Laurel's Marinated Mushrooms Easy Canning

Capture the essence of homemade gourmet with "Laurel's Marinated Mushrooms Easy Canning," a simple yet flavor-packed recipe perfect for preserving the earthy goodness of button mushrooms. Infused with a tangy blend of white vinegar, olive oil, and bright lemon juice, these marinated mushrooms are elevated by bold aromatics like garlic, bay leaves, black peppercorns, and oregano. Whether you're new to canning or a seasoned pro, this easy-to-follow recipe guides you through the process of creating tender, savory mushrooms with just 50 minutes of prep and cooking time. Ideal as a tangy snack, an antipasto platter star, or a topping for salads and bruschetta, these marinated mushrooms are shelf-stable for up to a year, making them a deliciously practical addition to your pantry. Perfect for food preservation enthusiasts, this recipe is a must-try for anyone looking to savor seasonal flavors year-round.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds Button mushrooms
• 4 cups Water
• 1.5 cups White vinegar (5% acidity)
• 0.5 cups Olive oil
• 4 Garlic cloves
• 2 Bay leaves
• 1 teaspoon Black peppercorns
• 1 teaspoon Dried oregano
• 1.5 tablespoons Salt
• 1 teaspoon Sugar
• 2 tablespoons Lemon juice

Directions

Step 1

Thoroughly clean the button mushrooms by rinsing them under running water and gently brushing off any dirt.

Step 2

Trim the mushroom stems and cut larger mushrooms in half to ensure even marination and cooking.

Step 3

In a large pot, combine the water, vinegar, olive oil, garlic cloves (peeled and smashed), bay leaves, black peppercorns, dried oregano, salt, sugar, and lemon juice.

Step 4

Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the salt and sugar.

Step 5

Add the mushrooms to the boiling mixture and reduce the heat to low. Simmer for about 15 minutes, stirring occasionally, until the mushrooms are tender and have absorbed the flavors.

Step 6

While the mushrooms are cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.

Step 7

Using a slotted spoon, pack the cooked mushrooms into the sterilized jars, leaving about 1/2 inch of headspace.

Step 8

Carefully pour the hot marinade liquid over the mushrooms, ensuring that they are completely submerged, and maintaining the 1/2 inch headspace.

Step 9

Gently tap the jars to release any air bubbles, and wipe the rims clean with a damp paper towel.

Step 10

Seal the jars with the sterilized lids and rings, tightening them until fingertip-tight.

Step 11

Process the jars in a boiling water bath for 20 minutes (adjust for altitude if necessary).

Step 12

Remove the jars from the water bath using a jar lifter and let them cool on a towel or rack for 12-24 hours. Check the seals by pressing down on the center of each lid; it should not flex up and down.

Step 13

Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that did not seal properly and consume within 1 week.

Nutrition Facts

Serving size	(2411.5g)

Amount per serving	% Daily Value*
Calories	1319.6

Total Fat 114.9g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 10.6g
Cholesterol 0mg	0%
Sodium 10722.4mg	0%
Total Carbohydrate 43.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 23.1g
Protein 29.8g	0%

Vitamin D 0IU	0%
Calcium 157.2mg	0%
Iron 5.8mg	0%
Potassium 3050.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.0%

Protein: 9.0%

Carbs: 13.0%