Marinated White Mushrooms
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
1
Description
You can also marinate aspen mushrooms.
Ingredients
- Porcini Mushrooms - 2 lbs
- Salt - 0.7 oz
- Sugar - 0.4 oz
- Bay leaf - 2 pieces
- Clove - 2 pieces
- Green peppercorns - a pinch
- Allspice berries - 5 pieces
- Pasilla Pepper - a pinch
- 9% Vinegar - 1 fl oz
Step by Step guide
Step 1
Any small, young mushrooms with a firm texture are suitable for pickling. The ideal size for white mushrooms is no more than 5 cm in height, with a sturdy stem. Having mushrooms or their pieces of uniform size is not only about aesthetics but also practicality: evenly sized pieces will cook and pickle at the same time and evenly.
Step 2
Prepare them as follows: first, cut off the stem and check its firmness. If it is firm, keep the stem and cut the cap (without the gills) into quarters; if it is soft, just keep the cap. Worm holes are not a major concern as long as the stem is firm and not rotten. Autumn porcini mushrooms are ideal in this regard, as they are the least likely to be infested with worms. Cut small mushrooms into quarters along with the cap, and leave the smaller ones whole.
Step 3
Soak the mushrooms in a salt solution (20 grams of salt per 1 liter of water) for 15–20 minutes. The salt helps to clean the mushrooms not only from worms and slugs but also from dirt and moss, which can get tightly packed in the space between the stem and the cap, making it difficult to wash them out with water alone.
Step 4
Wild mushrooms should be cleaned immediately after gathering. The longer they sit after being picked, the more moisture they will lose, making them harder to clean. A freshly cut mushroom has a stem that is very easy to clean. Mushrooms bought at the market should first be soaked in salt water, which will make cleaning the stems much easier.
Step 5
Soak the cleaned mushrooms in a salt solution and then boil them. Transfer them to a pot by hand to avoid disturbing the layer of dirt that has settled at the bottom. If you pour off the water through a sieve, everything that has come out of the mushrooms will end up back on them.
Step 6
The pot should be 2 to 3 times larger than the volume of the mushrooms, as the mushrooms will float while cooking and take up a lot of space. Place the mushrooms in lightly salted boiling water. The amount of water is not critical, as long as there is enough to create space between the mushrooms. Cook for 20 minutes.
Step 7
When foam appears, remove it with a spoon.
Step 8
As soon as the mushrooms settle at the bottom, turn off the heat. Pour cold water into a bowl or add ice to it, and transfer the mushrooms from the pot into the bowl. This is necessary to quickly cool the mushrooms and halt the internal softening processes, lowering their temperature. They don't need to stay in the water for long; the main thing is to stop the cooking process. Then, drain the water.
Step 9
Place the boiled mushrooms into prepared jars to assess how much product you will have. Do not pack the mushrooms too tightly; keep in mind that the marinade will be absorbed by the mushrooms, and they will expand slightly in volume. You will need about as much marinade as the total capacity of the jar. Boil the mushrooms in the marinade; some of the marinade will be absorbed by them, and the rest should be poured on top in the jars.
Step 10
For 0.5 liters of water, use 20 grams of salt and 10 grams of sugar, 2 bay leaves, 2 cloves, a pinch of black pepper for heat, a bit of allspice for aroma, and a little pink pepper, partly because it looks beautiful in the jar.
Step 11
Add everything to cold water and bring to a boil. The marinade should taste like over-salted water. If the sweetness of the sugar is too pronounced, add more salt. Let it boil for 10 minutes.
Step 12
Add vinegar. 50 ml is an average amount. Those who prefer a more tangy flavor can add more. Be sure to taste the marinade.
Step 13
Add the mushrooms to the boiling marinade and let them simmer for 10 minutes. Larger mushrooms can be cooked for 20 minutes.
Step 14
Transfer the mushrooms to jars, then fish out the spices and add them to the mushrooms. Pour the marinade over everything. The mushrooms in the jar should touch each other but not be pressed down. The top layer of mushrooms should be covered with marinade by about 1 mm. Those who are impatient can eat the mushrooms the next day, but it's better to wait at least 3 days.
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