Laurel's Marinated Mushrooms (Easy Canning)

READY IN: 50mins
Recipe by Chef PotPie

I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.

Top Review by sec0nd

This is the best mushroom recipe. We like it better than the one in the store. I wondered what to do with all the stems since was not going to make any soup soon so did 2 jars of the stems...they did not last even a day before were gone. Thanks for sharing.

Ingredients Nutrition


  1. Wash mushrooms and cut stems even with caps.
  2. Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
  3. Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
  4. In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
  5. Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
  6. Wipe rims, cover with sterilized lids and rings.
  7. Process in boiling water bath 20 minutes.
  8. Let sealed jars sit undisturbed for 24 hours.
  9. Allow 6 weeks for full flavor to develop.

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