Paris mushrooms in vinegar

Recipe: Paris mushrooms in vinegar

Recipe for Paris mushrooms in vinegar, they were so small and fresh that I didn’t wait for the dews. I bought them in the morning at 9 o’clock and by noon it was all over, I can’t wait to taste them now, but here it will take a little more patience. I like to serve this kind of condiment with my homemade terrines. I haven’t made any cherries or pickled plums this year. I look forward to the wild mushrooms to put some in the vinegar to make my reserves for the year. The pickled mushrooms will not pass Christmas, already because I don’t have a lot of them, but above all because they are tender and deteriorate after several months.

Recipe ingredients

  • Recipe for button mushrooms in vinegar for 1 3/4 jar:
  • 430 gr of white button mushrooms
  • 75 cl of honey vinegar
  • 15 cl of Riesling
  • 2 tablespoons of powdered sugar
  • 3 sprigs of fresh thyme
  • 1 tablespoon of peppercorns
  • 8 juniper berries
  • ½ teaspoon of fleur de sel.


  1. Scald then dry the jar.
  2. Heat the vinegar and peppercorns in a saucepan.
  3. Simmer for 5 minutes.
  4. Set aside on a window sill, so that the liquid cools.
  5. Rinse then dry the fresh thyme with a paper towel.
  6. Cut off the foot of the mushroom, then brush gently to remove all impurities.
  7. Install the thyme sprigs so that they are the full height of the jar.
  8. Pour in the juniper berries and salt.
  9. Pour the cooled vinegar over the mushrooms.
  10. Close the jar.
  11. Reserve under cover for a minimum of 3 to 4 weeks.

Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 1 jar 3/4
5 star rating: 1 review

What wine to drink with: Paris mushrooms in vinegar

The choice is yours with the choice of terrine

Scald the jars Brush the mushrooms Delete the base Salt Zoom

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