Pickled Mushrooms From 'Bar Tartine'

Photograph: Chad Robertson

Co-chefs Nicolaus Balla and Cortney Burns have made fermented and pickled foods a defining part of their menu at Bar Tartine, and these Pickled Mushrooms from their newly released cookbook, Bar Tartine: Techniques and Recipes, deliver on their promise of enjoyableness. Whole button mushrooms are first roasted, then pickled in a garlicky, paprika-laced paste (the paprika giving them a "strong Hungarian accent," as they say in the headnote). Slightly sweet with brown sugar and invigorated with lemon zest and herbs, these mushrooms are no two-note pickle. They have a complexity of flavor that lets them stand on their own as a snack or side. They come together quickly with store-bought substitutions, or you can go the scenic route and make the red wine vinegar, dried marjoram, sweet paprika, sweet onion powder, and garlic powder. I can only imagine they'd taste even better with a hefty splash of self-satisfaction.

Notes: It's important to note that their measurement of salt is based specifically on the use of Diamond brand kosher salt; even other kosher salts have different weights by volume, so the amounts would not be the same.

There was one small oversight within the recipe: only one of the two tablespoons of oil in the ingredient list are accounted for in the body of the recipe (tossed with the mushrooms before roasting). I assume the other tablespoon is added to the brine.

Unlike many of their pickles, these only have to hang out in the brine for 2 hours before they're ready to nosh. However, the longer the flavors have to meld and mellow, the better; I thought that they really hit their stride after about 2 days.

Recipe Details

Pickled Mushrooms From 'Bar Tartine'

Active 30 mins
Total 2 hrs 30 mins
Serves 12 servings
Makes 1 1/2 pints


  • 1 pound (455gbutton mushrooms

  • 2 tablespoons filtered sunflower or grapeseed oil

  • 3 teaspoons kosher salt

  • 1/4 cup (60mlred wine vinegar

  • 2 garlic cloves, minced

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram

  • 2 tablespoons sweet paprika, powdered

  • 1 tablespoon light brown sugar

  • 2 teaspoons sweet onion powder

  • 1 teaspoon garlic powder

  • Minced zest of 1 lemon

  • 1 teaspoon freshly ground black pepper


  1. Preheat the oven to 350°F/180°C. In a large roasting pan, combine the mushrooms with 1 tbsp of the oil and 1 1/2 tsp of the salt and toss to coat. Roast until tender, about 10 minutes.

  2. In a large bowl, combine the vinegar, garlic, parsley, marjoram, paprika, brown sugar, onion powder, garlic powder, lemon zest, pepper, and the remaining 1 1/2 tsp salt and mix well. Add the warm mushrooms and stir and toss to coat the mushrooms evenly. Chill the mushrooms completely in the refrigerator before serving, about 2 hours. Transfer the mushrooms and brine to one or more nonreactive containers and refrigerate for up to 1 month.

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Nutrition Facts (per serving)
42 Calories
3g Fat
4g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 42
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 391mg 17%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 1g
Vitamin C 3mg 16%
Calcium 12mg 1%
Iron 1mg 6%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)