Pickled Button Mushrooms

As a serious mushroom fan, I have decided to try every approach I can to creating new recipes for them. Fried, grilled, stuffed, baked, it just wasn’t enough.

Pickling Brine:
1 Tsp Two Guys Grilling© Mediterranean Sea Salt
1 Tsp Raw Cane Sugar
1/4 Tsp Two Guys Grilling© Dill Seasoning
1/8 Tsp Celery Seed
1/2 Tsp Whole Black Pepper
1 Tsp Dry Chopped Onion
1/2 Tsp Dry Mustard
1/4 Tsp Two Guys Grilling© Granulated Garlic
1 Pinch Cinnamon
Equal parts of Seasoned Rice Vinegar, Red Wine Vinegar,
White Wine Vinegar, and Water
3 to 4 Sprigs Fresh Thyme
Combine all ingredients thoroughly and decant in a one gallon glass jar

Add:
2 –3 lbs button mushrooms- rinsed and patted dry

Refrigerate for at least one week. The longer the tastier.

The Mushrooms will shrink by 1/2 to 2/3 over the first week

A fan of Potato Vodka, I have found Pickled Button Mushrooms to be a fine additive to a toothpick. Pile three of these into a Martini and let the thirst quenching begin.