Serious Eats

In a Pickle: Pickled Oyster Mushrooms

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[Photographs: Marisa McClellan]

One of the truly delightful things about writing this column is how it forces me to explore pickles beyond my usual repertoire. I find myself wandering grocery stores and farmers' markets, imagining nearly everything in a puckery brine.

Just a few weeks ago while at one of the giant Asian supermarkets that dot South Philadelphia, I spotted some creamy-hued, fresh-looking oyster mushrooms in the produce section. I picked up a pound, curious to see how they'd pickle.

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In my research, I came across the rough description of a recipe by an internet friend. I've been reading Charlotte McGuinn Freeman's blog Living Small for years and totally trust her judgment when it comes to all things edible. So I dove in, molding a small batch recipe from her guidelines, hoping mine would be as good as her version.

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And..? These pickles are a great success. I ate them as Charlotte suggests, removing the mushrooms from the brine a bit before serving and drizzling them with good olive oil to balance the tartness of the vinegar. I can also imagine adding them to a salad of hearty wheatberries, goat cheese, and torn arugula.

Before You Get Started

Make sure your oyster mushrooms are quite fresh. They should have a springy texture and will smell ever so slightly of the sea.

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If you dislike the texture of mushrooms, this may not be the recipe for you. The finished pickles still retain the mushroom mouthfeel.

Should you have any fresh herbs around, a sprig of thyme or a few blades of rosemary go quite well tucked into the jar.

Get the Recipe

Pickled Oyster Mushrooms ยป

About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars.

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