Skip to main content
Main

Pickled Mushrooms

Pickled mushrooms are preserved in vinegar with 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

  1. Rub the mushrooms with a piece of flannel and salt to remove the skin.

  2. Cut off the stalks.

  3. If the mushrooms are large, remove the red inside and discard any black ones.

Cook

  1. Place the mushrooms in a stewpan and sprinkle with salt, mace, and pepper.

  2. Shake well over medium heat until the liquid flows.

  3. Continue heating until the liquid evaporates.

  4. Add enough vinegar to cover the mushrooms.

  5. Let it simmer for one minute.

Jar and store

  1. Transfer to stone jars.

  2. Once cooled, seal with bladder.

  3. Store in a dry place.

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. Mushroom + vinegartop 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 dish, becoming tender and absorbing the pickling flavors.
Vinegar
Provides the acidity that preserves the mushrooms and gives them their sharp, tangy flavor.
Mace
Adds a warm, aromatic flavor to the pickling liquid.
Ground pepper
Adds sharp, pungent heat and aroma to the mushrooms.

The step that matters

Evaporating the liquid before adding vinegar. Mushrooms release water when heated. Cooking until that liquid evaporates concentrates their flavor and leaves them drier, so the vinegar brine is not watered down and can cover them properly.

Swap the mace

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

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

Fit is the average pairing score against mushroom, vinegar, 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