Content
- A delicious stock: mushrooms in vinegar or oil
- Which mushrooms can I put in?
- Recipe for pickled mushrooms in oil
- Recipe for pickled mushrooms
If you have found too many mushrooms, you can easily insert them and make them durable
A delicious stock: mushrooms in vinegar or oil
In order to preserve mushrooms beyond the short harvest season and to liberate a special aroma from them, you can put them in a vinegar sauce or in oil and enjoy them all year round.
Which mushrooms can I put in?
In principle, you can put all edible mushrooms both in vinegar and in oil. Make sure that the mushrooms are firm and free of pests, especially if you have collected them yourself. Best suited are young mushrooms whose caps are still spherical.
If you are not a mushroom picker yourself, you can also use mushrooms, oyster mushrooms and other types of mushrooms from the supermarket.
Recipe for pickled mushrooms in oil
Mushrooms in oil are popular antipasti, which are known to many from the Mediterranean cuisine. They can be refined by a variety of flavors such as garlic or Mediterranean herbs and are stable for several months.
- Clean 1 kg of mushrooms with a cloth or a vegetable brush and cut larger pieces into pieces. Boil 1/2 l of white wine vinegar and 1/4 l of water and dissolve 1 tbsp of salt in it. Cook the mushrooms in it for at least 5 minutes. Drain the broth and let the mushrooms dry on a hygienically clean cloth. Alternately, pour a spoonful of mushrooms and a dash of olive oil into sterile jars until they are full. Close the jars carefully and store them in a cool, dark place for at least one month before tasting the first mushrooms. The shelf life is half a year.
Recipe for pickled mushrooms
Pickled mushrooms are very popular in Eastern Europe. The vinegar gives them a pleasant spicy-sour taste that makes them good companions for cold dishes.
- Clean the mushrooms and cut them into slices or pieces as needed. Put plenty of salt water on and cook the mushrooms prepared for 5 minutes. Add a broth of 2 parts white wine vinegar and 1 part water, heat it, dissolve some salt in it and add spices of your choice (for example, peppercorns, mustard seeds, juniper berries, bay leaves). Pour the drained mushrooms into the boiling vinegar sauce for 5 minutes. Sprinkle with a skimmer and spread the mushrooms on sterile glasses. Boil the broth again and fill with the boiling liquid the glasses so that the mushrooms are completely covered. Immediately cap the glasses, allow them to cool and peel in a cool, dark place for at least two weeks. The mushrooms are stable for at least half a year.