Pickled Morels

Make Spring last a little longer by pickling your morels. Zingy, punchy, and savory, these shrooms are your newest secret ingredient.

What do Pickled Morels taste like?

Morels are a mildly flavored mushroom, with a pleasant earthiness and nuttiness. Compared to shiitake or portobella, morels have a much more muted “mushroomy” flavor, with a touch of sweetness and a mossy-woody aroma. When pickled, those flavors marry with punchy vinegar and spices, giving you a unique and surprising ingredient you can use throughout the year.

How do you Pickle Mushrooms?

While there are a variety of methods for pickling mushrooms, we recommend the boiling method for morels: bring your brine to a boil and add your mushrooms, allowing them to cook for several minutes before cooling and transferring to the refrigerator. This preparation cooks the mushrooms without browning (and without dirtying extra dishes). 

How do you use Pickled Mushrooms?

Pickled mushrooms can be used in salads, soups, and stir-fries; anywhere you’re looking for an interesting zingy flavor and punch of umami. We highly recommend using pickled morels in your next charcuterie board, or finely chopped in a sauce or salad dressing!

bring a simple brine with spices to a boil
cook morels and marinate for up to two weeks

Pickled Morel Mushrooms

Make Spring last a little longer by pickling your morels. Zingy, punchy, and savory, these shrooms are your newest secret ingredient.
Prep Time5 mins
Active Time5 mins
Total Time10 mins
Course: Appetizer, Condiment, how to
Cuisine: Foraged, Wild
Keyword: morels, Mushrooms, pickles

Materials

  • 1 cup water
  • 1 cup vinegar*
  • 1 tsp salt
  • 1/2 tsp whole peppercorns
  • 2-3 ramp or wild garlic bulbs [or 2 cloves garlic]
  • 2 bay leaves [or 6 baybarry leaves]
  • cleaned morels (about 1/2 lb)

Instructions

  • 1. Combine water, vinegar, salt, peppercorns, garlic, and bay leaves in a small saucepot set over high heat. Bring the mixture to a boil.
  • 2. Add the cleaned morels, and boil for 4-5 mintues. Remove from heat and cool.
  • 3. Transfer the morels to glass jars and cover with the brine, making sure the mushrooms are fully submerged. Store in the refrigerator for at least 48 hours before enjoying.

Notes

*a mildly flavored vinegar like white wine, champagne, or rice is ideal, but you can use white vinegar in a pinch - just add a little more water and a little less white vinegar.

2 thoughts on “Pickled Morels”

  1. Do you think these could be processed for longer storage like other mushrooms or are morels too delicate to stand up to processing (canning)?

    1. Hi Pat! JB Here. I haven’t tried the canning these myself, but I’ve seen other examples online of home cooks canning online. My research indicates that the delicacy of the morels isn’t the primary concern – it’s more about making sure you’re canning properly and safely.

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