Marinated Oyster Mushrooms for Winter — A Great Appetizer
A terrific mushroom appetizer. Quick to make and keeps for a long time! You appreciate home-preserved mushrooms most when mushroom season is long over and there's a jar of crisp salted or marinated mushrooms waiting on the table.
Cooking method
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Step 1:
The ingredients.
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Step 2:
Rinse the oyster mushrooms well. Pull the cluster apart and trim the stems short. Cut larger mushrooms in half.
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Step 3:
Put the mushrooms in a pot, add the water, and stir in the salt, sugar, and spices.
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Step 4:
Bring to a boil, add the vinegar, and cook for 25 minutes, skimming off any foam.
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Step 5:
Let the cooked mushrooms cool.
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Step 6:
Pack them into a jar, pour the marinade over them, and refrigerate overnight. The next day, your marinated oyster mushrooms are ready!
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Step 7:
Enjoy these marinated oyster mushrooms straight from the jar, as an appetizer, or tossed into a salad — it's a versatile home-preserve recipe. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Carnation - 323 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Table vinegar - 11 kcal/100g
