Marinating Mushrooms
Sauces and Marinades • Russian
Description
For marinating, it is recommended to use porcini mushrooms, birch boletes, and aspen boletes, as well as butter mushrooms and autumn honey mushrooms. Choose young, firm mushrooms without any signs of worm damage. Each type of mushroom should be marinated separately.
Ingredients
- Fresh Mushrooms 0 lbs
- Salt 1½ tablespoons
- Vinegar essence 5 fl oz
- Bay leaf 1 piece
- Green peppercorns 0 oz
- Cinnamon 0 oz
- Ground clove 0 oz
- Dill 0 oz
Step-by-Step Guide
Step 1
Clean the mushrooms, sort them by size, trim the stems (remove the skin from butter mushrooms), then carefully rinse them in cold water and drain them in a colander to let the water drain well.
Step 2
Pour water into a pot, add vinegar and salt, then add the prepared mushrooms and start cooking.
Step 3
When the water boils, skim off the foam, add the spices (bay leaf, pepper, cloves, cinnamon, dill), and cook for another 20–25 minutes, stirring gently to ensure even cooking.
Step 4
When the mushrooms are ready (they sink to the bottom), remove them from the heat and let them cool, then transfer them to ceramic or glass containers.
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