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Pickled Cremini Mushrooms

Photo: Peter Frank Edwards; Styling: Ginny Branch

Active time 30 mins
Total time 48 hrs, 30 mins

Makes 6 pints

While the miso, a fermented soybean paste, is optional, Acheson likes it for its savory depth. Miso is available at Publix and most major supermarkets. We recommend eating this on a romaine salad, as a garnish for a Bloody Mary, in an omelet, or minced into ground meat.


  • 6 qt., plus 1 1/2 cups water, divided
  • 4 pounds fresh cremini mushrooms
  • 4 cups white wine vinegar
  • 6 tablespoons yellow or white miso (optional)
  • 2 tablespoons kosher salt
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon smoked paprika
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 3 tablespoons finely chopped fresh rosemary
  • 3 tablespoons minced fresh garlic
  • 3 teaspoons finely chopped fresh thyme

How to Make It

  1. Bring 6 quarts of the water to a boil in a large stockpot over high. Trim 1/4 inch away from each mushroom stem. Quarter mushrooms. Add mushrooms to water; cook 45 seconds. Drain and transfer mushrooms to a large bowl.

  2. Combine vinegar, miso, salt, red pepper, paprika, and remaining 1 1/2 cups water in a medium saucepan; bring to a boil over high.

  3. Drain mushrooms again. Add parsley, rosemary, garlic, and thyme to mushrooms; toss to combine.

  4. Add boiling vinegar mixture to mushrooms in bowl. Let stand at room temperature 5 minutes. Carefully ladle mushroom mixture evenly into 6 (1-pint) canning jars. Wipe rims. Cover at once with lids; screw on bands. Cool jars to room temperature. Refrigerate 2 days before serving. Pickled mushrooms will keep up to 1 week in refrigerator.

Cook's Notes

This recipe requires 2 days for chilling.