Salted mushrooms
4 servings
60 minutes
Salted mushrooms are a traditional dish of Estonian cuisine where simplicity in preparation meets rich flavor. This recipe has roots in ancient preservation methods when mushrooms were prepared for winter to retain their freshness and aroma. Twice boiled mushrooms rid themselves of excess bitterness and gain a rich, spicy taste with a hint of garlic and freshness from dill after salting. Black currant leaves add a subtle woody note, creating a harmonious blend. Salted mushrooms are perfect as an appetizer, a side to potatoes, or an ingredient for salads. They shine on festive tables and delight with their rich natural flavor that develops over weeks of aging. A simple yet exquisite recipe reflecting the authenticity of Estonian gastronomy.
1
Boil the mushrooms twice, each time for about 20 minutes after boiling. Strain and place in a colander.
- Mushrooms: 1 kg
2
Mix boiled cooled mushrooms with salt and layer them in sterilized jars, alternating with dill, currant leaves, and garlic. Seal with a sterilized lid and store in a cool place for at least 2 weeks (preferably 1 month).
- Coarse salt: 3 tablespoons
- Dill: 1 bunch
- Blackcurrant leaves: 5 piece
- Garlic: 3 cloves
