Laurel’s Marinated Mushrooms (Easy Canning)

By Chef PotPie
via from Genius Kitchen

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.


  • 7 lbs tiny mixed mushrooms
  • 2 quarts water
  • 12 cup bottled lemon juice
  • 12 cups olive oil or 1 12 cups salad oil
  • 12 cups white vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon canning salt
  • 12 cup onion, finely chopped
  • 4 ounces pimientos, drained and chopped
  • 12 -15garlic cloves, whole, peeled
  • 25 black peppercorns


  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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