Pickled Mushrooms

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Preparation info

  • 2 to 3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound small fresh mushrooms
  • ΒΎ cup olive oil
  • ΒΌ cup tarragon vinegar
  • ΒΌ cup finely chopped parsley
  • 1 teaspoon dried chervil
  • 1 garlic clove, finely minced
  • Salt and coarsely cracked black pepper


  1. Trim away the mushroom stems and use them for another purpose. Drop the mushroom caps into boiling salted water and simmer, covered, for exactly forty-five seconds. Drain immediately. Put the mushrooms in a glass jar.

  2. Combine the remaining ingredients and blend well with a fork. Pour the marinade over the hot mushrooms, cover, and let stand in the refrigerator for two days. Use as a relish or as one of the dishes for antipasto or hors d’oeuvre.

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