You’ll find them in fancy delis, you’ll find them in top restaurants, and you’ll find them in your favorite gourmet food shops, but making keto Marinated Mushrooms is easy and something you can totally do at home, and you can trust me, Chef Jenn, to show you all my tips and tricks to make this amazing keto mushroom recipe!
The best part about this easy Marinated Mushrooms recipe is that it is ready in about 20 minutes – from start to finish – and you can keep them in the fridge for about two weeks.
What You Need to Make This Easy Marinated Mushroom Recipe
- jars with tightly fitting lids (how many depends on the size of the jar you’re using)
- small saucepot
- spoon for stirring
Ingredients Needed to Make This Easy Pickle
- 1 lb mushrooms
- red onion
- fresh parsley
- fresh dill
- dried oregano or thyme
- bay leaf
- cooking oil
- white wine vinegar
- brown sugar substitute (I used So Nourished Gold Monkfruit-Eyrithritol Blend)
What Kind of Mushrooms to Use?
I used cute little button mushrooms when I made this recipe. I got them from a specialty grocer, but you can use regular white mushrooms that you quarter.
Cremini mushrooms, also known as baby portobello mushrooms, are another good pick. These mushrooms have a bit more texture and flavor to them, but they’ll pickle just as nicely.
How to Make Keto Marinated Mushrooms
Cleaning and trimming the mushrooms is the hardest part of this recipe–seriously. And, if you use those little tiny mushrooms like I did, you’ll be standing and washing and trimming for a while. But they were worth it!
- Clean and trim the mushrooms.
- Chop the herbs and slice the garlic and onion.
- Pre-boil the mushrooms for a few minutes to cook them slightly.
- Heat the oil over a medium heat and cook the garlic, peppercorns, bay leaf, and onion for about 2 minutes until fragrant.
- Let the oil cool then mix the brown sugar substitute along with everything else together with the mushrooms.
- Put into jars, top up with the pickling mixture, and chill in the fridge for about 2 hours before eating.
How Long Will This Mushroom Recipe Keep in the Fridge?
This is a pickle, so it has a longer fridge life than some other recipes, but it won’t keep forever. You’d have to can it (boil the jars, etc.) to get it shelf-stable. Nonetheless, it was just fine in my fridge for two weeks.
It’s also not a pickley pickle, so it won’t over-pickle the veggies, though the herbs did get a little wilted after a week or so.
What to Serve With Low-Carb Marinated Mushrooms
Oh the possibilities are endless! Add them to a stunning charcuterie plate, use them in this Antipasto Salad, they go great with steaks, or as a side dish to your favorite Lemon-Oregano Chicken Kabobs or any other meat like grilled pork chops.
Of course, they’re also perfect for snacking, and they go very nicely with rich cheeses because the pickle cuts through the fattiness and saltiness of the cheese.
They also make a great gift! Put a bow on a jar and give it out to a friend who is new to keto!
- Use fresh, not frozen or canned, mushrooms to make this dish
- Fresh herbs are also better than dried in this dish, with the exception of the oregano
- Like it a bit tangier? Add a splash more white wine vinegar
- A pinch of red pepper flakes will add some spice
- Switch up the herbs – thyme, tarragon, and chives all go fabulously with mushrooms
Like This? Also Try:
Marinated Mushrooms (Dairy-Free, Keto, Low-Carb)
- 1 lb mushrooms
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 cup red onion sliced
- 2 cloves garlic sliced
- 2 tbsp parsley chopped finely
- 2 tbsp dill chopped finely
- 1/2 tsp salt
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1 tsp oregano
- 2 tsp brown sugar substitute
- In a pot large enough to hold all the mushrooms, boil the cleaned and trimmed mushrooms in water for 3-4 minutes or until slightly tender. Drain and set aside.
- Warm the oil in a pot on the stove and add the bay leaf, peppercorns, onion and garlic. You don’t want to sizzle the veggies, just help release the flavor.
- Pour the oil mixture into a bowl and add the herbs, mushrooms, vinegar, brown sugar substitute, and salt. Mix well.
- Put into jars and store in the fridge. Enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.