Mushrooms are one of those foods that I feel people either have a love or a hate relationship with. I am obsessed with any and all varieties of mushrooms--served raw, cooked, or marinated. It doesn't matter how they are prepared, I will add this fungus on top of anything. As a vegan, I often find myself using mushrooms as a savory and hearty substitute for meat.
In my daily quest to add more probiotics to my diet, I started pickling more ordinary foods. By ordinary, I mean commonly consumed vegetables such as onions, peppers, green beans, etc. This makes it easy to treat your gut without having to take any extra supplements or drinks.
I had an abundance of mushrooms in my fridge, so I decided I would pickle these with the peppers and onions I normally cook them with. I have tried marinated mushrooms from salad bars and from jars, and they tend to be hit or miss. Some are very fresh and tangy, while others are extremely boring and bland. When made properly, these mushrooms add a nice zing to salads and wraps. In this recipe, I used white button mushrooms, but feel free to toss in any other varieties you have on hand!
YIELDS
1 mason jar
PREP TIME
COOK TIME
TOTAL TIME
- 1 10oz package mushrooms
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup lemon juice
- 1/3 cup red peppers, diced
- 1/3 cup purple onion, diced
- 1 teaspoon peppercorns
- 1 teaspoon brown sugar
- about ten sprigs fresh basil
- 2 teaspoons dried thyme
- to taste salt & pepper
- 1 tablespoon minced garlic
Directions
1. Bring a large pot of water to a boil and add in the mushrooms, cooking for about 5 minutes until they are soft.
2. In a separate saucepan, pour in the vinegar, water, lemon juice, and sugar. Simmer over low heat for a couple minutes, just to let the flavors infuse.
3. Strain the mushrooms and put them in a 16 oz mason jar.
4. Add the red peppers, onion, peppercorns, basil, garlic, and thyme to the mason jar. Sprinkle salt and pepper to taste.
5. Pour the hot vinegar mix into the mason jar. Let this cool before you cover it and put it in the fridge overnight to marinate. These can be served alone, on top of a salad, with rice, or along side a Mediterranean plate.
2. In a separate saucepan, pour in the vinegar, water, lemon juice, and sugar. Simmer over low heat for a couple minutes, just to let the flavors infuse.
3. Strain the mushrooms and put them in a 16 oz mason jar.
4. Add the red peppers, onion, peppercorns, basil, garlic, and thyme to the mason jar. Sprinkle salt and pepper to taste.
5. Pour the hot vinegar mix into the mason jar. Let this cool before you cover it and put it in the fridge overnight to marinate. These can be served alone, on top of a salad, with rice, or along side a Mediterranean plate.
Also by Lauren: Pineapple Coconut Fried Rice Boats
Related: "Ricotta" Stuffed Cremini Mushrooms
Quinoa Stuffed Portobello Mushrooms
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Photos: Lauren Sacerdote
