Marinated Mushrooms with Horseradish and Carrot
A homestyle preserve in which mushrooms are marinated alongside horseradish, carrot, and onion. The vegetables do more than add color: grated carrot gives up a little sweetness, horseradish brings a fiery note while doubling as a natural preservative, and mustard with pepper make the flavor spicy and full.
The pivotal step is blanching the mushrooms in water spiked with citric acid. It keeps them from darkening and holds their light color, while the brief five-minute simmer draws off excess moisture and any lurking bitterness. Button, honey, or oyster mushrooms all work well; wild mushrooms must be thoroughly pre-boiled first.
Preserving secrets
Sterilize the jars and lids, and ladle the brine in while it’s hot, which extends the shelf life. Leave about two centimeters (three-quarters of an inch) of headspace so the marinade doesn’t overflow as you seal. And don’t rush to taste it: the flavor won’t come into its own until a week has passed, once the horseradish and spices have fully given up their aroma.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Wash the mushrooms, cut them into large pieces, and drop them into boiling water with salt and citric acid for five minutes.
Lift out the mushrooms with a slotted spoon, pack them into jars, add bay leaves, and sprinkle with mustard and pepper.
Top with the horseradish, along with peeled, washed onion cut into rings and the carrot.
For the brine, stir the salt and sugar into the water, heat it, add the vinegar, and bring to a boil.
Pour the brine into the filled jars, leaving 2 cm of headspace, and seal them airtight.
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