Manitaria Tursi: Pickled Mushrooms

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 to 10 hors d'oeuvres s
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1 1/2 tablespoons salt

1 pound fresh porcinis, shiitakes, or creminis, cleaned

2 tablespoons lemon juice

1/3 cups olive oil

1 cup Champagne or white wine vinegar

6 whole peppercorns

1 dried arbol chile

2 bay leaves


  1. Bring a pot of water to a boil, enough to cover the mushrooms. Add the salt, the mushrooms and lemon juice and let them blanch for about 4 to 5 minutes. Dry them and place them in a jar. Heat the olive oil, vinegar, peppercorns, chile, and bay leaves. Pour the over the mushrooms and let them sit in the refrigerator for at least 48 hours before eating.