Plum Reaper Pickled Mushrooms

Here’s What You’ll Need:

• 1 pound button mushrooms, trimmed and cleaned well

• 1 cup red wine vinegar

• 1/2 cup water

• 1/4 cup Yellowbird Plum Reaper Hot Sauce

• 2 cloves garlic, smashed

• 1 sprig fresh thyme

• 1 teaspoon paprika

• 1/2 teaspoon onion powder

• 1 teaspoon lemon zest

• 1 teaspoon black peppercorns

• 1 teaspoon kosher salt

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Toss the cleaned mushrooms with 1 tablespoon of olive oil and a pinch of salt and pepper.

3. Spread mushrooms out in a single layer on the baking sheet and roast for 20-25 minutes, or until tender and slightly browned, ensuring there’s no residual water left on the parchment.

4. While mushrooms roast, in a saucepan, combine the red wine vinegar, water, Yellowbird Plum Reaper Hot Sauce, smashed garlic, thyme sprig, paprika, onion powder, lemon zest, peppercorns, and salt.

5. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes to meld the flavors.

6. Let the roasted mushrooms cool slightly, then transfer them to a large, clean glass jar.

7. Pour the hot pickling brine over the mushrooms, ensuring they are fully submerged.

8. Seal the jar tightly and allow it to cool to room temperature.

9. Refrigerate the mushrooms for at least 24 hours to let the flavors develop.