Stuart Brioza's Mushrooms in Pickle-Brine Butter Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Genius Recipes



7 Ratings

  • Serves 6 to 8, but scales down well

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Author Notes

Unless you're approaching the proportions used for pickles (i.e. literally swimming in brine), it's just a contained burst of acid, salt, and mulled seasonings that together work background magic. Used in tablespoons, not pints, it doesn't announce itself, but somehow makes the butter and mushrooms speak louder and more clearly. Adapted slightly fromFood & Wine and State Bird ProvisionsGenius Recipes

  • Test Kitchen-Approved

What You'll Need

  • 1 stick plus 1 tablespoon unsalted butter
  • 6 tablespoonsextra-virgin olive oil
  • 3 medium shallots, thinly sliced (1 1/2 cups)
  • 3 poundsmixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
  • 3/4 cupbrine, strained from a jar of dill pickles
  • Kosher salt
  • Pepper
  1. In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add 1/3 of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add 1/3 of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add 1/3 of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm.
  2. Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper to taste and serve.


  • American
  • Vegetable
  • Mushroom
  • Shallot
  • Pickle
  • Butter
  • Brine
  • 5 Ingredients or Fewer
  • Father's Day
  • Fall
  • Mother's Day

See what other Food52ers are saying.

  • Virginia Howard

  • Christine Nickel

  • JJ Avinger-Jacques

  • zooey

  • Courtney C

Recipe by: Genius Recipes

Popular on Food52

24 Reviews

Matt N. May 21, 2020

I broke down and saved this recipe for just 1 pound of mushrooms -- which is how it's actually prepared -- and just noted that the dish can be scaled up by repeating. A very nice side dish for 2 or 3.

Virginia H. December 13, 2018

I wonder if this would work in a crustade, I make a mushroom crustade with cream to bind it, it just might hold together without cream. I'll try it and find out!

[emailprotected] June 6, 2018

Sounds Great, I use picle juice in tune fish too, adds a real nice tang!

CondimentQueen April 19, 2018

Awesome. I have a jar of wonderfully flavourful brine from some locally made pickles and was wanting something to do with it. I will make this recipe this weekend. Thanks for re-running this article.

KKLCQ November 18, 2016

Are these good made a day in advance or better prepared just before eating?

Christine N. January 14, 2016

Have you ever attempted this with banana pepper brine? I always have some left over. A Greek restaurant I used to work for used it in a vinaigrette. I wonder how it would meld here....!

Maggie March 21, 2016

OMG do it! That would be good!

JJ A. January 3, 2016

This recipe sounds as if it would transform into mushroom soup very nicely!

zooey October 17, 2015

omgsh - this was AMAZING. i didn't have any shallots and used shiitake. i served it with a poached egg on top for an easy dinner. super impressed! great use for extra brine.

Brooke August 14, 2015

Courtney C, have a recipe for Porcini gravy?

Courtney C. August 12, 2015

I was so happy when I tried this. I had some beautiful oyster mushrooms from the farmer's market. I used only butter and cooked until the mushrooms began to develop a nice crust. The pickle brine was a phenomenal addition - just enough acid to perk them up. I served the mushrooms over Parmesan polenta with a thick Porcini gravy.

MsBunny June 19, 2015

Another way we use pickle brine is to fill the jar with hard-boiled eggs and let them steep for a couple days. Yum.

SophieL December 1, 2020

What a fantastic idea! I'm definitely going to try this - genius (IMHO)!

Michele @. June 10, 2015

I've been thinking about these lovely mushrooms since you published the recipe and finally got to make a "dinner for two" version of it tonight... They were an incredible side for our grilled pepper crusted steaks! So simple and so, so good. Thanks!

Yolanda May 29, 2015

I just made this & it is really good! I used 1/3 the amount of butter & olive oil. Also added garlic, pepper, & herbes de Provence because I al use these with mushrooms. I only used 2 tablespoons of he pickle brine per batch. BUT on the last batch, I used 2 tablespoons of olive brine instead. OMGness! That took it to another level!!! It was stronger & tasted more savory but when I mixed all 3 batches together, I was literally eating it out of the bowl just like that! It tastes DIVINE! I'm getting ready to put this mixture on some flatbread with some mozzarella & nobody can't tell me nothin'! Trust & believe.

Tom May 24, 2015

Is this recipe referring naturally fermented pickles?

Kristen M. May 24, 2015

The recipe is referring simply to any sort of classic dill pickle brine, but it's very flexible.

Idette B. May 24, 2015

I am definatly going to prepare these mushrooms. I have pickle brine in th fridge .

Heatherpete May 21, 2015

Would love to know the make and model of that serving dish above please! Is it pewter/metal or ceramic?

Kristen M. May 24, 2015

It's pewter and I picked it up in a second hand store for $3! I was pretty excited.

foofaraw May 20, 2015

I am not sure that 3 medium shallots resulted in 1 1/2 cups. Would you mind checking which measurement is correct please?

Kristen M. May 20, 2015

lleello, see my response to steve below!

stevestroud May 20, 2015

A comment on one of the ingredient amounts: I cannot imagine how 3 sliced shallots could possibly equal 1.5 cups - those would be some incredibly large shallots! Did you mean 3 sliced shallots = 1/2 cup??

Kristen M. May 20, 2015

Shallots vary in size (and you will probably need to use whole shallots, as opposed to lobes of a shallot), but yes, this is correct! When sliced as opposed to minced, they take up more volume in the cup. And if you have more or less, the recipe will still be good.

Stuart Brioza's Mushrooms in Pickle-Brine Butter Recipe on Food52 (2024)
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