Bowl of Marinated Mushrooms
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Marinated Mushrooms
Russia
  -   Marinovannye Griby
Serves
Effort:
Sched:
DoAhead:  
varies  
**
8+ hr  
Must

Next to these, the jarred marinaded mushrooms from the grocery stand as pale ghosts. This recipe is sufficient to fill a 14 ounce jar, but feel free to double or triple it. These go very well as zakuski (appetizers) pinned to a square of black bread with a toothpick.




1
1-1/2
a/r
1/3
------
2
6
1
2/3
1/3
------
3
4
1
#
T

t
---



c
t
---
cl

T
Mushrooms, small (1)  
Lemon Juice
Water
Salt
-- Marinade
Bay Leaves
Peppercorns
Tarragon sprig (2)
Vinegar, white wine
Sugar
------------
Garlic
Dill sprig, fresh
Olive Oil ExtV
  1. Clean MUSHROOMS as needed. Trim stems flush with bottoms, put them in a nonreactive bowl, sprinkle LEMON JUICE over and tumble them to coat well. Set aside for about 15 minutes tumbling a couple times.
  2. Place the Mushrooms in a stainless or enameled saucepan and pour in enough Water so they just start to float upward (they will sink down as they cook). Bring to a boil, add SALT, cover and let simmer for about 10 minutes stirring once.
  3. Fish out the Mushrooms with a slotted spoon and chill with cold running water. Set aside.
  4. Let any debris in the pot sink to the bottom, then pour off into a measuring cup 2/3 cup of the liquid - discard the rest and clean the saucepan.
  5. Put the 2/3 cup of liquid back in the clean sauce pan, add all Marinade items. Bring to a boil and simmer covered for about 5 minutes, then let cool
  6. Slice GARLIC thin, chop DILL quite coarse including the stems.
  7. Pack Mushrooms in a jar that just fits, interlaced with the Dill and Garlic. Pour in the Marinade which should just cover, then top with a tablespoon of OLIVE OIL to seal. Refrigerate overnight (see Note-3).
NOTES:
  1. Mushrooms: Small white button mushrooms that are still closed (gills not exposed) work well. You can also use Crimini mushrooms for a more intense flavor, or others that may be available. If they are larger than about 1-1/4 inch, cut them in half.
  2. Tarragon: Don't over-do it - use a single moderate size sprig. Lacking Tarragon you can substitute Tarragon Vinegar for the white wine vinegar.
  3. Marinating: The mushrooms will be ready to eat in 8 hours or so but continue to improve for a few days. They would keep in the refrigerator for a month or so if they hadn't all been eaten.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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