Marinated Suillus mushrooms
Description
Perfect for winter stocks. This is a classic recipe for marinated butter mushrooms. The recipe is so simple and straightforward that even an inexperienced cook can manage it. I recommend preparing sterile jars in advance for storing the marinated mushrooms. Ready preserves are best kept in a dry, cool cellar. Happy cooking! The preserves are ready for winter storage.
Instructions
- 1
Step 1
Clean the butter mushrooms and boil them in salted water; add a little vinegar a few minutes before they are done so the mushrooms do not darken. Drain the boiled mushrooms in a colander.
- 2
Step 2
Let's prepare the marinade with the following proportions: salt — 2 tsp, sugar — 1 tsp, vinegar — 2 tsp. Into the prepared jars, add the spices: bay leaf — 1, black peppercorns — 3, cloves — 2, allspice — 1–2.
- 3
Step 3
Add the mushrooms to the boiling marinade and simmer for another 3–4 minutes. Then pour into jars together with the marinade. Seal with lids and let cool.