This Quick Pickled Oyster Mushrooms Recipe makes it easy for oyster mushroom hunters to create a small batch of pickled mushrooms to share with family and friends.

If you love oyster mushrooms as much as I do, then you know how exciting it is to find a new way to enjoy them. Whether you forage for wild oyster mushrooms right after a rainy day or grab a cluster at your local farmers market, this Quick Pickled Oyster Mushrooms Recipe is an easy way to preserve their delicate flavor and texture. Pickling adds a tangy, savory punch that transforms these mushrooms into a versatile ingredient you can enjoy in countless ways.

Pickled mushrooms are popular across the world, from Italy to Eastern Europe, and for good reason. They are simple to prepare, delicious, and incredibly useful in the kitchen. I love serving them spooned over a venison steak, but their are plenty of other ways I list below. The best part about this recipe? This is a quick pickled mushrooms recipe, so you don't need to wait weeks before enjoying them. In just a few hours, you will have a jar of tangy, garlicky mushrooms ready to brighten up any dish.

Why Pickle Oyster Mushrooms?

Oyster mushrooms are prized for their meaty texture and mild, savory flavor. Unlike button mushrooms, oyster mushrooms have a unique structure that holds up well to quick cooking and pickling. When you pickle oyster mushrooms, you lock in their tenderness while adding layers of flavor from vinegar, garlic, and herbs. Pickling oyster mushrooms also extends their shelf life, which is a huge bonus if you come home with a big haul from the woods.

This pickled oyster mushroom recipe highlights the natural qualities of the mushrooms while giving them a zesty kick. You can serve them alongside pan-seared venison steaks, grilled fish, or even on a burger. They also make a great snack straight from the jar.

A Beginner-Friendly Recipe for Pickled Mushrooms

This recipe is designed for home cooks of all skill levels. Even if you have never pickled anything before, you will find the process simple and approachable. It requires only one saucepan and a clean jar. No special equipment is necessary, and you don't need to worry about water bath canning or long fermentation times. That makes this a perfect quick pickled oyster mushrooms recipe for beginners.

How to Use Pickled Oyster Mushrooms

Because this pickled oyster mushrooms recipe includes garlic, thyme, and olive oil, the mushrooms develop a robust, Mediterranean-inspired flavor profile. Once you make a batch, you will find endless uses for them in your kitchen. Here are some of our family favorites:

Add them to a cheese and charcuterie board.
Mix into a pasta salad.
Spoon over a grilled venison steak or pheasant breast.
Use as a tangy topping for sandwiches and burgers.
Toss into leafy green salads for an instant flavor boost.

Tips For Cleaning and Preparing Oyster Mushrooms

Before you begin, take care when cleaning oyster mushrooms. They grow in layers, and dirt or debris can hide between the folds. Use a damp paper towel or a soft brush to clean them. Avoid soaking them in water, as mushrooms act like sponges and can become soggy. Trim away any tough or woody stems and save for a soup, but keep as much of the cap as possible, since that is the most flavorful part.

If you forage wild oyster mushrooms, always double-check your identification before cooking. Stick to fresh, firm mushrooms, and avoid any that look slimy or discolored. Fresh oyster mushrooms should have a mild aroma and smooth texture.

Oyster Mushrooms with Outdoor Edge Razor HTX

Quick Pickled Mushrooms Recipe

Ingredients

6 ounces clean oyster mushrooms
1 cup water
¾ cup white wine vinegar
1 Tablespoon kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon sugar
5 whole garlic cloves, peeled
12 sprigs of fresh thyme
2 Tablespoons olive oil

Instructions

1. Wash a 1-pint canning jar and its lid in hot, soapy water and dry well.

2. In a medium-size saucepan over medium-high heat, combine the water, vinegar, salt, peppercorns, mustard seeds, sugar, and garlic cloves and bring to a boil. Boil for 2 minutes.

3. Add the mushrooms, reduce the heat to low, and cook, stirring constantly, for exactly 2 minutes. Remove from the heat and let cool completely.

4. Place the sprigs of fresh thyme in the clean pint jar. Ladle the mushrooms and liquid into the jar, leaving ½-inch of headspace. Use a tablespoon to remove any excess liquid if necessary. Add the olive oil. Cover the jar with a lid and shake to combine.

5. Refrigerate and wait at least 8 hours before eating. These mushrooms will keep in the fridge for up to one month.

How Long Do Pickled Mushrooms Last?

These mushrooms will last for up to a month in the refrigerator, maybe longer. But because this is a quick pickled mushroom recipe, it is not shelf-stable. That means you should keep the jar in the fridge and always use a clean fork or spoon when removing mushrooms to prevent contamination. If you notice any off smells or mold, discard them.

Variations and Serving Ideas

This recipe is flexible. While it calls for sprigs of fresh thyme, you can experiment with other herbs such as fresh rosemary or oregano. Just keep the core method the same for the best results. You can also adjust the garlic level to your taste. For a spicier version, add a pinch of chili flakes.

Serve these mushrooms alongside venison steaks or fish. They also shine when layered onto burgers or spooned over crostini with cream cheese. Because the flavor is bright and tangy, a small amount goes a long way.

More Mushroom Recipes

If you love this Quick Pickled Oyster Mushroom Recipe, and are looking for another mushroom recipe, be sure and check out our Oyster Mushroom Soup, Oyster Mushroom Pizza and Cast Iron Steak with Lion's Mane Mushroom.

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