Easy Quick Pickled Mushrooms
These zesty quick pickled mushrooms bring together the earthy richness of mushrooms, the aromatic allure of garlic, the freshness of parsley, and the citrusy burst of lemon. The best part? No need for canning jars and patience – this recipe is ready to enjoy in less than an hour and stored in the refrigerator.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound white button or cremini mushrooms (cleaned thoroughly, trimmed and cut into quarters)
- 1 tablespoon olive oil
- Coarse salt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons apple cider vinegar
- 2 garlic cloves (minced)
- 1 teaspoon granulated sugar
- 2 tablespoons chopped fresh parsley
- Zest of one lemon
- PInch of red pepper flakes
Instructions
- 1
Preheat the oven to 400 degrees F. Place the mushrooms in a 9 x 13 baking dish and drizzle with olive oil. Toss to coat thoroughy and season with salt. Transfer to the oven and roast until tender, about 15 minutes.
- 2
Meanwhile, whisk the lemon juice, vinegar, sugar, garlic, lemon zest and red pepper flakes in a large bowl. Set aside.
- 3
Transfer the warm roasted mushrooms and chopped fresh parsley to the bowl with the remaining ingredients and toss to coat thoroughly. Season to taste with salt and more pepper flakes if desired. Let the mushrooms sit for 30 minutes at room temperature, stirring occasionally. Serve immediately at room temperature or transfer to a sealed, nonreactive container and store in the refrigerator for up to 1 week.