Marinated slippery jack mushrooms
Young slippery jack mushrooms without the slimy skin, boiled and covered with a vinegar-and-spice marinade, slippery-springy and sour-salty, as a cold appetizer.
Marinated slippery jack mushrooms are young slippery jack mushrooms peeled of the slimy skin, boiled and covered with a marinade of water, vinegar, salt, sugar, bay leaf, pepper and garlic, slippery-springy, glossy, sour-salty, spiced. They are served as a cold appetizer with onion and vegetable oil, with boiled potatoes and vodka, put into salads (including Olivier) and onto open sandwiches.
Calories, proteins, fats and carbohydrates per 100 g of product
Marinated slippery jack mushrooms, Raw: Calories 22.7 kcal, Proteins 3.0 grams, Fats 0.5 grams, Carbohydrates 1.4 grams per 100 g of product.
Recipes with this ingredient
Lentil soup with zucchini and butter mushrooms is a true symphony of flavors from European cuisine. This delicate, warming soup combines the softness of red lentils, the freshness of young zucchinis, and the rich aroma of pickled butter mushrooms. Each ingredient plays its role: spicy paprika and garlic add zest, while bay leaf deepens the flavor. Historically, lentil soups were popular in medieval Europe for their nutrition and simplicity of preparation. This version with butter mushrooms gives the dish a forest touch, making it an ideal choice for an autumn or winter lunch. It is recommended to serve with dill to refresh the taste and rye bread to emphasize its richness.
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