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Pickled oyster mushrooms

Author
Cookinero 22 Apr 2025
6730
Pickled oyster mushrooms

Oyster mushrooms, unlike champignons, are rare guests on supermarket shelves. Some of them are even called a delicacy. Nevertheless, mushroom pickers collect oyster mushrooms in buckets every year. By the way, this mushroom is one of the most useful. It contains a large amount of vitamin PP, as well as iron, iodine, calcium and potassium. Nutritionists advise those losing weight to include oyster mushrooms in their diet.

How to cook Pickled oyster mushrooms

Step 1

Pickled oyster mushrooms

Marinate the mushrooms. Place the cleaned mushrooms in a saucepan, cover with water and add all the spices (except vinegar). After boiling, reduce the heat to medium, pour in the vinegar and leave to simmer for 25 minutes. Remove from the stove and cool. Distribute the mushrooms into jars, pour in the homemade marinade and vegetable oil. Leave the mushrooms to infuse for at least 600 minutes.

Pickled oyster mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute oyster mushrooms with shiitake, cremini, or white button mushrooms, but keep in mind the texture and flavor may vary. Adjust cooking time slightly as denser mushrooms may need longer simmering.
When stored in an airtight jar with the marinade, pickled oyster mushrooms can last up to 3–4 weeks in the refrigerator. Always check for off smells or mold before consuming.
Yes, this recipe is naturally low-carb and keto-friendly, as mushrooms are low in carbs. Just ensure the vinegar and spices used align with your dietary restrictions.
Yes, the oil is optional but adds richness and helps preserve the mushrooms. For an oil-free version, increase vinegar slightly for acidity and ensure proper refrigeration.
Add red pepper flakes, sliced fresh chili, or a dash of hot sauce to the marinade. Adjust to taste, but remember flavors intensify over time.
Freezing is not recommended, as it can alter the mushrooms' texture, making them mushy. For best quality, store in the fridge and consume within a month.
They’re great on salads, sandwiches, grain bowls, or as a tangy garnish for roasted meats or tofu. Their umami flavor elevates many dishes.

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