Wednesday, December 8, 2021

Marinated Mushrooms

This Marinated Mushroom recipe is one of those very rare canning recipes where oil of any kind is used and approved to be used by the USDA and the National Center for Home Food Preservation.

Marinated mushrooms make use of herbs, zesty garlic, crushed red pepper flakes and black peppercorns for some zing. Nibble straight from the jar or add to salads, antipasto plates, or charcuterie plates. They are surprisingly easy to make and make a wonderful treat to have in your pantry.

What do you need to make marinated mushrooms?

  • Whole button mushrooms
  • Bottled lemon juice
  • Olive or Salad Oil
  • Oregano, Basil and Red Pepper flakes
  • Whole Black peppercorns
  • Canning or Pickling salt
  • Chopped onions
  • Diced Pimentos (or any pepper)
  • Garlic cloves

No worries if the oil and vinegar separate a bit over time. Just give them a good shake before you open the jar.



7 lbs small whole button mushrooms
1/2 cup bottled lemon juice
2 cups olive or salad oil
2-1/2 cups white vinegar (5 percent acidity)
1 tbsp oregano leaves
1 tbsp dried basil leaves
1 tsp red pepper flakes
1 tbsp canning or pickling salt
1/2 cup finely chopped onions
1/4 cup diced pimento (or any mild pepper)
2 cloves garlic, cut in quarters
25 black peppercorns

Select very fresh button mushrooms with caps less than 1-1/4 inch in diameter. Wash mushrooms well. 
Cut larger mushrooms in half or quarters and cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. 

Mix olive oil, vinegar, oregano, basil, red pepper flakes and salt in a saucepan. Stir in onions and pimento or peppers and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace.

Wipe rims with a clean cloth, cover jars with lids and bands and process half-pint jars 20 minutes in a boiling water bath or steam canner.

Remove jars from canner and let sit on a kitchen towel on your countertop 24 hours undisturbed. Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Yield: approx. 8 half-pint jars

Recipe source: Marinated Whole Mushrooms. Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 143.


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.