These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator.

Luba

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
4 8-ounce jars
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Brine:

Directions

Instructions Checklist
  • Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.

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  • Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.

  • Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

41 calories; protein 1.1g 2% DV; carbohydrates 5.1g 2% DV; fat 0.4g 1% DV; cholesterolmg; sodium 1444.2mg 58% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/02/2017
We really liked these! I do wish that I would've really packed the mushrooms in the jar tightly though b/c when you pour in the hot liquid the mushrooms begin to shrink down and it leaves a lot of empty space in the jar which doesn't look so pretty. Other than that these are very tasty and I will be making them again! Thanks for sharing.:) Read More