It is quite an interesting fact that marinated mushrooms are most known as classic Russian dish, regardless of the fact many world kitchens make an extensive use of this wonderful ingredient. Marinated mushrooms – be it champignons or any other – were mostly considered either as pickles or, more popular, as the bite following a shot of an ice chilled vodka. So, as a tribute to this wonderful dish, here’s my version of it – quick, easy and very tasty!
For 500 g (a bit more than 1 lb) mushrooms we will need:
- 500 ml (1/2 quart) of water
- 1 tbsp salt
- 1 1/2 tbsp brown sugar
- 50 ml (3 1/2 tbsp) apple cider vinegar
- 50 ml (3 1/2 tbsp) vegetable oil (not olive!)
- 10 allspice berries
- 3 bay leaves
- 3 garlic cloves
Step 1 – wash the mushrooms thoroughly to get rid of all the dirt. Big ones will have to be cut in 4 or more, small ones can remain whole.
Step 2 – thinly slice the garlic cloves, then place them in a large saucepan, add water, salt, sugar, allspice, bay leaves and oil. Bring to boil and simmer for 5-7 minutes.
Step 3 – add the mushrooms and cook, stirring from time to time, for 7 – 10 minutes.
Step 4 – now add the vinegar and simmer for final 5 minutes.
Step 5 – place the mushrooms in the jars, cover with hot marinade, cover tightly and let cool. Then refrigerate for 24 hours – and bon appetite! 🙂