Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Porcini mushrooms1 kg
- Water1 l
- Vinegar120 ml
- Sugar50 g
- Salt30 g
- Bay leaf1 pcs
- Allspice4 pcs
- Cloves3 g
Nutrition
per 100 g
- Calories
- 26 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 3 g
Instructions
Prepare all necessary ingredients. Use firm, fresh porcini mushrooms, preferably not large. You can marinate both caps and stems, but I prefer to preserve only the caps this way.
Cut off the stems from the mushrooms, carefully wipe the caps with a damp cloth, and cut away heavily soiled spots. Leave small caps whole, cut medium caps into quarters, and cut larger caps into medium-sized pieces.
Put the prepared mushrooms in a pot, cover with water, and place over medium heat. Add salt to the pot. Bring everything to a boil, then reduce the heat slightly. How long should porcini mushrooms be cooked for the marinade? Cook for 30-40 minutes until done. After that, drain the mushrooms in a sieve and rinse gently under cold water. Let the liquid drain completely.
In the pot for preparing the marinade, put the spices, salt, and sugar, then pour in the water and vinegar. Place the pot over medium heat and bring to a boil. Cook the marinade for marinating porcini mushrooms for 2 minutes until the salt and sugar crystals dissolve.
Place the prepared mushrooms into the marinade and bring to a boil. Reduce the heat slightly and cook for 15-20 minutes. While the mushrooms are cooking in the marinade, prepare the jars and lids — wash them thoroughly and sterilize using any convenient method.
Place the cooked porcini mushrooms with marinade into the prepared jars and seal tightly. Turn the jars upside down and wrap them until completely cool. Return the jars to their original position and store in a dry, cold place, preferably a cellar.
Serve the mushrooms with boiled new potatoes, sprinkled with fresh onion and a drizzle of vegetable oil. They also work well in vegetable salads or as a stand-alone appetizer with clear broths. You can place the caps on garlic croutons. Enjoy!
