Skip to main content
Main

Pickled Mushrooms

Pickled mushrooms prepared with vinegar, mace, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pickled Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Rub the mushrooms with a piece of flannel.

  2. Salt the mushrooms to remove the skin.

  3. Cut off the stalks of the mushrooms.

  4. Remove the red inside if the mushrooms are very large.

Cook

  1. Sprinkle salt, pounded mace, and ground pepper over the mushrooms in a stewpan.

  2. Shake the mushrooms over a clear fire until the liquid flows.

  3. Let the mushrooms dry up again.

  4. Add enough vinegar to cover the mushrooms.

  5. Let the mixture simmer for one minute.

Store

  1. Store the mushrooms in stone jars.

  2. Tie down the jars with bladder when cold.

  3. Keep the jars in a dry place for long-term storage.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Vinegar + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together2,070 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  5. Mushroom + macetop 21% of all pairs
    Smell alikelow
    Cooked together2,529 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Young button mushrooms
Form the main body of the pickle, absorbing the seasoning and vinegar as they are cooked.
Vinegar
Acidity that preserves the mushrooms and gives the pickle its sharp flavour.
Ground pepper
Adds pungent, aromatic heat to the seasoning.
Pounded mace
Adds warm, aromatic spice flavour to the pickling liquid.

The step that matters

Let the mushrooms dry up again. Mushrooms release a lot of water when salted and heated. Drying them before adding vinegar concentrates their flavour and helps the pickle keep rather than becoming watery and spoiling.

Swap the mace

How well each one fits the dish's main ingredients (vinegar, mushroom, pepper):

  1. Thymefits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against vinegar, mushroom, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Mushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes