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Pickled row mushrooms for winter

Pickled Row Mushrooms for Winter

This is my all-time favorite recipe for pickling row mushrooms. Nature gives us so many good, delicious things — wild forest mushrooms among them, and they're a real favorite in my family. Out of all the mushrooms you can pickle, I reach for row mushrooms (also called blewits or sand mushrooms), and that's the recipe I want to share with you.

Natalia Vasilenko

Recipe author

Watch the video

Composition / ingredients

Servings:

Mushrooms (this recipe uses row mushrooms.)

Water

Salt

Bay leaf

Peppercorns

Cloves

Vinegar (9% vinegar was used in this recipe.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 2 g

Fats 0 % 0 g

Carbohydrates 33 % 1 g

15 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Start by gathering row mushrooms in the woods — mid-October is the best time to pick them. The author walks you through exactly what row mushrooms look like in the video, but if you have any doubts, it's safer to buy them from someone knowledgeable at a store or market.
Step 2:

Row mushrooms are a type of sand mushroom, so they grow right in the sand. Wash them thoroughly to remove all the grit, then scrape the caps and stems clean the way you'd peel a potato. Put the cleaned mushrooms in a pot, cover with water, and set over the heat.
Step 3:

Bring to a boil and cook for 15–20 minutes over medium heat. Drain the mushrooms in a colander, rinse them well once more, return them to the pot, and cover with the water you've set aside for the marinade.
Step 4:

Add the salt, bay leaves, cloves, and peppercorns to the mushrooms. Bring everything to a boil and cook for 45 minutes, stirring in the vinegar during the last 3 minutes.
Step 5:

Pack the mushrooms into clean glass jars right up to the rim, leaving no air gaps, and seal. This amount of ingredients yields about 2 quarts (2 liters) of pickled mushrooms.
Step 6:

Store in a cool place. Have a delicious winter and enjoy!

"Row mushrooms" is a catch-all name for a large group of mushrooms (Tricholoma) that includes both edible and conditionally edible species — gray, poplar, giant, matsutake, massive, and yellow varieties among them, most of which are perfectly edible. They have plenty of good qualities: enzymes from these mushrooms are used to produce certain antibiotics, and the mushrooms themselves are rich in B, PP, C, and A vitamins. They're said to help with mental fatigue, and are often recommended for people managing diabetes or high blood pressure. Because they're very low in calories yet high in trace minerals and protein, they're a great fit for light eating and a solid protein source for vegetarians — their makeup is close enough to meat that they can stand in for it.