These are excellent canapés and snacks. Use straight from the jar, on goat cheese bruschetta, or as part of an antipasto tray. Choose a selection of mushrooms from this area. In the refrigerator, they remain fresh for around two months.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 25 mins |
| Servings: | 10 |
| Yield: | 4 8-ounce jars |
Ingredients
- 3 cups sliced fresh mushrooms, or more to taste
- 4 sprigs fresh thyme
- ½ serrano pepper, thinly sliced, or more to taste
- 1 cup white wine
- ½ cup water
- 2 ½ tablespoons kosher salt
- 1 tablespoon white sugar
- 4 cloves garlic, thinly sliced
- 20 whole black peppercorns
- 12 coriander seeds
- 3 (1-inch) strips lemon zest, or more to taste
Instructions
- Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
- 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.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Reviews
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. 🙂