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    You are in: Home / Recipes / Laurel's Marinated Mushrooms (Easy Canning) Recipe
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    Laurel's Marinated Mushrooms (Easy Canning)

    Laurel's Marinated Mushrooms (Easy Canning). Photo by Chef PotPie

    1/1 Photo of Laurel's Marinated Mushrooms (Easy Canning)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chef PotPie's Note:

    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.

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    Ingredients:

    Yield:

    jars

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 22, 2009

      55

      I found a really good deal on mushrooms and had saved this recipe for "future use". We loved it. I definetly will be making this again. Thank you for this post. Bonnie P

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2013

      This is as easy as can be. I made 2 1/2 pints tonight from one pound of baby portabelow mushrooms. I somehow overlooked the shrinkage that would happen when you boil the mushrooms. But that is Ok as I will just adjust accordingly for the next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2013

      55

      Went to the market today and couldn't resist 1-lb packages of big, sliced mushrooms! Bought 3 lbs and came home and made 7 half-pints of these. Brine is delicious, steps easy, and now I will have better-than-store-bought marinated mushrooms a fraction of the price! I will have to rate the taste of the finished product at a later time, as they are still in the water bath.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Laurel's Marinated Mushrooms (Easy Canning)

    Serving Size: 1 (3196 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 262.1
     
    Calories from Fat 243
    93%
    Total Fat 27.1 g
    41%
    Saturated Fat 3.7 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 593.6 mg
    24%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.0 g
    4%
    Protein 0.4 g
    0%

    The following items or measurements are not included:

    mixed mushrooms

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