Inspect mushrooms and brush off any debris. Trim off any substrate remaining on the stems and separate individual stems of mushrooms like oyster and pioppino into individual pieces, and cut larger varieties like king trumpets into thin planks or sticks. Set aside.

Divide herbs and spices equally between two clean pint jars and set aside.

Combine water, vinegar, salt, and sugar in a medium non-reactive saucepan over medium-high heat. Bring to a boil, stirring to dissolve salt and sugar.

Place mushrooms into the saucepan and boil in brine for 1 minute. Remove mushrooms with a slotted spoon and divide evenly between the two pint jars. Pour hot brine over the mushrooms, leaving 1/2 inch headspace.

Let jars cool to room temperature, then store in the refrigerator. Allow jars to cure overnight before enjoying. Pickled mushrooms will last in the fridge for around one month.