Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Oyster mushrooms500 g
- Water300 ml
- Garlic2 cloves
- Allspice berries4 pcs
- Black peppercorns4 pcs
- Bay leaf1 pcs
- Vegetable oil50 ml
- Table vinegar50 ml(9%)
- Sugar1 tbsp
- Salt1 tbsp
For serving:
Onion1 pcs
Nutrition
per 100 g
- Calories
- 72 kcal
- Protein
- 2 g
- Fat
- 5 g
- Carbohydrates
- 4 g
Instructions
Prepare the ingredients. When buying mushrooms, check their shelf life and condition: it is better to choose fresh ones, with a maximum of 3-4 days of storage. The mushrooms should be unbruised, without spots or visible damage, and have a pleasant fresh smell.
Separate the mushrooms from the cluster at the base, cutting them off with a sharp knife or kitchen shears. Cut the stem close to the cap — it is tough and less tasty.
Rinse the cut mushrooms under cool running water and let the water drain in a colander. Cut large mushrooms into 2-3 segments; leave small and medium ones whole.
Pour clean cold water into a large pot, add sugar and salt, allspice berries and black peppercorns, and bay leaf. Add the garlic cloves crushed with a knife, pour in odorless vegetable oil and 9% vinegar. Stirring, bring the marinade to a boil over low heat.
Add the prepared mushrooms to the marinade and bring to a boil again. Reduce the heat to low and simmer the oyster mushrooms for 6–8 minutes until cooked. Do not cover the pot with a lid. If foam forms, skim it off with a slotted spoon.
After the indicated time, remove the pot from the heat and let the mushrooms cool completely in the marinade.
Transfer the cooled mushrooms to a jar and pour the marinade over them. If desired, add onion sliced into half rings. This amount of ingredients yields a 0.5 l jar.
Before serving, let the marinade drain, dress the mushrooms with vegetable oil, and add onion to taste.
