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Marinated White Mushrooms Without Sterilization
Instructions
I prepare the ingredients I need. I take the white mushrooms and rinse them thoroughly under cold water to remove all traces of dirt and debris. Wild mushrooms often have sand and pine needles on their caps – without a thorough wash they will leave sediment in the marinade.
Now I cut the white mushrooms into medium cubes – this size is convenient for serving and cooks through evenly.
I transfer the cut white mushrooms into a deep pot and add two cups of water to them – the first boil is needed to remove the forest microflora and bitterness.
I put the pot of mushrooms over medium heat and, stirring occasionally, bring it to the boil. Then I boil the mushrooms for 5 minutes. I do not forget to skim off the foam that appears – it holds the ballast substances and forest debris.
Now I drain the mushrooms in a colander and rinse them well under cold water – rinsing removes the remaining foam and any slime from the surface of the mushrooms.
I return the mushrooms back to the pot – now without the first water, which was "dirty" with forest particles.
I pour in water so that it covers the mushrooms by about 1 centimetre. This water will be enough for the marinade – the leftover will also go into the jar.
I put the pot over medium heat and bring it to the boil. After it boils, I cook the mushrooms for 20 minutes, skimming off the foam as it appears from time to time. A long simmer is the key to the safety of a mushroom preserve.
I add the salt and sugar – right now, after the mushrooms have been thoroughly boiled. Salt added earlier would slow down the release of bitterness and foam.
I add the black peppercorns and clove buds, then mix everything well. I cover the pot with a lid and simmer the contents for another 10 minutes – the spices should open up in the hot liquid.
I add 2 tablespoons of vinegar to the pot and mix everything well. After that I cover with the lid and let it simmer for another 5 minutes – the vinegar goes in right at the end so that the acid does not boil away during the long cooking.
I fill a jar that has been sterilised in advance with our mushrooms, then top up with marinade right to the very top and close the jar with a sterilised lid – the minimum air layer means maximum keeping quality.
I turn the jar over and leave it in that position until it has cooled completely – this sterilises the lid and checks the tightness of the seal. If nothing leaks out from under the rim, the seal holds.Marinated white mushrooms without sterilisation for winter are ready. You can serve them as a standalone appetiser with green onion and vegetable oil, or use them in salads and vinaigrettes.
Tips
- 1
THE DOUBLE BOIL – the "secret" against cloudiness. With a single boil, the mushrooms will leave sediment and cloudiness in the jar, as the forest particles and foam stay with the product. The first boil of 5 minutes + a rinse + a second boil of 20 minutes in fresh water give a clear marinade with no sediment.
- 2
VINEGAR AT THE END – the "secret" to the strength of the preservative. Vinegar added to a boiling marinade for 30+ minutes evaporates. Adding it 5 minutes before the end keeps all the acetic acid, which works on the preservation. The same trick works in crunchy marinated pattypan squash for winter without sterilisation.
- 3
CLOVES BEFORE THE VINEGAR – the "secret" to aroma. Cloves added to a cold marinade do not release their aroma. Added to the boiling liquid 10 minutes before the vinegar, they open up all their essential oils, and the marinade takes on that characteristic classic mushroom aroma.
- 4
FLIPPING THE JAR – the "secret" to checking the seal. If there are any leaks from under the lid after flipping, the seal is not reliable and the jar needs to be re-sealed. If it is dry, the preserve will survive the winter without any problems. The same principle is used in quick marinated champignons for winter without sterilisation.
Video
FAQ
What mushrooms can I use instead of porcini? +
Substitutes: aspen mushrooms (720 g – bright red caps in the jar, premium in appearance), birch mushrooms (720 g – more tender than porcini, but a similar texture), slippery jacks (720 g – they need extra cleaning to remove the slimy film), honey mushrooms (720 g – smaller, but with the classic mushroom flavour). For a mixed preserve you can combine different types in one jar. Do not use: milk mushrooms, woolly milkcaps or russulas without soaking them first – they are bitter. Freshly picked autumn porcini are the "star" option, with an aroma beyond words.
How long do marinated white mushrooms without sterilisation keep? +
In a cool pantry (8–15°C) – up to 1 year without loss of quality. In an ordinary kitchen cupboard at room temperature – up to 8–9 months. After the jar is opened – 5–7 days in the fridge under a lid, ideally with a layer of vegetable oil poured on top to protect from air. Signs of spoilage: a bulging lid, a cloudy marinade with fermentation bubbles, a film on the surface, a sour or rotten smell – I throw such a jar out without regret. Pay particular attention to botulism: at the slightest doubt, I do not open the jar.
Can I replace the 9% vinegar with another? +
Yes, in equivalent proportions. Substitutes: apple 6% (3 tablespoons – milder, with a fruity note), white wine 6% (3 tablespoons – neutral), vinegar essence 70% (1/4 tsp = 2 tbsp of 9% – compact). Do not use: balsamic (dark, it will change the colour of the mushrooms), rice 4% (too weak for reliable preservation). Fresh lemon juice is not suitable either – it does not have the acid concentration needed for long storage. For the "classic" version – ordinary table 9% vinegar.
What do you serve marinated white mushrooms with? +
A versatile appetiser. The classic – with boiled potatoes drizzled with butter and sprinkled with herbs. With green onion and vegetable oil – a simple cold appetiser. With meat: with shashlik, with fried pork, braised beef, home-made dumplings. In salads: "Vinaigrette", a "Mushroom" salad with egg and green onion. With drinks: vodka as a cold snack, dark beer. For the festive table: on a separate plate with herbs and lemon. With freshly dug new potatoes and sour cream is the best pairing for that forest mushroom flavour.
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