Atjar Tumis Djamur (Mushroom Pickles)
Submitted by holiday
Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
30 minAtjar Tumis Djamur brings that sharp, vinegary punch that cuts through rich Indonesian curries and fried rice like a knife.
Fresh mushrooms and slivered shallots get simmered in vinegar spiked with cumin until just tender, then cool right in the pickling liquid. As they sit, the mushrooms soak up all that acidic, earthy flavor while maintaining their meaty bite.
This isn’t a long-fermented pickle. It’s ready in half an hour and lives in your fridge, waiting to brighten up your next meal.
Serve these tangy mushrooms alongside anything rich or coconut-creamy. They’re the perfect counterpoint.
Kitchen Tips
- Use a non-aluminum pan to prevent metallic flavors from the vinegar
- Weight the mushrooms down with a saucer so they stay submerged
- Don’t overcook; mushrooms should be tender but not mushy
- The pickles improve after a day in the fridge as flavors deepen
Ingredients
Directions
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes.
Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down.
Pour vinegar mixture over mushrooms to cover.
Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender.
Remove from heat and let mushrooms cool in the vinegar.
Drain and refrigerate until ready to serve.
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