Ingredients
Servings6
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
For the preserve:
Button mushrooms1 kgsmall, preferably uniform in size- Dill100 gfresh
- Garlic3 cloves
- Peppercornsblack
For the brine:
Water1 lroom temperature- Salt3 tbsp
For serving:
Onion1 pcs- Vegetable oil50 ml
For garnish:
Parsley50 g
Nutrition
per 100 g
- Calories
- 34 kcal
- Protein
- 2 g
- Fat
- 3 g
- Carbohydrates
- 1 g
Instructions
Wash the mushrooms and pat dry. Separate the dill into small sprigs. Cut the garlic into slices.
Layer the mushrooms, garlic, and dill in a clean jar. Repeat the layers up to the neck of the jar.
Place a few black peppercorns on top.
BRINE: Dissolve the salt in the water.
Pour the brine over the mushrooms.
Cover with a lid and refrigerate for 24 hours.
Serve the button mushrooms with onion and vegetable oil, garnish with parsley sprigs. Enjoy!
