Marinated Porcini, Honey Mushrooms, Aspen and Birch Boletes
Among wild mushrooms, porcini, honey mushrooms, aspen boletes, and birch boletes hold the firmest texture and won’t slump in the marinade, which is exactly why this recipe calls for them. Unlike salt-curing, this method leans on a clear sweet-and-sour note from vinegar essence and sugar, with cinnamon and clove trailing a faint spiced hum behind it.
The one thing not to skip: let the mushrooms cool completely before you pack the jars. Cool mushrooms settle tighter and drink in the marinade far better than warm ones. And the vinegar essence goes straight into the jar rather than being simmered with the mushrooms, which keeps the acidity sharp instead of dulled by boiling.
Serve them with finely minced onion and a thread of aromatic sunflower oil, the classic cold starter next to boiled potatoes. Prefer it milder? Ease off the essence and add a splash more water. Don’t rush to open the jar either; a week’s rest lets the spices come fully forward.
Part of Ukrainian cuisine — 448 more recipes in the section.
You might also like
Ingredients
Instructions
Cut up the mushrooms, rinse them thoroughly, boil in salted water, and drain in a colander.
Let the mushrooms cool, then pack them tightly into glass jars; 1-liter or half-liter jars are the most convenient.
To each 1-liter jar, add the vinegar essence, sugar, salt, bay leaves, allspice peppercorns, and a little cinnamon and clove.
If the marinade doesn't fully cover the mushrooms, top up with boiled water to the right level.
Sterilize the jars and seal with lids, or store them in the refrigerator.
Reviews
There are no reviews yet.