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Marinated Butter Mushrooms (Slippery Jacks) with Onion

Make these wild mushrooms with a fragrant, spiced flavor! Marinated butter mushrooms with onion come out wonderfully tasty, with zesty notes of spices and the lovely aroma of onion. These pickled mushrooms make a great appetizer for any gathering and a real go-to for any cook.

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Marinated buttermilk with onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 1 g
Fats 25 % 1 g
Carbohydrates 50 % 2 g
24 kcal
GI: 50 / 0 / 50
  • Sort through the butter mushrooms, remove all the debris, and clean the caps. Rinse them well in cold water and drain off the dirty water. Cut up especially large mushrooms; small to medium ones can stay whole. Put the rinsed mushrooms in a large pot and cover with water so they're fully submerged. Set it on the stove and bring to a boil, then drain after this first boil, turning the mushrooms into a colander. Return them to the same pot, cover with fresh clean water, set it over medium heat, and bring to a boil, skimming off the foam that rises. In another pot, make the marinade: pour in the measured water and add the salt, sugar, peppercorns, and whole coriander seeds for extra flavor. Peel, rinse, and dry the red onion and cut it into quarters or half-rings; add it to the marinade too. Bring the marinade to a boil, then lower the heat and simmer it, covered, for another 5–6 minutes. Add the mushrooms (cooked in the salted water) to the boiling marinade, stir, and cook for 20 minutes from the time it returns to a boil, skimming off any foam and stirring occasionally with a large spoon. At the end of cooking — or as soon as the mushrooms sink to the bottom — pour the table vinegar into the marinade and turn off the heat right away. Don't let the vinegar boil with the mushrooms, or it will evaporate and lose its effect. While the mushrooms cook, prepare the jars: wash them with detergent and sterilize them in the oven; boil the lids. Transfer the mushrooms with the marinade into the prepared jars and cover with the lids. Line a wide, large pot with a towel, set the jars on it, and pour in water. Bring the water to a boil over low heat and sterilize the jars for 15 minutes. Then take the jars out and seal them tightly with the lids. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Butter - 23  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Table vinegar - 11  kcal/100g

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