Pickled oyster mushrooms
10 servings
30 minutes
Marinated oyster mushrooms are an exquisite appetizer of European cuisine, renowned for their rich flavor and subtle aroma of spices. This recipe is rooted in the traditions of home canning, allowing enjoyment of tender mushrooms year-round. The mushrooms undergo careful preparation: boiling makes them soft, while the marinade infuses spicy notes of cloves, bay leaves, and coriander. Vinegar adds a slight tanginess, while garlic and allspice provide zest. After a few days of infusion, the mushrooms acquire a harmonious taste that pairs perfectly with aromatic sunflower oil and fresh onions. This appetizer is excellent with meat dishes, potatoes or simply as a standalone delicacy that delights with its refined flavor.
1
Wash the oyster mushrooms, break them apart, and boil for 10 minutes. Then cool and cut as you wish. (You can also leave them whole — it's up to you.)
- Oyster mushrooms: 1.5 kg
2
Add all other ingredients (except vinegar) to 0.5 liters of water, put on the heat, and bring to a boil. After boiling, add vinegar and cook for 15 minutes on low heat.
- Cloves: 5 piece
- Garlic: 2 cloves
- Dill: 1 bunch
- Allspice: 5 piece
- Bay leaf: 4 pieces
- Salt: 1.5 tablespoon
- Sugar: 1 tablespoon
- Coriander seeds: pinch
- Vinegar: 4 tablespoons
3
Place the oyster mushrooms in jars and pour hot marinade over them. Put in the refrigerator and let it steep for 2-3 days.
- Oyster mushrooms: 1.5 kg
4
Serve dressed with fragrant sunflower oil and chopped onion.
