Pickled Mushroom Salad Recipe (2024)

Recipe from Patch Troffer

Adapted by Tejal Rao

Pickled Mushroom Salad Recipe (1)

Total Time
25 minutes, plus 1 hour to marinate
Rating
4(296)
Notes
Read community notes

This recipe for roasted mushrooms dressed with sherry vinegar and spices is an adaptation of Patch Troffer’s delicious pickled mushrooms at Marlow & Sons, where it’s served simply as it is, with a drizzle of chile oil. Mixed with some sliced vegetables and roughly picked herbs, it makes for an excellent snack with a glass of wine, or a fall salad. Or serve it with a spoonful of something creamy, like crème fraîche or mascarpone, and pile everything up on thickly cut toasts. —Tejal Rao

Featured in: How to Cook All the Mushrooms

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Ingredients

Yield:4 servings

  • 2pounds mixed mushrooms, like cremini, maitake, shiitake and trumpet
  • ½cup grapeseed oil
  • 2teaspoons kosher salt
  • 1teaspoon coriander seeds
  • 1teaspoon fennel seeds
  • ½teaspoon black peppercorns
  • 1piece star anise
  • 1clove garlic, peeled and finely grated
  • 1handful cilantro, roughly chopped
  • 1handful dill sprigs
  • 1rib celery heart, thinly sliced, plus leaves
  • 3tablespoons sugar
  • ¼cup sherry vinegar
  • Bread
  • Crème fraîche, to serve

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

366 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 19 grams polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 5 grams protein; 679 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Pickled Mushroom Salad Recipe (2)

Preparation

  1. Heat the oven to 500. Cut the mushrooms into halves or thick slices, toss with ¼ cup grapeseed and salt, and divide between two sheet pans. Roast for 10 to 15 minutes, or until the mushrooms are nicely browned.

  2. Step

    2

    While the mushrooms are roasting, put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee grinder until powdery. Transfer spice to a large mixing bowl with garlic, cilantro, dill, celery rib and any leaves, sugar, remaining grapeseed oil and sherry vinegar.

  3. Step

    3

    When the mushrooms are nicely browned, add them to the bowl while they’re hot. Pour a splash of water into each hot pan, swirl it around and pour over the mushrooms, scraping any browned bits off the pan. Mix well, and taste. Adjust for seasoning. Allow to sit for at least an hour, but ideally overnight in the fridge. Serve with bread and crème fraîche.

Ratings

4

out of 5

296

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Private Notes

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Cooking Notes

Alison

We made these mushrooms through the garlic; it looked like a good roasted-mushroom recipe for risotto or with polenta. They are very tasty and easy to make, but the 500 degrees for 30 min. is too much. They were fully cooked in 15 minutes, or you could lower the temp and cook them longer. Otherwise, a nice combination of flavors for any number of dishes, including just by themselves. If you want to save time, you can use ground coriander and fennel. I'll pickle them next time.

Ellen

This is an amazing mix of flavors, textures and smell. It will most definitely have a place with cheeses, bread, pickled veggies at our Thanksgiving table.Watch the mushrooms closely as they cook. Mine burned a bit, so next time I will cook at a lower temp and longer.I omitted the sugar and instead used a white balsamic vinegar that has some sweetness to it.We ate these within an hour of making, and I enjoyed the crunchiness of the mushrooms. That might be lost making too far ahead.

Prakash Nadkarni

Just measure out the recipe's spices (coriander,fennel peppercorns,star anise), add salt+sugar and grind in a coffee grinder. The sugar/salt merely provide bulk for the grinder to do its thing.Toasting your spices before grinding makes your kitchen smell nice, but I'm not convinced that it makes a difference to the recipe.You should generally buy whole spices and grind them as needed: whole spices preserve their flavor far longer than ground spices

kheikki

This is my new best recipe. Made per instructions but reduced sugar to 2 tablespoons and ground toasted spices with sugar and salt as recommended by Prakash. Served on a bed of mixed herbs; more cilantro, dill, and celery, plus parsley, mint, arugula, and sunflower sprouts and topped with fresh thyme and chives. Served with my freshly baked sourdough rye and creme fraiche. Everyone was blown away! That would be a lovely supper on its own. Off to buy more mushrooms.

dimmerswitch

Made as written for opening course at Thanksgiving. It was a hit and nary a mushroom left on plates. Were I making this again, I wouldn't change a thing. Some say reduce sugar, but we all found the agrodolce character very good. The recipe says it serves 4 but we could have arranged a 5th serving out of it if needed. I made it in a.m. for dinner service and the roughly 7 hours of marinade time worked. I used cremini, trumpet and sh*take as mushrooms.

ed

Made this as an appetizer for a bday party. One vegan friend (who ate it without the creme fraiche, of course) said he thought he "had tasted everything there was to taste in this world" until he tried these mushrooms. He, and a few others, asked for the recipe. I will definitely make this again, but might, as some commenters here have suggested, try using a little less sugar.

Susan

Better with 2 tablespoons sugar instead of three. Have tried it both ways. Excellent dish.

Jeff

I thought that the recipe as it exists is perfect. This was a huge hit, and I'm not sure how I could have improved on it. Definitely try to incorporate the celery leaves. The 3T sugar is fine, although I think you can get by with less if it's off-putting to you.

Valerie

I tossed the pickled mushrooms with pasta, and it was a huge hit!

Cate

Great and leftovers even better the next day. Made the mistake of not grinding the spices (especially coriander seeds) quite enough, which made for some very intense bites, so would make sure to grind super thoroughly next time!

M/R Cooper

Had some old-ish mushrooms and was looking for something to do with them. This recipe looked so good, tried. Even with only 8oz of button and maybe half that much in shiitakes all the work and half the ingredients it was worth the effort. SO GOOD! They are still warm and probably won't make it to dinner. Will definitely make again..very soon.

Johnnie Neill

Brilliant. Mme says 11/10 as I made it not her.

Wednesday

This is such a tasty and easy dish. I made it countless times. Only - cooking time in this recipe is too long and temperature is too high. Check when you bake or it will get dry and burn.

KB

Enjoyed this today over some watercress lightly tossed with good olive oil, alongside the one-pot ricotta lemon pasta also at this site.

holly

How long do these keep? As a solo person who mostly cooks for herself, I’d like to know.

ABG

Made this to the letter (aside from 2 TB sugar) with a mix of mushrooms. Thickly sliced, I found the time and temperature to be accurate for roasting the mushrooms. I may have had them in the oven a little longer, even. I really liked this and the creme fraiche really hits the spot. I think a little more garlic might be welcome. I did not find it sweet at all, so may try the whole sugar amount next time... very unique and delicious.

M/R Cooper

Had some old-ish mushrooms and was looking for something to do with them. This recipe looked so good, tried. Even with only 8oz of button and maybe half that much in shiitakes all the work and half the ingredients it was worth the effort. SO GOOD! They are still warm and probably won't make it to dinner. Will definitely make again..very soon.

Cate

Great and leftovers even better the next day. Made the mistake of not grinding the spices (especially coriander seeds) quite enough, which made for some very intense bites, so would make sure to grind super thoroughly next time!

Aubergine

I just made this for the first time. Omitted all the greens (son hates celery; cilantro sounded awful in this dish); No fresh dill so added a bit of dried dill weed to the marinade / dressing along with 1/4 t celery seed. Results are really, really good. I did half oyster mushrooms; 25% crimini; 25% fresh shiitake. First mistake I did was to broil oysters first - the result was almost jerky; However they softened in the marinade and lended a really nice texture to the final dish.

Beth

Has anyone tried this with Monkfruit instead of sugar?

Kim

Do the mushrooms get rubbery while marinating?

Kim

I'm answering my own question! :) I made this without celery or cilantro because I didn't have any, but I imagine they would taste delicious. I used half the sugar, as suggested. I tasted them while they were still hot, later at room temp, and the next day after refrigeration and all were excellent, but different. They would be perfect on a cheeseboard. The texture of the spices was a little rough the next day, but perhaps I didn't grind them enough. The mushrooms were not at all rubbery.

Mary Anglim

Is the dish to be served warm? Cold from the fridge? Room temperature?

Susan

Better with 2 tablespoons sugar instead of three. Have tried it both ways. Excellent dish.

Nancy

Wanted to recreate a lost recipe for marinated raw mushrooms. The marinade for this recipe seemed promising, except for heating it. I mixed the marinade in this recipe in a large bowl, added the sliced mushrooms, eliminated the celery and the dill. So used 1/4 c each oil and vinegar and the other spices. I would use 1/8 c vinegar next time. Tie the coriander, fennel, star anise and peppercorns into a small piece of muslin. Marinate mushrooms at least 1 hour. Can be refrigerated for several days.

JeanneD

I’ve made this several times. It is an excellent accompaniment to any meat or seafood. My only alteration has been to use less sugar than called for. About half the sugar seems right to me. Others may like the shock of sweetness.

Eve

I did mushrooms at 450 for ten minutes. This was a bit long as some were burnt. Used peanut oil as that is what had. Both Coriander and dill is a bit much. I would choose coriander over dill unless there are those who abhor it!

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Pickled Mushroom Salad Recipe (2024)
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