The holidays are upon us, and what's more handy than having a refrigerator full of homemade treats to share! When we encountered Chef Erickson's recipe for pickled mushrooms in a recent issue of Sunset Magazine, we knew that we had to add this delicacy to our growing collection of goodies to offer visitors.
But, we're not stopping there. We're preparing extra jars of these tasty pickled mushrooms to take as hostess gifts when visiting friends and family! Now, don't you think that this unique pickle will be well-received?
Many thanks to Chef Erickson for making our holiday gift giving more special this year!
Chef Renee Erickson's Pickled Mushrooms with Garlic and Thyme, as printed in Sunset Magazine, August 2015
2 pounds small button mushrooms
2 cups organic distilled white vinegar or white wine vinegar
3 garlic cloves, thinly sliced lengthwise
4 thyme sprigs, divided
4 dried arbol chiles
1 tablespoon fine sea salt
- Prepare a wide mouth canning jar in the following manner: Wash jar in hot, soapy water. Set a round metal rack in a large stockpot (or use a canning pot with a rack), fill with water, and bring to a boil. Lower jar into water, add lid with ring and boil 10 minutes. Reduce heat to a simmer and keep jars and lids in water until needed. Even though these pickles will be kept in the refrigerator, "you should always be cautious," and make sure your jars are thoroughly sanitized.
- Immerse mushrooms in a large bowl of water and swish around quickly to remove any dirt. Lift out to a colander to drain, then cut mushrooms in half.
- Put mushrooms, vinegar, 2/3 cup water, the garlic, 2 thyme sprigs, the chiles, and salt in a 4-5 quart nonreactive pot. Bring to a boil, covered. Reduce heat and simmer, covered, until mushrooms have shrunk considerably and are glossy and more tan in hue, 8-10 minutes "When the mushrooms buoy up, push them back into the liquid."
- Put remaining 2 thyme sprigs in jar and set a wide mouth funnel in neck of jar. Spoon in mushrooms, chiles, and garlic (discard thyme from pot). Pour brine over mushrooms, leaving about 1 inch airspace at top of jar. You can also make a richer pickle with oil instead of vinegar: After cooking the mushrooms, take pot off the heat and let pickles sit 15 minutes. Put them in the jar with a slotted spoon and cover completely with extra virgin olive oil. "Keep the vinegar for salad dressing or another round of pickles."
- Close jar and let cool, then chill "just until tight: Don't crank on them" or they'll be hard to open once cool. Let the pickles cool to room temperature, then chill at least overnight and preferably 1 week before eating. Pickles made this way will keep in the refrigerator for up to 6 months.