Pickled Mushrooms

As a snack or as part of a dinner buffet, pickled mushrooms bring an attractive piquancy to the table. They keep refrigerated for weeks.

Serves: 8Hands-on: 20 minutesTotal: 1 day 20 minutesDifficulty: Easy

Serves: 8


  • 1½ lbs. mixed mushrooms, halved
  • 1 Tbsp. olive oil
  • ½ cup roasted red peppers, cut into 1" × ½" strips
  • ½ tsp. oregano
  • ½ tsp. garlic powder
  • ¼ cup cider vinegar
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper


  • Boil the mushrooms and drain. Heat the oil in a medium skillet and add the mushrooms. Cook 3 minutes; add the peppers, oregano, garlic powder, cider vinegar, salt, and pepper. Cook until everything is heated through.
  • Transfer to a jar. Refrigerate for 24 hours before serving.