Salted marinated oyster mushrooms
Description
A preservation recipe without unnecessary fuss. True gourmets may object that nothing compares to porcini mushrooms, but taste is personal—and in my view, oyster mushrooms are excellent for canning and pickling. In our family, no celebration goes without pickles, so I want to share my favorite recipe for salted, marinated oyster mushrooms. They turn out incredibly tasty and fragrant, and the marinating is very quick, so you will spend minimal time on this wonderful appetizer. For everyone who loves simple, easy preserving recipes, I suggest making excellent salted, marinated oyster mushrooms at home—it really is delicious. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Sort through the mushrooms, rinse them thoroughly, and cut into small pieces.
- 2
Step 2
For the marinade, pour water, vinegar, and vegetable oil into a small saucepan, add the spices and minced garlic, and squeeze the juice from half a lemon. Mix everything together and simmer over low heat for 8–10 minutes.
- 3
Step 3
When the time is up, strain the marinade and discard anything unnecessary. Return the marinade to the pot, add the sliced oyster mushrooms, and cook them for about 10 minutes.
- 4
Step 4
Now slice the onion into half-rings and mix it with the mushrooms once they have cooled. The marinated oyster mushrooms can be eaten right away, or you can put them in the refrigerator and wait until they have absorbed the marinade.