Name: Marinated Mushrooms (Грибы, маринованные в томатном соусе)
Yield: 6 Cups of Mushrooms
Cuisine: Russia
Ingredients: ¾ cup juice from the tomatoes; 1½ cups red wine vinegar; 1½ teaspoons sugar; ¼ teaspoon hot pepper sauce or cayenne pepper; Salt to taste; 6 tablespoons freshly squeezed lemon juice; ½ cup olive oil; 6 tablespoons olive oil; 4½ pounds button mushrooms, wiped and trimmed*; 3½ pounds canned plum tomatoes (4 generous cups), drained (reserve the juice) and chopped; 4 bay leaves; ¾ teaspoon dried marjoram; ¾ teaspoon dried thyme; 1 teaspoon freshly ground black pepper; 3 large onions, sliced; 5 cloves garlic, crushed

Preparation info

6 Cups
of Mushrooms

Difficulty
Complex

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Every zakuska table should offer at least one mushroom dish. This recipe is particularly well suited for the champignons one regularly buys at the grocery, since the marinade lends great flavor to the mild mushrooms. Although they may be eaten after only a 12-hour rest in the refrigerator, they taste best when allowed to soak for a full week. Any leftover marinade may be used as a rich dipping sauce for thick chunks of black bread.