For a recent dinner we shared with friends, I was tasked with the salad. I decided to make a quinoa and three-bean salad. One of the ingredients was these pickled mushrooms. I was concerned that a single post with all of the food and preparation would be too much, so here is the mushroom recipe. The quinoa and three-bean salad will follow shortly.
This is a very old recipe that is based on one I got from the wife of an office colleague nearly forty years ago. It is – for sure – straight out of the 70s. On the other hand some things that are old never lose their luster if they are good to begin with. I think this recipe qualifies.
Originally, the mushrooms served as a bite to go along with cocktails. You can use them that way if you like, but you can also put them in salads or as a garnish for vegetables and side dishes.
One of the most important tricks of the dish is to buy the smallest mushrooms you can find. Even though they shrink when you boil them, you don’t want a giant mushroom hanging off the end of a cocktail pick. If you can’t find small mushrooms, halve or quarter the ones you do find.
- 2 quarts water
- 1 tablespoon lemon juice
- 1 pound button mushrooms, trimmed and cleaned
- 1 cup wine vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon salt
- 1½ teaspoons sugar
- 1 tablespoon pickling spices
- 2 garlic cloves, minced
- 2 teaspoons minced chives
- 2 teaspoons minced parsley
- 1 bay leaf
- In a large pot, bring the water to the boil, add the lemon juice and then add the mushrooms. Return to the boil and boil for 3 minutes. Drain, cool, and set aside.
- Meanwhile, prepare the pickling mixture by combining all of the remaining ingredients in a large bowl.
- Stir the mushrooms into the pickling mixture. Marinate in the refrigerator overnight, stirring from time to time.
- Drain. Rinse off the pickling spices with a brief spray of water.
- Serve as an appetizer or use in another recipe.