Astute readers will notice that this recipe for Mediterranean Marinated Mushrooms was briefly posted a couple of weeks ago. Turns out this is not a good candidate for shelf-stable canning. Thankfully Eugenia Bone, author of Well Preserved and Mycophilia, hence an expert on the topic twice over, helps me from offering canning recipes that have potentially unpleasant (or worse) results. Sean Timberlake over at Punk Domestic also has a Spidey Sense of sketchy recipes… gracia Señor Sean.

Still a few jars of savory mushrooms are nice to have on hand in the the safe confines of your refrigerator, but don’t risk canning them with a boiling water bath as I had previously instructed.

This recipe for Mediterranean Marinated Mushrooms will arm you with an delicious enhancer for salad and toppings for grilled this and that, such as bruschetta. It’s all rather straight forward: gather a mélange of flavorful mushrooms, sauté with the “usual suspects” of Mediterranean kitchen alchemy.

Covered in oil and stored in the fridge, they’ll hold for a few weeks so make small batches.

I used a mix of shiitakes, cremini and oyster mushrooms but feel free to go farther afield with whatever tasty fungi is available. Even our friend the little white button mushroom can be invited to this party.

The herbs and wine and vinegar intertwine the different flavors of the mushrooms for a tasty common denominator. If you’re flush with the deluxe flavors of the rarer and more expensive matsutakes, chantertelles, porcini and the like you’re better off giving them a spotlight in another dish. Morels, while a bit dear, are nice for this Marinated Mushroom recipe becacuse the organic geomic geogeometry of their honeycombed caps will add visual excitement. Cut into thin strips, a handful of these can go a long way in sprucing up the overall mix.

Allow me to share Gena’s thoughts on canning mushrooms:

“Sweetheart, I did read the recipe [my original post] the other day, and yes, it sounds iffy to me. I have yet to find a lab-tested canned marinated mushroom recipe. That doesn’t mean it doesn’t exist at some University extension office somewhere, but I haven’t seen one yet. There are plenty of water bath canned mushroom recipes out there, especially since the Europeans have a tradition of water-bath canning mushrooms, and they are probably safe, but there is no proof they are safe. But the problem with anecdotal–meaning European–recipes is they tend to be locked into a region. For example, Jacques Pepin’s mother used to water bath can snails she collected in their hometown. Maybe the vinegar she used was some super powerful homemade stuff, or maybe the species of snail had a really low pH? You see? That’s the problem. It would be folly to apply her technique to the snails we gather in East Hampton.

“BTW, wild mushrooms are particularly prone to botulism so must be refrigerated or press canned. You can definitely put the mushrooms up in the fridge. While technically they only hold for ten days, mine hold for a month or more if you follow this advice:  To store, spoon the mushrooms into sterilized pint jars (jars that have been boiled in water for 10 minutes). Be sure the mushrooms are covered with oil (you might have to add more oil). To remove the mushrooms, remove the oil from the top of the jar, take out the amount of mushrooms you need, then re-cover with oil and return to the fridge. Do not let more of the mushrooms come to room temperature than you need at a given time or spoilers could be introduced into your jar.”



Share and Enjoy

Written by on May 1, 2012 under Jams, Jellies, Pickles, Relish, Side Dish, Vegetables.

  • L.H. Brumfield

    The Cooperative Extension at the University of Georgia has a marinated mushroom recipe that I found at the National Center for Home Food Preservation:

    MUCH heavier on lemon juice and vinegar than your recipe, but spices can almost always be changed with no detrimental effects on preservation, as long as you don’t add more spices by volume than the tested recipe. 

    • Sean

      Thanks for this resource, very helpful. It spurred further research on my part too and here’s what I found. Pickled mushroom recipes vary. My “Bible'” Putting Food By says only pressure canning recipes are safe. The USDA’s Complete Guide to Home Canning, Preserving and Freezing cites the same measurements that U. of Georgia Coop. Extension you refer to dictates: in essence 1 lb. mushrooms calls for .42 c. vinegar. All About Pickling (from the library of the Good Housekeeping Research Institute) calls for 6 c. mushrooms, 1 1/2 c. oil and 2 c. vinegar. This book offers another recipe calling for “vinegar to cover” once the prepared mushrooms are packed in the clean jars, which seems strong indeed. All these recipes are for boiling water bath.
      My Spectacularly Delicious recipe is not sealed with a boiling water bath, rather it is to be refrigerated and consumed withing too weeks. Safe. That said. given the ratios put forth by University of Georgia and USDA my recipe could be shelf stable if the mushroom / vinegar ratio was adjusted to 2 lbs. mushrooms and 1 c. vinegar; vs. the current version calling for 2lbs. mushrooms and 1/2 c. vinegar. Thank you very much!

To support this blog, Spectacularly Delicious is an Amazon and Google AdWords Affiliate.

Copyright 2014. Spectacularly Delicious and Sean Sullivan All rights reserved.