Mushrooms in spicy marinade
5 servings
60 minutes
Mushrooms in spicy marinade are a classic dish of Russian cuisine, rooted in ancient traditions of foraging forest gifts. The taste of these mushrooms is deep and rich, combining sour, salty, and spicy notes that unfold with each bite. Bay leaf, dill, cloves, and pepper add zest while garlic enhances the aroma, making the marinade truly expressive. Citric acid preserves the natural color of the mushroom caps while vinegar and salt help extend shelf life. These mushrooms are perfect as a standalone appetizer, a side dish to meat dishes or an addition to salads.
1
Wash the mushrooms and chop them not too finely
2
Put to boil in a small amount of water (not fully covering the mushrooms)
3
Add salt and citric acid (lemon for preserving the color of the caps)
- Salt: 4 tablespoons
- Citric acid: 1 teaspoon
4
After 10 minutes, add bay leaf, dill flowers, cloves, and peppercorns (fresh tarragon and horseradish leaves can also be added).
- Bay leaf: 5 piece
- Dill flower heads (umbels): 5 piece
- Cloves: 1 tablespoon
- Black peppercorns: 1 tablespoon
5
After another 10 minutes, add finely chopped garlic, vinegar, and sugar
- Garlic: 1 head
- Vinegar: 5 tablespoon
- Sugar: 4 tablespoons
6
All quantities are approximate; this is the necessary minimum. Almost certainly, you'll need to add almost everything — it's important for the marinade to be richer than it seems necessary, too sour, too salty, too spicy: everything will be absorbed by the mushrooms.
- Salt: 4 tablespoons
- Citric acid: 1 teaspoon
- Cloves: 1 tablespoon
- Black peppercorns: 1 tablespoon
- Vinegar: 5 tablespoon
- Sugar: 4 tablespoons
7
Pour the prepared marinade into jars pre-scalded with boiling water and seal tightly with boiled lids.
