If even one inedible or – oh, horror – poisonous mushroom sneaks into the basket with the mushrooms, pickled mushrooms can become quite a dangerous dish on the table. For this reason it's strongly discouraged to buy pickled mushrooms anywhere at the markets. Who knows which
mushrooms
went into making them. The safest thing is to buy pickled mushrooms in stores or supermarkets. And better still – to try making pickled mushrooms yourself.
Before you set about cooking, it's worth clarifying that pickled mushrooms aren't the same thing as salted mushrooms. The technology for cooking pickled mushrooms differs strikingly from that for salted ones. The most important thing in pickling mushrooms is to make the right
marinade
. The taste of pickled mushrooms is hidden precisely in the marinade. The better it's made, the better the pickled mushrooms will come out in the end. You can find the recipe on this site.
The best pickled mushrooms come from mushrooms such as:
honey mushrooms
,
porcini mushrooms
,
champignons
,
butter mushrooms
,
saffron milk caps
,
oyster mushrooms
,
chanterelles
,
birch boletes
. If the fresh mushrooms you've gathered are the right size – that is, if the mushrooms are small – they're pickled whole. Large pickled mushrooms are usually sent into jars in pieces. If the future pickled mushrooms are
butter mushrooms
, you must remove the skin from their caps. That said, with small butter mushrooms you don't even have to remove the skin.
Mushrooms, including
pickled mushrooms
, are a most valuable source of plant proteins, vitamins and trace elements. Pickled mushrooms retain almost all the beneficial qualities of raw mushrooms. Plus, pickled mushrooms additionally take on a new taste and become infused with the aromas of spices and seasonings. You can feel it in full by trying the amazing
salad with pickled mushrooms
.
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