A fixture of the Russian zakuski table, marinated mushrooms are made by simmering small wild mushrooms in a vinegar brine with bay leaf and black pepper before jarring them. Their sour, spiced flavour makes them equally at home on a breakfast spread or a cold appetizer plate.
Boil the cleaned wild mushrooms for 5 minutes and drain — this first boil removes their bitterness.
Bring the water, vinegar, salt, sugar, bay leaf and peppercorns to a boil in a pan, then add the boiled mushrooms and cook for 10 more minutes.
Place the crushed garlic at the bottom of a sterilised jar, pour in the mushrooms with their brine, seal and leave to cool at room temperature.
Move the jar to the fridge and let it rest for at least 24 hours so the mushrooms absorb the vinegar's flavour. Just before serving, scatter over the chopped dill and drizzle with a teaspoon of olive oil.
Always discard the first mushroom-boiling water, or the brine will taste bitter. Sterilise the jar in boiling water before filling it.
If you cannot find wild mushrooms, small button mushrooms work too — just shorten the first boil by two minutes.
Admin DadaGastro · verified in test kitchenKavanozu açtıktan sonra buzdolabında kaç gün saklanabilir? Bir haftada bitiremeyiz, misafirler için hazırladım ama yarısı arttı; sirke oranını azaltırsam raf ömrü kısalır mı diye de merak ediyorum.
Sirke oranını azaltırsanız raf ömrü kısalır, malzemedeki 100 mililitre sirkeyi 70'in altına düşürmemenizi öneririm; kapağı sıkıca kapalı tuttuğunuz sürece kavanoz buzdolabında 2-3 hafta rahatlıkla saklanır.
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