Best 8 Home Canned Marinated Mushrooms Recipes

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Home-canned marinated mushrooms are a delicious and versatile addition to any pantry. They can be used as a side dish, appetizer, or ingredient in salads, sandwiches, and pizzas. They are also a great way to preserve mushrooms when they are in season. The process of home canning marinated mushrooms is relatively simple, but it does require some time and preparation. In this article, we will provide you with a step-by-step guide to help you make delicious home-canned marinated mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED CANNED MUSHROOMS



Marinated Canned Mushrooms image

Provided by Olga's Flavor Factory

Categories     Sides

Time 10m

Yield 2

Number Of Ingredients 7

2 cans (8 oz) straw mushrooms
1-2 Tablespoons olive oil
1-2 Tablespoons white vinegar (you can also use white or red wine vinegar, or even cider vinegar)
1 small onion or shallot, sliced
1 small garlic clove, minced
1 teaspoon fresh dill, chives and/or parsley minced, each
salt, pepper

Steps:

  • Drain the mushrooms and rinse.
  • Toss all the ingredients together.
  • You can also add roasted red peppers, minced, to the mushrooms if you like.

LAUREL'S MARINATED MUSHROOMS (EASY CANNING)



Laurel's Marinated Mushrooms (Easy Canning) image

I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.

Provided by Chef PotPie

Categories     Vegetable

Time 50m

Yield 12-15 jars

Number Of Ingredients 12

7 lbs tiny mixed mushrooms
2 quarts water
1/2 cup bottled lemon juice
1 1/2 cups olive oil or 1 1/2 cups salad oil
2 1/2 cups white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon canning salt
1/2 cup onion, finely chopped
4 ounces pimientos, drained and chopped
12 -15 garlic cloves, whole, peeled
25 black peppercorns

Steps:

  • Wash mushrooms and cut stems even with caps.
  • Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
  • Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
  • In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
  • Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
  • Wipe rims, cover with sterilized lids and rings.
  • Process in boiling water bath 20 minutes.
  • Let sealed jars sit undisturbed for 24 hours.
  • Allow 6 weeks for full flavor to develop.

Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5

MARINATED MUSHROOMS



Marinated Mushrooms image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield about 3 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

Steps:

  • Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

MARY MCCORMACK'S MARINATED MUSHROOMS



Mary McCormack's Marinated Mushrooms image

This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.

Provided by Marilyn McCormack

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Yield 8

Number Of Ingredients 5

1 ½ teaspoons garlic salt
1 ½ teaspoons seasoning salt
¼ cup distilled white vinegar
½ cup olive oil
2 (8 ounce) cans mushrooms, drained

Steps:

  • Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g

MARINATED MUSHROOMS II



Marinated Mushrooms II image

This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.

Provided by Cristi Zbella

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 27m

Yield 16

Number Of Ingredients 9

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

Steps:

  • In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g

MARINATED MUSHROOMS



Marinated Mushrooms image

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

Steps:

  • Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

Nutrition Facts :

HOME-CANNED MARINATED MUSHROOMS



Home-Canned Marinated Mushrooms image

Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028.

Provided by Kathy228

Categories     Vegetable

Time 35m

Yield 6 half pints

Number Of Ingredients 11

3 lbs small whole mushrooms
1/2 cup lemon juice, bottled
1 cup olive oil
1 1/4 cups white vinegar, 5% acidity
1 1/2-2 teaspoons dried oregano leaves
1 1/2-2 teaspoons dried basil leaves
1 1/2 teaspoons canning salt
1 teaspoon sugar
1/2 cup onion, coarse chopped
6 garlic cloves
30 peppercorns

Steps:

  • Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
  • Thoroughly wash soil off mushrooms.
  • Cut off stems within 1/4 inch of cap.
  • In a deep pot, place mushrooms with enough water to cover.
  • Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
  • While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
  • To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
  • Gently add the mushrooms and combine with the pickling marinade.
  • Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
  • Release bubbles. Wipe jar rims. Adjust caps.
  • Process half-pints for 20 minutes in boiling water bath.
  • Yield 6 half-pints.

Nutrition Facts : Calories 398.3, Fat 36.9, SaturatedFat 5.1, Sodium 596.5, Carbohydrate 13.1, Fiber 2.9, Sugar 5.8, Protein 7.5

TANGY PICKLED MUSHROOMS



Tangy Pickled Mushrooms image

Home-canned pickled mushrooms are a handy addition to your pantry. They're ideal for cocktails, appetizers, salads and relish trays.-Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 pints.

Number Of Ingredients 9

5 pounds small fresh mushrooms
2 large onions, halved and sliced
2 cups white vinegar
1-1/2 cups canola oil
1/4 cup sugar
2 tablespoons canning salt
3 garlic cloves, minced
1-1/2 teaspoons pepper
1/4 teaspoon dried tarragon

Steps:

  • Place all ingredients in a stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Carefully ladle hot mixture into eight hot 1-pint jars, leaving 1/2-in. headspace., Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil. Process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Choose fresh, firm mushrooms for canning. Avoid mushrooms that are bruised or damaged.
  • Clean the mushrooms thoroughly with a damp cloth or paper towel. Do not wash them in water, as this can make them soggy.
  • Slice the mushrooms into uniform pieces. This will help them cook evenly.
  • Use a variety of spices and seasonings to flavor the mushrooms. Garlic, onion, peppercorns, and thyme are all good choices.
  • Pack the mushrooms tightly into sterilized jars. Leave 1 inch of headspace at the top of each jar.
  • Cover the mushrooms with the prepared marinade. Make sure the mushrooms are completely submerged.
  • Process the jars in a boiling water bath for the recommended amount of time. This will vary depending on the size of the jars and the type of mushrooms you are canning.
  • Once the jars are processed, remove them from the water bath and let them cool completely. Store the jars in a cool, dark place.

Conclusion:

Home-canned marinated mushrooms are a delicious and versatile addition to any pantry. They can be used in a variety of dishes, from salads and sandwiches to soups and stews. They are also a great way to preserve mushrooms for future use. By following the tips and instructions in this article, you can safely and easily can marinated mushrooms at home.

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