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.