You can get fresh mushrooms in every supermarket and at every weekly market. If you want to pickle the delicious mushrooms as an antipasti or cook them in advance so that you always have them at hand, you will find three simple recipes here.

Pickled mushrooms are tasty and have a long shelf life

Put mushrooms in oil

Mushrooms in oil are popular antipasti that you can refine with different flavors. For example, garlic, chili or parsley are spices that go well with the mushrooms in this recipe.

  1. Cut the stems of the mushrooms cleanly and remove any residue with a brush.
  2. Cut larger mushrooms in halves or quarters.
  3. Heat plenty of salted vinegar water (1 part vinegar, 2 parts water) and cook the mushrooms in it for 10 minutes.
  4. Drain off the cooking water and let the mushrooms cool completely.
  5. Layer the mushrooms and any spices loosely in sterile jars and fill them up with good olive oil. Mix the oil and mushrooms well so that there are no air pockets.
  6. Seal the jars and store the antipasti in a cool, dark place for a maximum of six months.

Pickle mushrooms in vinegar

Pickled mushrooms taste great in numerous mushroom dishes and, for example, in a mixed salad. The heat and vinegar will keep the mushrooms for a year if stored in a cool, dark place.

  1. Clean the mushrooms with a brush, cut off the stem ends and shred the mushrooms if desired.
  2. Make a brew of 2 parts white wine vinegar and 1 part water. Add the mushrooms and spices like peppercorns and bay leaves.
  3. First blanch the mushrooms in salted water and then place them in the boiling vinegar stock for 10 minutes.
  4. Fill the mushrooms with the boiling hot liquid in sterile jars and seal them carefully.

Boil the mushrooms in salted water

A simple and proven method of preserving mushrooms for a long time and having them available in the kitchen at all times is to boil them in brine. Boiling for 90 minutes destroys all germs in the jars and thus ensures a long shelf life.

  1. Clean the mushrooms with a brush and remove the stem ends. Optionally, you can chop the mushrooms.
  2. Heat some water and cook the mushrooms in it for 15 minutes.
  3. Scoop out the mushrooms with a slotted spoon and layer loosely in sterile jars.
  4. Add salt and spices, if desired, to the cooking water and boil again.
  5. Allow the broth to cool and fill the glasses with it to just below the rim.
  6. Boil the jars at 100 °C for 90 minutes either in a saucepan or in the oven.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

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Vegetable garden