Marinated Button Mushrooms with Onion and Spices
This preserve turns everyday button mushrooms into a deeply spiced appetizer you unearth like buried treasure when you open the jar midwinter. The mushrooms are first simmered with a pinch of citric acid, which keeps the flesh pale, acidifies the brine, and aids preservation. Then they braise for nearly an hour in oil with onion, black and allspice peppercorns, and bay, long enough to drink in the spices.
Home-canning mushrooms demands discipline: sterilize the jars and lids without exception, and make sure the mushrooms sit fully under the oil and their own juices — that oil cap is what seals out air. Half-liter jars are processed in boiling water for a full two hours; don’t cut it short, because mushrooms are simply not something to gamble with.
Serving. Bring them out chilled, drizzled with fresh oil and scattered with finely chopped onion and herbs. They go beautifully with boiled potatoes (around 350°C oven, no — serve them cold) or as part of a spread. Wild mushrooms can stand in for button, but then extend the initial boil.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Boil the mushrooms for five minutes, adding 20 g of salt and 3 g of citric acid per 1 liter of water.
Drain the boiled mushrooms in a colander, let the water run off, transfer to a pot, and add the oil, finely chopped onion, black and allspice peppercorns, bay leaf, and 1 tablespoon of salt.
Stir the mixture and braise for forty minutes, then, while still hot, pack it into dry, pre-warmed jars.
Cover the jars with boiled lids, sterilize the half-liter jars for two hours, then seal and let cool.
Serve the mushrooms with fresh dill and parsley.
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