Pickled Honey Mushrooms in Vinegar (Sweet and Sour)

While Honey Mushrooms (Armillaria ostoyae) offers numerous benefits, it is absolutely crucial to remember its proper cooking process. Honey mushrooms are mildly poisonous when raw, and it is essential to cook them for at least 20-25 minutes, ideally 30 minutes, to prevent digestive issues.
For consumption, the caps of younger fruiting bodies are primarily recommended, as the stems tend to be too tough. Some individuals may not tolerate them well and might experience flu-like symptoms. Honey mushrooms are not suitable for drying.
But once properly prepared, this mushroom offers a wide range of culinary possibilities.

Pickled Honey Mushrooms in Vinegar (Sweet and Sour)

A subtly spicy and tangy treat—perfect alongside roasted meats, in salads, spreads, or as a refined garnish.

What you will need (Ingredients):

• Honey mushrooms (caps of younger fruiting bodies)

• Water

• Vinegar (5 % acidity)

• Sugar

• Salt

• Bay leaves

• Allspice berries

• Black peppercorns

• Optional: garlic cloves, onion slices

How to prepare (Instructions):

1. Pre‑boil the mushrooms
   Clean the mushroom caps. Pre‑boil in salted water with a bay leaf for 20–25 minutes. Drain and allow them to drip dry.

2. Prepare the brine
   In a pot, combine water, equal volume of 5 % vinegar, sugar, salt, bay leaves, peppercorns, and allspice. Bring the mixture to a boil.

3. Jar the mushrooms
   Pack the drained mushrooms into sterilized jars. Add garlic and onion slices if using.

4. Pour over with brine
   Carefully pour the hot sweet‑and‑sour brine over the mushrooms, fully covering them in the jar.

5. Seal and sterilize
   Seal the jars tightly and sterilize at 80 °C for at least 30 minutes (optional but recommended for longer storage).

6. Cool and store
   Let jars cool to room temperature. Store in a cool place. For best flavor, wait at least 24 hours before consumption.

Usage & tips:

• Use as a tangy side, sandwich garnish, or in salads.

• Properly sealed and sterilised, jars can keep for many months. Refrigerate after opening.

• Feel free to experiment with spices like juniper, mustard seed, or add carrot or dill. A 3:2:1 ratio (water:vinegar:sugar) works well too

Always cook honey mushrooms thoroughly! Raw or undercooked honey mushrooms can cause digestive upset. Pre-boiling is essential.

This was our fourth recipe to cook those delicious Honey mushrooms more to come in the coming weeks!

Want to learn more about the Health benefits of the honey mushrooms check out our dedicated article : Armillaria ostoyae: A Hidden Forest Treasure with Many Benefits

And if you want to learn more on those surprising fungi you can check this out : Wikipedia