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Pickled mushrooms with pearl onions recipe

Pickled mushrooms with pearl onions recipe


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  • Recipes
  • Dish type
  • Preserves
  • Pickles

Tasty pickled mushrooms with pearl onions and carrots. Great as a starter or when added to a salad.

7 people made this

IngredientsMakes: 10 (200ml) jars

  • 1kg button mushrooms
  • 1 teaspoon salt
  • Brine
  • 600ml water
  • 250ml vinegar
  • 2 teaspoons salt
  • 2 teaspoons caster sugar
  • 3 carrots, sliced
  • 20 pearl onions
  • 10 bay leaves
  • mustard seeds
  • allspice berries
  • peppercorns

MethodPrep:10min ›Cook:20min ›Extra time:20min marinating › Ready in:50min

  1. Bring water in a large saucepan to a gentle simmer. Add mushrooms and salt. Cover, and cook for 10 minutes. Drain and set aside.
  2. In a separate large saucepan, prepare the brine by combining the 600ml water, vinegar, salt and sugar. Boil for 10 minutes.
  3. Prepare 10 sterilised 200ml jars. In each jar layer the mushrooms, carrot, 2 onions, one bay leaf, some mustard seeds, a few allspice berries and peppercorns. Pour in the brine to cover the mushrooms.
  4. Tighten the lids and place the jars in a large pot with water up to 3/4 their height. Bring to the boil for 20 minutes. Carefully remove the jars from pot and set aside upside down to cool.

Tip

If pearl onions are not available, try using small shallots.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(5)


Recipe Summary

  • 16 white pearl onions (about 1 cup), root ends trimmed and scored with an X
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 1 1/2 tablespoons mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns

In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.

Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.


  • 1 pound oyster mushrooms
  • 2 1/2 cups rice vinegar
  • 1 small onion, sliced
  • 1 tablespoon pickling salt
  • 1 tablespoon sugar
  • 1/4 teaspoon black peppercorns
  • 2 bay leaves
  • 2 garlic cloves, peeled and sliced

Wash oyster mushrooms well and chop them into pieces.

Bring a pot of salted water to a boil and simmer the oyster mushrooms for 8-10 minutes, until they’re tender.

In a medium pot, combine vinegar, onion, salt, sugar and peppercorns. Bring to a boil.

When the oyster mushrooms are tender, drain them well and transfer them to the brine.

Cook mushrooms in brine for 5 minutes.

Divide bay leaves and garlic between two prepared pint jars.

Pack oyster mushrooms and onions into jars and top with brine, leaving 1/2 inch headspace.

Use a wooden spoon or chopstick to remove air bubbles from jars. If necessary, add more brine to return the headspace to 1/2 inch.

Wipe rims, apply lids and rings and process jars in a boiling water bath for 15 minutes.

When time is up, remove jars from canning pot and let jars cool on a folded kitchen towel.

When jars are cool, check lids to ensure a good seal. Any unsealed jars should be stored in the refrigerator.


  • 3 lbs onions (any type)
  • 2 cups of apple cider vinegar
  • 2 cups white vinegar
  • 1 clove of garlic (peeled, pureed, or crushed)
  • Pint jars (only use canning-approved jars made by companies like Ball or Kerr)
  • Water bath canner or large stock pot with a rack inside
  • Jar lifter (or a set of tongs)
  • Ladle
  • Lids (do not reuse these)
  • Rings (these may be reused)
  • Bowls for cleaning and peeling onions
  • Stockpot for preparing brine
  • Estimated Prep Time: 2 hrs
  • Estimated Cook Time: 10 minutes

Classic Coq Au Vin with Mushrooms and Pearl Onions

If you haven’t noticed, I’m a huge proponent of classic French and Italian recipes. I think they are called the classics because they never go out of style and they literally involve just about every cooking method you will ever need to know to be successful in the kitchen. This classic coq au vin recipe with mushrooms and pearl onions uses techniques such as marinating, small dicing, roughly chopping, creating a bouquet garni, caramelizing, roasting, pan searing, and braising among a few others. If you can master the classics then you can master your kitchen!

Coq au vin, as well as boeuf bourguignon, is one of those dishes that you can graze upon all day. It’s much like a stew or soup except you have large pieces of protein that make it extremely rich and filling. I like to take little pieces off of the chicken along with tons of carrots and mushrooms and eat like 4 bowls of it throughout the day. Coq au vin is just so good and believe it or not it is incredibly easy to make.

In my recipe, I marinated the chicken because of the exceptional flavors it brings forth into the recipe. I do want to say that you definitely do not have to do this, especially if you have time constraints. Whenever it comes to marinating, you should always do it at least overnight for the best results. However, if you’ve only got 4-6 hours to spare then take what you can get. If you have no time to marinate at all, then using those roasting and caramelizing techniques will be key to your success in this recipe. Since we are cooking chicken in wine, a wine marinade will be just the trick to further enhance this recipe. Coq au vin traditionally uses wine from the Burgundy region in France, and Pinot Noir is by far the most popular red wine in that area, so that’s what I’m going to use.

First you render some bacon fat and then you sear off your protein only to set it to the side and caramelize up your veggies. The Staub Coq Au Vin Dutch Oven is made for this. It’s oval shaped so that you can ensure you are browning every square centimeter of the chicken. You add in your wine and stock and simmer with the chicken for just about 45 minutes or until it is finished. The one thing about this coq au vin is that outside of marinating, this recipe only takes about 90 minutes from start to finish. If you ask me, that’s not too bad for such a classic recipe.

While the chicken and veggies are simmering in the wine and stock, this is a great opportunity to go ahead and roasts off your mushrooms and pearl onions. Be sure to brush off any access dirt or particles from the mushrooms before roasting. Add this goodness into the coq au vin casserole dish mix and serve it up with some fresh thyme and parsley. Go ahead, impress your guests with this one!


Brandy Chicken With Mushrooms and Pearl Onions…

After my post last week that featured one of my favorite go-to recipes, chicken roll ups , I thought I would be off of the chicken bandwagon for awhile. But lo and behold the very next day I got my copy of Cooking Light in the mail and what was this months feature but 󈫼 ways for perfect chicken!” On the cover was an enticing picture of chicken smothered in mushrooms and pearl onions and I thought, I just gotta make this one. And so I did, last night.

I am always on the look out for a good chicken recipe and this issue features an abundance of them, but I was drawn to the recipe pictured on the cover. I’d never cooked with Brandy before and was a little fearful and skeptical. I looked online to see if there was a viable substitute for brandy, as I don’t drink it and would use it only for cooking, but the information I found stated there really was no substitute. Wine was mentioned as an alternative but it would not provide the same flavor. So off to the liquor store I went. I actually found a small bottle of Korbel brandy for $10 and so I figured I could live with that. Other than fresh thyme and pearl onions, all the other ingredients I already had in the house so this seemed like a no-brainer. So here is my rating and lessons I learned making the dish for the first time.

Rating: A- for the recipe B- for the instructions. As I’ve mentioned several times I am not an intuitive cook so I need for the directions to be explicit and correct. I tend to take things literally, but more and more I am beginning to trust my instincts. I enjoyed this recipe, would definitely make it again and maybe even experiment using wine instead of brandy. I’ll explain all that in my lessons learned.

Lightly Dust With Flour and Cook In Olive Oil Until Almost Done

Lesson Learned 1: The time of this recipe was overestimated in my opinion. The recipe calls for halving boneless skinless chicken breasts, thus making a “cutlet”. So how do you define cutlet? I’m thinking about a quarter of an inch thick, right? When I halved a breast I wound up with 2 pieces that were a half inch thick. I decided to use that thickness instead of pounding them out based on the cooking time for the recipe, 43 minutes (how they came up with 43 versus 42 or 44 gives me a chuckle), taking into consideration I was not making as many “cutlets” as called for in the recipe so I was cooking a lesser amount of meat but at a greater thickness. My pieces of chicken were probably double the size of what I assume a cutlet should be (and that’s another thing that aggravated me, the recipe never defined the thickness of the cutlet – you just can’t assume every knows). I found that using that time as a guide for the rest of my meal wound up giving me slightly overdone chicken. I think one of the common errors most cooks make is overdone boneless skinless chicken breasts. Next time I make this I’ll reduce the cooking time by 7-10 minutes. Because I planned the rest of my meal around that 43 minute timeframe, I wound up keeping the dish on a very low simmer until everything else was ready and I think that lent to having slightly overdone chicken breasts. Mind you, they were not bad, but I do know the difference between a chicken breast that is juicy and tender and one that is overdone. (OK, I’ll get off of my soap box now).

Lesson Learned 2: Cooking with brandy did not wow me. I’m not sure what I expected the flavor to be, but it really did not supply the depth of flavor I thought it would. The recipe calls for cooking the brandy down until it’s almost evaporated (which I did) but the chicken stock that I added next seemed to overpower it. Next time I might leave a little more brandy in the pan or try this with either red or white wine. Most of the information I looked at regarding a substitute for brandy recommended using white wine, but I think red wine (like a good merlot) could also make this recipe interesting.

Lesson Learned 3: You also have to be careful cooking with brandy as it can produce a large amount of flame coming out of your pan. The recipe states that you should take the pan off the heat add the brandy and then put it back on the heat. I would highlight something like that in a recipe and even do a warning that if you don’t you could produce a large flame and injure yourself. Again, not everyone is a seasoned chef and I think a pointed warning would be helpful.

Cook Mushrooms Until Browned and Onions are Slightly Caramelized

Lesson Learned 4: This recipe called for button mushrooms. I never use button mushrooms anymore now that baby portobello mushrooms are so easy to get. I think button mushrooms are virtually flavorless and baby bellas stand up to the cooking process better and have a much better texture. So I substituted baby portobello mushrooms for button mushrooms and I highly recommend it.

Lesson Learned 5: The original recipe cooked 8 cutlets and called for 1 teaspoon of fresh thyme leaves. One teaspoon was not enough even for my recipe for two people. I would recommend two teaspoons of fresh time for four servings. With one teaspoon I could barely see the thyme much less taste any flavor from it.

Lesson Learned 6: Adding the butter at the end gives a nice silkiness and shine to the sauce. Don’t skip that part.

Even with some of the issues, this recipe is a keeper and one I will continue to play with. What I also like about this recipe is the progressive cooking process allows you to do your clean up in stages, so by the time I served dinner the only prep dish that needed to be washed was the skillet. I liked that aspect a lot. So here is my version of that recipe:

Brandy Chicken With Mushrooms and Pearl Onions

  • Servings: 4
  • Time: 45 Minutes Including Prep
  • Difficulty: Medium

INGREDIENTS:

2 boneless skinless chicken breasts halved (ideally 1/2 inch thick)

1 jar of pearl onions or 1 box of frozen pearl onions (thawed and drained)

6 – 8 ounces of baby portobello mushrooms sliced

2 teaspoons of fresh thyme

Halve the chicken breasts horizontally. Pat dry and season with salt and pepper. Dredge chicken breasts in flour and shake off the excess.

Heat skillet with just enough olive oil to lightly coat it. Cook chicken breast for 4 minutes on each side until almost cooked through. Remove them from the skillet and wrap them in foil to keep them warm.

Add some additional oil in the pan. Add mushrooms and cook for 2-3 minutes and then add the onions. Continue to cook until mushrooms are nicely browned and onions begin to caramelize. Remove from the pan and set aside.

TAKE THE PAN OFF THE HEAT AND ADD THE BRANDY (this is important so as not to produce a flame). Put the pan back on the heat and cook down the brandy by half. Whisk together the chicken stock and cornstarch until smooth and add it to the skillet. Continue to whisk the mixture for a couple of minutes until smooth and mixture begins to bubble.

Return chicken, mushrooms and onion to the pan, reduce heat and simmer for 3-5 minutes. Add salt, butter and thyme. Serve once the butter has melted.


Quick Pickled Pearl Onions

Ingredients

  • 1 cup pearl onions peeled
  • Salt
  • 1/2 cup water (120 g)
  • 1/2 cup red wine vinegar (120 g)
  • 1/2 cup sugar (100 g)
  • 1 1/2 Tbs mustard seeds preferably a mix of yellow and brown
  • 1/2 tsp coriander seeds
  • 1/2 tsp black peppercorns

Instructions

Ingredient discussion:

Peeling the onions is the hardest part of this recipe, but it’s not that difficult.

We think that mustard seeds are the key here if you don’t have those, figure out something else to make with the pearl onions. We think the coriander seeds could be omitted or replaced by allspice berries. Just so you know, peeling the pearl onions will be the most time-consuming part of this recipe. We’ve read that you can blanch and shock them and they’ll slip right out of their skins. We tried that the other day and it didn’t really work well, so we just peeled them with a knife. It’s only a cup.

Procedure in detail:

Boiling will quickly cook the onions somewhat, making it easier to absorb the pickling liquid.

Cook onions. Bring a small saucepan of salted water to a full, rolling boil. Add the onions and boil until partly tender, about 2-3 minutes, depending on the size of the onions. The original recipe called for them to be completely tender (8 minutes of boiling), but we wanted just a slight crunch to our pickled onions.

Drain. Empty the pan into a colander and rinse the onions with cold water. This will stop the cooking, plus it’ll get rid of some of the strong onion flavor. Keep rinsing until the onions are chilled. Transfer to a pint-sized jar or a small bowl.

Bring the brine to a full boil to start getting flavors out of the spices.

Make brine. You can use the same saucepan that you cooked the onions in for making the brine simply rinse it. Combine all the remaining ingredients in a small saucepan and place over high heat. Stir until the sugar dissolves completely, and bring to a boil.

Pickle. Pour the brine over the onions, place a lid on top, and refrigerate at least overnight for the flavors to meld.

Easy, easy, easy. We haven’t tried these yet, but you can be sure that they’re easy to make (sort of like all pickles). We’ll provide a rating at a future date.


Pickled Onions

I had several requests for the recipe I use for the pickled onions pictured with my turnip greens, so I promised to squeeze it in here over the weekend, between all the holiday posts for turkey and dressing and all those side dish goodies we're all looking forward to here in a few days.

The British have their pickled pearl onions, often served as an appetizer at local pubs, but the South, well, we have our own version of pickled onions. You'll most often find ours served family-style at catfish houses, right alongside the all-you-can-eat fried catfish, turnip greens, coleslaw, fried okra, and cornbread.

For pickling, I prefer the sweeter onions myself, though you can use regular yellow onions, white onions and some folks even like to pickle the purple onions. Those are a bit to strong for me, so for my taste it's sweet. Vidalia onion season is, of course, short-lived, and over until next spring, but you can find other sweet onions year round now. Shuman's sweets are pretty good and they are available year round from sources all over the world.

Pickling onions only requires a very basic sugar and vinegar mixture, some salt and pepper, and you can keep them as simple as that. I also like to add a little garlic and a few basic pickling spices to mine for a little extra flavor. You could certainly omit the pickling spices and have a very good pickled onion. If you want a tangy dill version, like that pictured above, include the dill weed, but if you prefer a more heavily sweetened pickled onion, omit the dill and use a little more sugar. I also find the apple cider vinegar to be less tangy to my taste buds than plain white vinegar and a good flavor enhancement, so I almost always choose it over white, but use what you like the best.

Pickled onions are great as a condiment over all sorts of southern field peas, purple hulls, crowders and all kinds of beans, including pintos and even baked beans. I sure love them with any kind of greens. They're also great on hot dogs, burgers and sandwiches, chopped up in potato or pasta salads, in coleslaw, or even in deviled eggs. Take a scoop of them, caramelize in a skillet with some butter, then add them to a fried bologna sandwich, slapped between two slices of Bunny bread with yellow mustard. Heaven.

Recipe: Pickled Onions

  • 4 cups of thinly sliced Vidalia or other sweet onion
  • 1-1/2 cups of apple cider or white vinegar
  • 1 cup of granulated sugar
  • 1 teaspoon of hot pepper sauce
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of mustard seed
  • 1 teaspoon of celery seed
  • 2 teaspoons of dry mustard
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of kosher salt , or to taste
  • 1/4 to 1/2 teaspoon of freshly ground black pepper , or to taste
  • 1/2 teaspoon of dill weed , optional

Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar. Whisk the remaining ingredients together until sugar is completely dissolved. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, bbq, serve over beans, greens or chop and add to a wide variety of recipes.

Cook's Notes: If you prefer a sweeter pickle, eliminate the dill weed and increase sugar another 1/2 cup or more to taste. May also substitute red onion, however, be aware the taste is stronger than sweet onion and that the color will be more on the pink side. This recipe is not intended for canning, which requires a different process, but they will last several months when stored tightly covered in the refrigerator.

Check These Recipes Out Too Y'all!

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Pickled Onions

This old-fashioned pickled onion recipe is truly a national treasure in Great Britain. The onions appear alongside fish and chips, on a Ploughman's Lunch, with savory pies, and just about every dish where they can. You can buy any of the hundreds of commercial varieties groaning on the supermarket shelves, but nothing beats a jar of homemade pickled onions.

Click Play to See This Pickled Onions Recipe Come Together

We will not pretend that, though easy to make, the process of pickling onions isn't quite tedious. So put the radio on or prop the iPad up and catch a little music while you are doing it. You will soon discover that pickled onions are so worth the effort, and you can lighten the load and save yourself hours if you read the note about peeling onions at the start of the recipe.

Tiny pickling or button onions are mainly available in the autumn and if prepared and stored early enough will be perfect for Boxing Day to eat with cold meats or pork pie. Some say Christmas is never the same without them. Also, they will keep almost year-round on a pantry shelf with no need to refrigerate.


Slow Cooker Herbed Mushrooms and Onions

These Buttery Slow Cooker Herbed Mushrooms and Onions are a great topping for burgers, a must for summer barbecues!

We love easy summer recipes like this one. We make this steak topping along with Slow Cooker Jalapeno Corn for an easy dinner!

Slow cooked onion and mushrooms are amazing and easily done right in the slow cooker. Top a burger or steak with these buttery vegetables.