Pickled mushrooms can be stored in refrigerator 3 to 4 weeks.


  • 3/4 cup vegetable oil
  • 1/2 cup distilled white vinegar
  • 1 tsp. salt
  • 1 tsp. granulated sugar
  • 1/2 tsp. dried tarragon leaves
  • 1/2 tsp. dried rosemary leaves
  • 6 whole peppercorns
  • 2 cloves garlic, minced
  • 1 1/2 lbs. small fresh mushrooms, rinsed, stems trimmed


In a 3-quart saucepan, combine all ingredients except mushrooms. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add mushrooms and simmer, uncovered, for 3 minutes, stirring occasionally. Place mixture in nonmetallic container. Cover and chill overnight, stirring occasionally.

Makes about 3 cups.

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Submitted 6/13/05.
Source: Best Recipes
Submitted By: Linda Wilson
Pickled Mushrooms