Marinated chanterelles with mustard
Description
Homemade sauce recipe. I usually prepare mushrooms using my mom's tried-and-true recipes, but lately I've felt like experimenting and decided to try something new. Today I'd like to share with you one of my most successful experiments—a sauce that pairs perfectly with pasta, meat, and vegetables.
Instructions
- 1
Step 1
We carefully sort and rinse the mushrooms under running water, then pour boiling water over them.
- 2
Step 2
Place the oyster mushrooms in a pot and pour in water just enough to barely cover them, then put the pot on the stove.
- 3
Step 3
Add a tablespoon of salt to the mushrooms and cook them for 1-1.5 hours, skimming off the foam that forms during cooking.
- 4
Step 4
Then turn off the heat and add 1-2 peppercorns, 1 dill umbrella, 1-2 bay leaves, and 2 tablespoons of mustard seeds to the pot. Mix everything and leave the mushrooms in the broth overnight.
- 5
Step 5
In the morning we continue working, drain the boiled mushrooms into a colander and rinse them in boiled water.
- 6
Step 6
Then we place the oyster mushrooms into previously sterilized jars.
- 7
Step 7
Pour 1 liter of water into a clean saucepan and bring to a boil. Add 1 dill umbel, 1-2 bay leaves, 2-3 peppercorns, 2 tablespoons of sugar, and 1 tablespoon of salt to the boiling water. Simmer the marinade for about 5 minutes, then remove from heat and add vinegar. Pour the prepared marinade over the mushrooms, filling up to the neck of the container.
- 8
Step 8
We tightly close the jars with lids and leave them until completely cooled. The mushrooms turn out very tasty—be sure to try them.