avg —
Marinated honey mushrooms for winter
Instructions
I prepare the ingredients for the marinated honey mushrooms. This amount of marinade is enough for an 800 g jar, and you will need 800 g of unprocessed mushrooms as well.
If you cannot gather the mushrooms in the forest yourself, you can buy them at a supermarket or market in season. Put the freshly gathered mushrooms in a bowl and weigh out the amount you need.
First do a dry cleaning: trim the stems soiled with earth, cut away any damaged spots and remove all forest debris. More mature mushrooms have a long stem that stays quite tough after boiling, so on such specimens I trim the stem almost up to the cap. I leave young honey mushrooms, especially those with an unopened cap, whole. Do not throw the trimmed stems away – after half an hour of boiling they can be minced and added to a filling for mushroom cutlets or other dishes.
After this preparation the mushrooms rinse easily in cool water.
Bring water to a boil in a roomy pot. The amount can be anything, the main thing is that the mushrooms have room to float freely. Do not salt the water. Once it boils, add the mushrooms. At first they float to the surface, but as they cook they all sink.
After a while a lot of foam will gather, and it must be skimmed off. From the moment it boils, cook the mushrooms for 20 minutes.
Then transfer them to a colander and rinse thoroughly under running water, washing away any remaining debris and foam.
Make the marinade by combining all its ingredients except the vinegar in a pot. Place it on the heat.
When the marinade boils, add all the mushrooms to it. Let them boil for 15 minutes. Add the vinegar 1 minute before the cooking ends. Meanwhile, sterilize a glass jar (by steam, in the microwave or oven) and boil the lid for it for 2 to 3 minutes.
Fill the jar with mushrooms and marinade so that no free space is left right up to the neck. Screw the lid on.
Turn the jar over onto a soft towel, checking that the seal is reliable. If all is well, leave the preserve to cool.
Once cooled, the marinated honey mushrooms for winter are best kept in a cool place, though they will also keep perfectly at room temperature for a year. After opening the jar, rinse the mushrooms, transfer them to a salad bowl, drizzle them with vegetable oil and season with thin onion rings. Bon appétit!
Tips
- 1
Boil in unsalted water – the mushrooms' "secret". Salt would draw out the flavour. Only afterwards comes the marinade with salt.
- 2
Trim the long stems – the "secret" to tenderness. Old stems are tough. Put them into a filling, and the caps and young stems into the marinade.
- 3
Vinegar right at the end – the "secret" to aroma. Added a minute before the cooking ends, it will not "fly off". Added earlier, the flavour weakens.
- 4
Oil and onion when serving – the "secret" of the classic. Vegetable oil + onion rings = the "Russian" way of serving. The same principle works with other kinds of marinated mushrooms for winter.
FAQ
Which honey mushrooms should I choose? +
Ideally, fresh autumn honey mushrooms with a yellow skirt on the stem (cap diameter 2-4 cm). Alternatives: summer honey mushrooms (smaller and more tender, but rarer), winter honey mushrooms (flammulina, an unusual kind), shop-bought "premium" honey mushrooms (800 g). Fresh forest ones are the "premium" option (no worm holes, firm). Do not use: false honey mushrooms (they cause poisoning), overgrown ones with open caps, wormy or limp ones. Among frozen options, "Hortex" and "4 Seasons" are reliable. A cap size of 2-4 cm is optimal (young and firm). When foraging in the forest, remember: the false honey mushroom has no skirt.
What can replace the vinegar? +
Alternatives: 6% apple cider vinegar (4 tbsp – milder), wine vinegar (3 tbsp – "European"), balsamic (1.5 tbsp – "premium"), 70% vinegar essence (0.3 tbsp + 2 tbsp water), citric acid (1 tsp + 2 tbsp water – without aroma). Natural 9% vinegar is the "classic". The brands "Mr. Ricco", "Baltimor" and "Buratino" are reliable. Do not use: herb-flavoured or expired vinegar. For a "spicy" version, add 1/2 tsp ground red pepper. For the "classic", 9% vinegar is a must.
How long do the honey mushrooms keep? +
In sterile sealed jars in a cool place, up to 1 year. At room temperature, up to 8 months. After opening, 3-5 days in the refrigerator. Label the jars with the canning date. If the lid bulges, do not open it – throw it away! This is dangerous (it may be botulism). Do not store in the sun, or the colour will fade. They are best used within the first 6 months. Can them in small 0.5-0.8 L jars – they are easier to open. Before serving, rinse the mushrooms and dress them with oil and onion.
What should I serve the honey mushrooms with? +
The Russian classic: with vegetable oil and onion rings – a "country" serving. With boiled potatoes (a classic). With fried or boiled potatoes. With steak or shashlik – a "manly" serving. With pelmeni and vareniki. With a shot of cold vodka – the "Russian" way. With a side of rice or buckwheat. With boiled chicken or turkey. With light or dark beer. With sour cream on the side. With black bread and butter – a "country breakfast". For a "family lunch", with mashed potatoes and meat. With a fresh vegetable salad. A universal mushroom appetiser for winter meals.
- Comment
or post as a guest
Be the first to comment.
