Reviews
Add Rating & Review
Back to Pickled Mushrooms
All Reviews for Pickled Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1/4 cup
pickled-mushrooms-mslb7037v.jpg
Ingredients
Ingredient Checklist
1 3/4 cups white balsamic vinegar
3 tablespoons salt
4 cremini mushrooms, sliced on a mandoline 1/16-inch thick
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1/4 cup
pickled-mushrooms-mslb7037v.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 1/4 cup
Recipe Summary
Yield: Makes about 1/4 cup
Yield: Makes about 1/4 cup
Makes about 1/4 cup
pickled-mushrooms-mslb7037v.jpg
pickled-mushrooms-mslb7037v.jpg
Ingredients
Ingredients
- 1 3/4 cups white balsamic vinegar
- 3 tablespoons salt
- 4 cremini mushrooms, sliced on a mandoline 1/16-inch thick
Directions
In a medium saucepan, combine 1 3/4 cups water with vinegar. Add salt; stir to dissolve. Place saucepan over medium heat and bring to a simmer.
Place mushrooms in a medium heatproof bowl; pour 1 cup liquid over mushrooms and let stand until cooled to room temperature; reserve remaining liquid for another use. Transfer mushrooms and their liquid to an airtight container and keep refrigerated until ready to use, up to 1 week. Drain from liquid and dry with a paper towel before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pickled Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pickled Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
