Pickled Mushrooms

Name: Pickled Mushrooms
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 20 small mixed mushrooms (beech, shitakes, cremini), trimmed; 4 tbsp. olive oil plus 3/4 cup olive oil, divided; 2 cloves garlic, thinly sliced; 2 red chiles, thinly sliced; 6 sprigs thyme; 1/2 c. sherry vinegar; Sliced baguette, for serving

Serve with sliced baguette

By Taylor MurrayPublished: Jul 19, 2021

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Mike Garten

Yields:

8 serving(s)

Total Time:

25 mins

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Marinate mixed mushrooms with sherry vinegar and olive oil for a tangy app to enjoy with bread.

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Ingredients

20
small mixed mushrooms (beech, shitakes, cremini), trimmed
4 Tbsp.
olive oil plus 3/4 cup olive oil, divided
2
cloves garlic, thinly sliced
2
red chiles, thinly sliced
6
sprigs thyme
1/2 cup
sherry vinegar
Sliced baguette, for serving

Directions

1. Step 1Quarter creminis if using and cut shiitakes into pieces. Heat 2 tablespoons oil in a large skillet on medium high. Add half the mushrooms and cook, tossing only twice, until golden brown on all sides, 6 to 7 minutes. Transfer to a bowl and repeat with remaining mushrooms and 2 tablespoons oil.
2. Step 2Reduce heat to medium, and return first batch of mushrooms to skillet along with garlic, chiles and thyme and cook, tossing, 1 minute.
3. Step 3Add vinegar and simmer until fully evaporated, 2 to 3 minutes. Transfer to a small jar and top with remaining ¾ cup olive oil. Serve with baguette.

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