Appetizers / Soups / Salads

Lemon pickled mushrooms is for Side Dish.

Lemon pickled mushrooms takes 15 minutes to prepare.

Lemon pickled mushrooms takes 15 minutes to cook.

Lemon pickled mushrooms makes 10 servings.

The ingredients for Lemon pickled mushrooms are:

60ml (1/4 cup) freshly squeezed lemon juice
180ml (3/4 cup) water
1 scant tsp black peppercorns
1 scant tsp green peppercorns
1 rounded tsp whole coriander seeds
2 sprigs fresh herbs, e.g. thyme or marjoram or dill
2 Tbsp honey
salt to taste
750g very fresh button mushrooms (champignons)--the smallest you can find

Here is how you make Lemon pickled mushrooms:

Clean mushrooms with a brush or paper towel (do not wash). Leave small mushrooms whole, cut larger ones in half.Squeeze lemons, pour juice into large saucepan.Rinse the lemon squeezer with the water, add to saucepan.Add seasonings, bring to boil.Immediately add mushrooms. Stir so they are evenly coated in the liquid. As soon as the liquid comes back to a boil turn heat down to a bare simmer. Cook without the lid, stirring gently from time to time to make sure all the mushrooms get submerged in the liquid. Leave to cool in the cooking liquid. Refrigerate and eat within a week.Serving Size: approx. 10Number of Servings: 10Recipe submitted by SparkPeople user SUNNY112358.

The nutritional information for Lemon pickled mushrooms is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 33.6

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 3.5 mg
• Total Carbs: 7.0 g
• Dietary Fiber: 1.0 g
• Protein: 2.5 g

The dietary needs meet for Lemon pickled mushrooms is Vegetarian