Quick & Easy Pickled Mushrooms
Make these pickled mushrooms for hot-dog or hamburger toppings, or serve it as a simply tasty side dish along with any barbecued meat.
Yield
4 servingsPrep
5 minCook
6 minReady
12 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | pound |
mushrooms, button
or cremini, halved if small, quartered if bigger |
|
| 4 | tablespoons |
white wine vinegar
or sherry vinegar |
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2.5E+2 | grams |
mushrooms, button
or cremini, halved if small, quartered if bigger |
|
| 6E+1 | ml |
white wine vinegar
or sherry vinegar |
|
| 15 | ml |
sugar
|
|
Directions
Heat the oil in a medium nonstick skillet over medium-high heat until hot.
Add the mushrooms, salt, and black pepper to taste, stirring often, and cook for about 6 minutes or until golden and slightly brown.
Remove the skillet from the heat, and transfer the mushrooms into a bowl.
Add the vinegar and sugar and toss until well mixed.
Serve or keep in an air-tight jar or container for up to at least 2 weeks.
