Marinated Honey Mushrooms in a Multicooker
Description
A simple way to stock up for later. I usually preserve mushrooms every fall, but last year I simply didn’t have time for it, and a friend told me about this simple recipe for marinated honey mushrooms in a multicooker, so I decided to try it. I bought frozen mushrooms at the store and got to work; in just 35 minutes the honey mushrooms were ready. The taste was simply amazing—almost no different from the mushrooms I cook in summer and fall—and you could eat them the very next day. I was over the moon, because this wonderful recipe for marinated honey mushrooms in a multicooker saved me that winter and I was able to enjoy the taste of my favorite mushrooms. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
So, open the frozen mushrooms and place them in the multicooker bowl without thawing.
- 2
Step 2
Pour water over the honey mushrooms, add a bay leaf, peppercorns, cloves, and salt. Turn on "Steamer" mode and set the time to 35 minutes.
- 3
Step 3
About 5 minutes before the end of the cooking cycle, pour vinegar and vegetable oil into the multicooker.
- 4
Step 4
When the time is up, leave the honey mushrooms in the slow cooker until they have cooled completely, then pack them into clean jars and refrigerate for storage. You can taste them after just 12 hours.