Russianpickledmushrooms Recipes

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RUSSIAN PICKLED MUSHROOMS



Russian Pickled Mushrooms image

The Russians really like pickles and most of their summer vegetables are pickled to make it through the long winters. These mushrooms are good served over fresh lettuce or served with toothpicks for a quick appetizer.

Provided by morgainegeiser

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup dry white vinegar
1/4 cup red wine vinegar
3 tablespoons water
2 teaspoons olive oil
2 large garlic cloves, crushed
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces mushrooms, cut into quarters

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.

Nutrition Facts : Calories 49.2, Fat 2.6, SaturatedFat 0.4, Sodium 150.9, Carbohydrate 4.7, Fiber 1, Sugar 2.8, Protein 2.8

GRIBY MARINOVANNYE (RUSSIAN MARINATED MUSHROOMS)



Griby Marinovannye (Russian Marinated Mushrooms) image

Found on http://www.pitt.edu/ and posted for Culinary Quest on http://4foodfriendsandfun.yuku.com/. This may be served in a dish or on bread.

Provided by Annacia

Categories     Vegetable

Time P1D

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mushroom
1/2 cup lemon juice
1/2 cup olive oil (or olive and corn mixed)
2 green onions, thinly sliced
1/4 cup parsley, chopped
1 medium garlic clove, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 -3 bay leaves

Steps:

  • Mix everything together except the paprika, which should be added at the end.
  • Mix everything together except the paprika, which should be added at the end.
  • Mix up with mushrooms.
  • Turn the mushrooms around every few hours - leave overnight in the refrigerator, or at least leave them to marinate for about three hours. (The longer the better.).
  • Note: olive oil may get hard in the refrigerator. Before serving keep at room temperature for a few minutes and stir for the oil to melt.

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