingredients

  • 3 pounds small button mushrooms, less than 1 1/2-inch wide

  • 1/2 cup bottled lemon juice

  • Water, as needed

  • 1 1/4 cups white wine vinegar (with 5 percent acidity)

  • 1 cup pure olive oil

  • 5 cloves garlic, lightly smashed

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons dried basil

  • 1 teaspoon crushed red pepper flakes

Steps to Make It

  1. Gather the ingredients.

    Ingredients for marinated mushrooms

    The Spruce / Julia Hartbeck
  2. Carefully wash the mushrooms and trim the stems so they are no longer than 1/4-inch from the mushroom cap. Use the stems in another recipe or compost them. You can cut the larger mushrooms in half if you wish, but it is not strictly necessary.

    Wash mushrooms

    The Spruce / Julia Hartbeck
  3. Add the mushrooms to a large stainless steel stockpot with the lemon juice and cover the mushrooms with fresh water. Bring to a boil.

    Add mushrooms

    The Spruce / Julia Hartbeck
  4. When it reaches a boil, set your timer and let it boil for 5 minutes.

    Boil

    The Spruce / Julia Hartbeck
  5. Drain the mushrooms and load them into half-pint jars leaving 1/2 inch of headspace in each jar.

    Drain mushrooms

    The Spruce / Julia Hartbeck
  6. In another saucepan, stir together the white wine vinegar, olive oil, garlic cloves, salt, oregano, basil, and crushed red pepper flakes. Bring this mixture to a boil over medium-high heat.

    Stir

    The Spruce / Julia Hartbeck
  7. Fish the garlic from the boiling brine and tuck 1 clove into the mushrooms in each jar.

    Fish garlic out

    The Spruce / Julia Hartbeck
  8. Stir the vinegar and oil dressing well and ladle over the mushrooms in the jars, maintaining the 1/2 inch of headspace.

    Stir vinegar

    The Spruce / Julia Hartbeck
  9. Moisten a paper towel with vinegar and use that to wipe the rims of the jars clean.

    Wipe jar with vinegar

    The Spruce / Julia Hartbeck
  10. Fix jar lids in place and tighten appropriately.

    Fix jar lids

    The Spruce / Julia Hartbeck
  11. Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches.

    Add chilies

    The Spruce / Julia Hartbeck
  12. Put the lid of the canner in place, return the water to a boil, and process for 20 minutes.

    Put lid on pot

    The Spruce / Julia Hartbeck
  13. Carefully transfer the jars to a towel-lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean and labeling.

    Jars

    The Spruce / Julia Hartbeck
  14. Use the marinated mushrooms in salads, antipasto, or just enjoy straight from the jar.

    Mushrooms in bowl

    The Spruce / Julia Hartbeck

Tips

  • After processing, you will probably notice that the oil and vinegar separate in the jar. This is not a cause for concern. Give the jar a solid shake or two to recombine the oil and vinegar before you open it.
  • Don’t toss that dressing that surrounds the mushrooms. You can use this as a stand alone Italian salad dressing or marinate chicken or pork with it.

Video about How To Make Marinated Mushrooms At Home

How To Make Marinated Mushrooms ~ Easy Mushroom Appetizer Recipe

This marinated mushroom recipe is so easy and delicious. If you love mushrooms…you are going to love this recipe. This is a great mushroom appetizer recipe for any party or get together. Enjoy.

#mushrooms #mushroomrecipe #marinatedmushrooms #mushroomappetizer #mushroomlover #recipes #tesscooks4u

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How To Make Marinated Mushrooms

INGREDIENTS:
1 pound small button or Bella mushrooms – cleaned
1 small jar rinsed pimento peppers
3/4 cup jarred drained pearl onions
2-3 tbsp. chopped fresh parsley

Dressing – OR can use favorite Italian, Greek or Vinagrette Dressing
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar / red wine vinegar
1/4 cup finely diced red onions
3-4 cloves minced or sliced garlic
1 tsp. dijon mustard
2 tsp. brown sugar
1/2 tsp. dried oregano
1 tsp. whole black pepper corns
1/4 tsp. crushed red pepper flakes – optional
1 bay leaf
salt and pepper to taste
*Mix above ingredients and whisk well to combine

Clean mushrooms and place in salted boiling water. Cook for 3-4 minutes
until tender. Drain and cool to room temp.

In bowl mix cooled mushrooms, dressing, chopped parsley, drained pimentos
and pearl onions. Gently mix.
Place in lidded container and refrigerate for 8 hours or up to 3-5 days.
Serve at room temperature.
Enjoy.

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