Marinated Mushrooms with Paprika and Lemon Zest
This one skips the long simmer in brine entirely. The mushrooms are roasted first at 360°F (180°C), then marinated — and that roasting is the whole point. Driving off the excess moisture leaves them firm rather than mushy, so they hold their shape and drink up the marinade of paprika, lemon zest, marjoram, and garlic. Two days in the fridge and they’re ready.
Red wine vinegar keeps the acidity soft, while the zest and paprika push it toward a Mediterranean feel. Firm porcini or button mushrooms are your best bet here; gilled wild mushrooms soften more and shed extra liquid.
- White wine or cider vinegar can stand in for the red wine vinegar, giving a milder tang.
- Marjoram swaps easily for thyme or oregano.
- Sterilize the jars and lids and top them to the very rim with boiling water.
One honest caveat: this is a refrigerator pickle, not a shelf-stable preserve. Keep it cold and eat within a couple of weeks. Serve with bread or as a side for meat.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Cut the mushrooms if large, add 2 tablespoons of olive oil, and toss to coat. Put them in an oven preheated to 360°F (180°C) for 10 to 12 minutes.
Chop the parsley and garlic. Mix the marinade ingredients (vinegar, paprika, zest, marjoram), add the mushrooms, toss, and pack into sterilized jars. Top the jars up to the rim with boiling water, seal, and let cool.
Store in the fridge. The mushrooms will be ready in 2 days.
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