Pickled mushrooms

Pickled mushrooms

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  • 6
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 15 minutes
  • Woolworths Ken Forrester Viognier 2016


  • 200 g pine ring mushrooms (or small portabellinis)
  • 1⁄2 cup rice wine or white wine vinegar
  • 1 cup water
  • 100 g sugar (for a sweet pickle)
  • 1 T salt
  • Peppercorns, a pinch
  • 2 bay leaves
  • 2 garlic cloves

Cooking Instructions

Boil the mushrooms (whole) for 5 minutes. Place the remaining ingredients into another saucepan and bring to a boil.

Add the boiled mushrooms to the boiling pickling liquid and boil for no more than 3 minutes. Strain and allow the liquid and mushrooms to cool, then transfer both to a sealed jar and store in a cool, dry place.

Serve on a cheeseboard, in salads or as a side.

Discover more pickle and preserve recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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