Russian Pickled Mushrooms Recipes

GRZYBKI MARYNOWANE (PICKLED WILD MUSHROOMS)

Steps:

• Trim and wash mushrooms. Place in a large saucepan, cover with water, and bring to the boil. Remove saucepan from heat and drain. Return mushrooms to saucepan, add fresh water to cover, and bring to a boil again. Remove from heat and drain. Cut larger mushrooms into bite-sized pieces.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack mushrooms into hot, sterilized jars.
• Bring water, vinegar, onion, sugar, salt, peppercorns, allspice, and bay leaf to a boil in a large pot for 5 minutes. Remove from heat and set aside to cool, about 20 minutes. Pour liquid evenly over mushrooms, filling to within 1/4 inch of the top.
• Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RUSSIAN PICKLED MUSHROOMS

Steps:

• In a small saucepan, combine all ingredients, except for the mushrooms.
• Bring to a boil over medium heat and cook for 3 minutes.
• Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
• Chill several hours or overnight to blend flavors.
• Serve cold.
• Preparation and cooking time does not include flavor blending time.

RUSSIAN MUSHROOM SALAD

Steps:

• Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
• Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
• Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

MARINATED MUSHROOMS {BEST EVER!}

Steps:

• Combine all ingredients in a large pan.
• Bring to boil, and simmer for 10 minutes.
• When cool, toss with fresh chopped dill, and refrigerate overnight. Or eat them right away.
• If you plan to store marinated mushrooms longer than a couple of days, add dill right before serving.