Marinated Mushrooms

Name: Marinated Mushrooms (Marinovannye Griby)
Yield: Makes 1 litre/1¾ pints/4 cups
Cuisine: Russian
Ingredients: 500 g/1¼ lb mixed wild mushrooms, such as porcini; 500 g/1¼ lb mixed wild mushrooms, such as porcini; 500 ml/17 fl oz/generous 2 cups water; 25 ml/1½ tbsp salt; 30 ml/2 tbsp red or white wine vinegar; 30 ml/2 tbsp red or white wine vinegar; 15-30 ml/1-2 tbsp sugar; 5-6 allspice berries; 5-6 black peppercorns; 5-6 cloves; 2 bay leaves; 1 small piece cinnamon stick (optional); 1 garlic clove; 2-3 stems fresh dill; 2 blackcurrant leaves (optional)

Marinovannye Griby

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

With the possible exception of Italians, Russians are the most enthusiastic mushroom pickers in the world. The best looking mushrooms are preserved in a spicy marinade and served on the zakuski table during winter.

Ingredients

500 g/1¼ lb mixed wild mushrooms, such as porcini
500 ml

Europe
Russia
Starter
Gluten-free
Vegan
Low fat
High fibre
Spicy
Winter

Method

Wipe the mushrooms with kitchen paper to remove any dirt or traces of soil. If the mushrooms are large, cut them in half but leave small mushrooms whole.
Put the mushrooms in a large pan, add the water and 15ml/1 tbsp salt. Bring to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally and skimming the surface.

Energy 183kcal/779kJ; Protein 9.2g; Carbohydrate 33.4g, of which sugars 32.4g; Fat 2.5g, of which saturates 0.5g; Cholesterol 0mg; Calcium 48mg; Fibre 5.5g; Sodium 8673mg.