Marinated Oyster Mushrooms Without Vinegar
Description
A preservation recipe without unnecessary complications. In winter the mushroom selection is not great, of course, unless you managed to stock up in summer and autumn. You have to choose between button mushrooms and oyster mushrooms, and I personally go for the latter because their flavor, in my view, is brighter and richer. They are also a pleasure to cook—everything is very quick and easy. And now I will tell you how to make marinated oyster mushrooms without vinegar. Believe me, this is a wonderful appetizer and also an excellent addition to meat dishes or salads. Despite the lack of vinegar in the recipe, these oyster mushrooms keep quite a long time, about 4–5 months, though only in the refrigerator. So when your soul craves tasty mushrooms, you know what to do—take this simple recipe for marinated oyster mushrooms without vinegar and get to work.
Instructions
- 1
Step 1
First, we thoroughly rinse the oyster mushrooms, trim off the root ends, and cut the oyster mushrooms into small pieces.
- 2
Step 2
Then pour water into a saucepan, add the sugar and salt, and add the spices. Add the sliced mushrooms to the water, place the saucepan over heat, and bring the liquid to a boil.
- 3
Step 3
Simmer the oyster mushrooms, stirring, for 20–25 minutes, then add citric acid to the pot. It will start to foam, so be careful. Continue cooking the mushrooms for another 1–2 minutes, then turn off the heat. Cover the pot with a lid and leave the oyster mushrooms in the marinade for 12 hours until completely cooled.
- 4
Step 4
When the time is up, take the pre-sterilized jars and pack the mushrooms into them using a funnel with a wide neck. Pour the marinade over the mushrooms and seal the jars tightly with the lids; place them in the refrigerator.
- 5
Step 5
After a couple of days, the mushrooms can be eaten, dressed with vegetable oil, onion, garlic, and fresh herbs.