Marinated mushrooms

- no pasteurization - very easy to prepare - many ideas for using them in the kitchen

Preparation time: 30 minutes Number of servings: 4 x 300 ml jars Energy value 24 kcal Carbohydrates 4 g - Including sugars 3 g Protein 2 g Fat 0 g Diet: gluten-free, low-sugar, low-calorie, low-fat, vegan, vegetarian, high-protein.

• 650-700 g of tiny mushrooms
• 1 lemon or lime - for washing the mushrooms
• 1.5 cups of water - 375 ml
• 80 ml of 10% spirit vinegar
• 1 tablespoon of sugar - not flat, but not very heaping either
• half a teaspoon of rock or regular salt
• 8 small allspice balls
• 4 small bay leaves
• 1 teaspoon of mustard seeds
• half a teaspoon of black peppercorns
• one medium-sized carrot - can be omitted

Marinated mushrooms

For the amount of mini mushrooms I've listed, I used four 300 ml jars. The calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the ingredients I used in this recipe.

The mushrooms were weighed before cleaning. I always provide the weight of the vegetables I used, etc. However, you don't have to follow the gram guidelines. The weights are provided to help you understand the approximate amount needed for a given dish. I highly recommend reading the entire recipe first to familiarize yourself with its outline and the order of steps.

Marinated mushrooms recipe

Prepare about 650 grams of tiny button mushrooms. They're usually sold in containers of varying weights, labeled "mini mushrooms." Mine were organic, so I had to first manually clean them of soil and other impurities.

Place all the mini mushrooms in a large bowl with cold water and the juice of one lemon or lime. Mix the mushrooms with your hands to rub them together to remove any remaining soil and other impurities. Drain the water and, if necessary, rinse them quickly again, but without the lemon juice. Cut off any protruding stems (this is not necessary). Don't throw away the stems. You can make scrambled eggs with them, add them to lecho, or mushroom soup.

Tip: I don't use it, but you can also rinse the mushrooms in water with a tablespoon of powdered citric acid or 2-3 tablespoons of liquid acid.

For example, prepare four 300 ml jars, or jars of a different size. Their total capacity should be approximately 1200 ml (or the amount of mushrooms you have). The jars should be perfectly clean, preferably sterilized with boiling water. The same applies to the lids. Use only undamaged jars and lids. Place a few carrot slices (washed, peeled, and chopped) into each jar. Also add two allspice berries, a small bay leaf, a few peppercorns, and 1/4 teaspoon of mustard seeds.

Tip 1: The carrots are optional and can be omitted. You can also add onions, peeled and sliced ​​into rings or thinly sliced. However, I recommend pouring boiling water over the onions before adding them (e.g., in a strainer in the sink).

Tip 2: If your jars are slightly smaller or larger than mine, you still add the same amount of the above-mentioned ingredients to them.

To avoid the process of pasteurizing the jars, it is very important to have hot, pre-cooked mushrooms and boiling, freshly boiled brine at the same time.

Place the thoroughly washed mushrooms in a pot of lightly salted boiling water and cook uncovered for about 5-6 minutes (use a low heat setting, but keep them simmering). In a second pot, pour 1.5 cups of water and 80 ml of 10% spirit vinegar. Add a tablespoon of sugar and half a teaspoon of salt. Stir and quickly bring to a boil to prevent the brine from curdling.

Remove boiling mushrooms from the pot with a metal strainer and place them in jars with the ingredients you've already added. Fill the jars with mushrooms to at least 3/4-4/5 of their capacity. Immediately pour in the boiling brine (leave 1 cm of space at the rim) and immediately screw the lids on tightly. Immediately turn them over and let them sit (preferably on a kitchen towel), side by side, for about an hour (no longer). All the jars should seal. If the lids still "pop" after a few hours, the jars can be pasteurized in a pot: Place a cotton cloth or a new cheesecloth diaper on the bottom of a wide pot. Place the jars side by side, but make sure they don't touch each other. Pour in water to a maximum of 3/5 of the jars' height. Set the heat to medium and bring the water to a boil. Reduce the heat to low and pasteurize the jars for about 15 minutes. If you're pasteurizing hot jars, place them in a pot of boiling water. If your jars are already cold, place them in a pot, add water, and then place them on the stove.

Store jars of marinated mushrooms in a cool, dry place, such as a basement or even the refrigerator. In good conditions, they can last for several years. Serve marinated mushrooms the same way you would marinated button mushrooms. They're even more versatile, as they complement many salads. They're a great appetizer on a cold cuts platter. They're perfect on sandwiches, and they add a touch of flavor to casseroles and wraps.

Enjoy your meal.