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Quick-Pickled Mushrooms with Vinaigrette

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Quick-Pickled Mushrooms with Vinaigrette

Quick-Pickled Mushrooms with Vinaigrette

Transform canned mushrooms into a zesty, flavorful snack or side dish with this quick-pickling method using store-bought vinaigrette dressing. Simply drain the mushrooms, toss them in your favorite vinaigrette, and let them marinate in the fridge for at least 30 minutes. Great for salads, antipasto platters, or a tangy topping for sandwiches.
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Prep Time 5 minutes
Servings: 4
Course: Appetizer, Ingredients
Cuisine: International
Ingredients Method

Ingredients
  

  • 1 Large Can of whole mushrooms or mushroom stems & pieces drained
  • 1/2 Cup White vinegar or apple cider vinegar for a milder taste
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tsp Sugar optional, for a touch of sweetness
  • 1/2 Tsp Salt
  • 1/4 Tsp pepper
  • 1 Clove Garlic minced
  • Optional: herbs like thyme oregano, or dill

Method
 

  1. Prepare the vinaigrette: In a bowl, whisk together vinegar, olive oil, sugar, salt, pepper, and garlic until well combined.
  2. Pickle the mushrooms: Place the drained mushrooms in a jar or container, and pour the vinaigrette over them. Ensure the mushrooms are fully submerged.
  3. Marinate: Cover and refrigerate for at least 30 minutes to let the flavors develop. For more intense flavor, let them sit overnight.
  4. Serve: Enjoy the pickled mushrooms in salads, as a snack, or on sandwiches!

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