Pickled Mushrooms

Now this one may seem odd to a lot of people. Growing up my Mom would make pickled mushrooms all the time. I loved them! Unfortunately, like a lot of things she used to make when I was growing up, she didn’t have the recipes written down. So when she passed they were lost to me. Recently I had a hankering for them so I turned to my friend Google for help. I found a recipe that I kind of liked and thought was close and then modified it. The thing with the mushrooms that my Mom would make was that they had  a kick to them, they were spicy! But not cayenne spicy per se, more a shit ton of garlic spicy.

So I gave it a whack, waiting 30 days and then tried them. I’ll tell you I was disappointed and thought I’d have to try again. So I put them back in the refrigerator and forgot about them for a couple more month. Well this last week I was needing to clear out space to stock up on groceries, and no I was not hoarding! So I pulled them out and was going to dump them. But before I did so, I gave them another try. Oh so much better! I clearly had not let them set long enough the first time I tried them. They are pretty close to what my Mom used to make. Enjoy!

 

Pickled Mushrooms

  • 2 – 3 pounds of mushrooms, I used crimini and the smaller the better
  • 3 1/2 cups white vinegar
  • 2 2/3 cups water
  • 4 bay leaves
  • 4 1/2 tbsp. kosher salt
  • 1 tsp whole black peppercorns
  • 2 tsp red pepper chili flakes
  • 1 bulb of garlic (or so)
  • 4 pint jars with lids or 2 quart jars with lids, sterilized

Directions:

If you got small mushrooms you’re set, if they’re on the large side you’ll want to halve or quarter them so they fit in your jars. Make sure they’re clean and there is no residual dirt.

In a large pot combine the vinegar, water, and salt. Bring to a boil. Once it’s come to a boil reduce it to low and add in your mushrooms. simmer, covered, for 10 minutes.

While they are simmering, divide the bay leaves, peppercorns, chili flakes, and garlic equally between your jars. I cut my garlic into chunks for more surface exposure.

Add in the mushrooms until the jars are full, use a chop stick or spoon handle to poke them down and as you fill the jars up with the liquid from the pot until the jars are almost full and have no air bubbles. Allow to cool before refrigerating. They’re good in 30 days or wait longer for more full flavored mushrooms. Enjoy!

 

Creamy Parmesan Garlic Mushroom Chicken

So one of my family members posted this recipe to Facebook. The only modification I’ve made is to up the garlic (because I LOVE garlic) and removed spinach. Which I love as well, just not in this kind of dish. It’s pretty easy to make and actually fast, 30 minutes. Just have all your items prepped before you start, you’re not going to have time to do it as your cooking. Enjoy!

Creamy Parmesan Garlic Mushroom Chicken

  • 4 boneless, skinless breasts, thinly sliced
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 8 oz crimini mushrooms, sliced
  • 4-5 cloves garlic, minced
  • 1 Tbsp flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 Tsp garlic powder
  • 1/4 Tsp pepper, + more for seasoning the chicken
  • 1/2 Tsp salt, + more for seasoning the chicken

Directions

In a large skillet add the olive oil and heat to medium-high. Season the chicken with salt and pepper, then cook on each side for 3-5 minutes (until golden brown). Remove from the pan and turn the heat down to medium. Add the butter and melt. Add the mushrooms and cook for 3 minutes, until they start to soften. Add the garlic and cook for another minute. Whisk in the flour and cook for a minute to get rid of the flour taste and it starts to thicken. Whisk in the chicken broth, cream, cheese, garlic powder, 1/2 Tsp salt and 1/4 Tsp pepper. Stir until it starts to thicken. Add the chicken and cook for another 2-3 minutes. I like to serve this with mashed potatoes but you can also use pasts.

Beef with Rosemary-Mushroom Sauce.

This is one of the more healthy recipes that I like to make. It’s pretty tasty and I love to serve it with mashed potatoes. Enjoy!

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Beef with Rosemary-Mushroom Sauce

  • sliced mushrooms, about 6 oz
  • 1 cup dry red wine
  • 1 lbs steak, I used skirt steak but any will do (about 1 inch thick)
  • 1 Tbs vegetable oil
  • 1 green onions, chopped
  • 1 Tbs chopped fresh rosemary
  • 1 Tbs balsamic vinegar
  • 4-5 minced garlic cloves
  • 1 cup beef broth
  • 1 cup tomato sauce
  • Salt & pepper

Directions

Combine the mushrooms, wine and steak in a Ziploc bag, seal, and let marinate in the refrigerator for at least 30 minutes. Turn it every 10 mins or so.

Heat a pan, I like to use my Le Creuset Braiser, over medium-high with the oil. Remove the steak from the Ziploc, keep the marinade, and lightly salt & pepper the steak. Cook the steak for 3 to 4 minutes on each side or until the desired degree of doneness, this will depend on the thickness of the steak. Remove it from the pan and let it rest covered with aluminum foil. Turn the heat down to medium. Add the onion, rosemary, marinade, broth, and tomato sauce. Bring it to a boil and simmer for about 20 minutes, or until reduced by half.

Slice the steak diagonally across the grain and toss in the sauce. Serve it with potatoes or even rice.