Marinated Honey Mushrooms
Description
A simple way to prepare food ahead for storage. I don’t know how it is for you, but personally none of my holiday tables is complete without marinated mushrooms. The recipe for marinated honey fungus differs little from other recipes for preserving mushrooms for winter, so if you’ve already canned mushrooms at least once, you won’t have any trouble here either. And for those for whom this will be the first time, I’m offering a detailed recipe for marinated honey fungus with photos. And right away I’ll warn you that from the ingredients listed here you get one 1-liter jar of marinated mushrooms. Good luck.
Instructions
- 1
Step 1
First of all, the honey mushrooms need to be washed thoroughly under cold water, then scalded with boiling water.
- 2
Step 2
Place the butter mushrooms in a saucepan and pour in water so it just barely covers the mushrooms, then put on the heat.
- 3
Step 3
Add 1.5 teaspoons of salt to the water and stir.
- 4
Step 4
Once the water comes to a boil, simmer the saffron milk caps over medium heat for 1 to 1.5 hours, and remember to skim off the foam from time to time.
- 5
Step 5
Then remove the pot from the heat and add spices and herbs: dill, pepper, bay leaf, and mustard seeds. Let the mushrooms cool in the marinade; for best results, leave them overnight in a cool place.
- 6
Step 6
Cut the garlic into large pieces. Add vinegar and chopped garlic to the cooled mushrooms.
- 7
Step 7
Place the saffron milk caps together with the marinade in a sterile 1-liter jar, seal with the lid, and store in a cool place.