Soused Mushrooms Recipe

Elevate your cocktail hour with these irresistible soused mushrooms! Perfectly tender mushrooms are simmered in a tangy cider vinegar bath, infused with aromatic bay leaf and peppercorns. Serve them chilled on cocktail sticks with a Bloody Mary or tomato juice for a sophisticated and flavorful appetizer. This recipe is easy to follow and perfect for adding a gourmet touch to any gathering.

Prep Time 20 mins
Cook Time 100 mins
Calories 11.6 kcal
Protein 3g
Rating 2.5 (2 Reviews)
Soused Mushrooms 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Soused Mushrooms

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How to Make Soused Mushrooms

  1. Clean and trim 1 pound of cremini mushrooms.
  2. Heat 2 tablespoons of olive oil in a large skillet over low heat.
  3. Add the mushrooms to the skillet and cook, stirring occasionally, until softened and slightly browned (about 15-20 minutes).
  4. Transfer the mushrooms to an oven-safe dish.
  5. Pour in 1/2 cup of apple cider vinegar, ensuring the mushrooms are submerged about halfway.
  6. Add 2 bay leaves and 1 teaspoon of black peppercorns.
  7. Bake in a preheated oven at 250°F (120°C) for 1 hour, or until the mushrooms have absorbed some of the vinegar and are tender.
  8. Remove from oven and let cool completely.
  9. Refrigerate for at least 2 hours to allow the flavors to meld.
  10. Before serving, finely chop 1/4 cup of fresh parsley.
  11. Gently toss the chilled mushrooms with the parsley.
  12. Thread onto cocktail sticks and serve with Bloody Marys, chilled tomato juice, or as desired.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

3g

Fat

0g

Carbs

0g