Marinated Mushrooms
A zakuski staple. Best made a day ahead.
Ingredients
- 32 oz fresh mushrooms — cremini, baby bella or button
- 1–2 onions, peeled and sliced
- 1 carrot, grated
- 1 bell pepper, finely chopped
- 4 cloves garlic, roughly chopped
- 1½ tablespoons salt
- 1½ tablespoons granulated sugar
- Ground black pepper, to taste
- ½ teaspoon ground coriander
- 1 teaspoon ground mustard
- ½ tablespoon whole black peppercorns
- ½–1 tablespoon mustard seeds
- 1–2 dry bay leaves
- ¼ cup distilled white vinegar
- ¼ cup oil — olive, sunflower or avocado
- Fresh herbs, optional — dill, parsley, rosemary, thyme
Instructions
Clean the mushrooms, halving or quartering the larger ones so they are all about the same size.
Prepare the onions, carrot, bell pepper and garlic.
Put the mushrooms in a large skillet with 2 cups water, the vegetables and all the spices — everything except the vinegar and oil.
Bring to a boil, then lower the heat and simmer 10–15 minutes, until the mushrooms are cooked but still firm.
Take off the heat and stir in the vinegar and oil.
Cool to room temperature, then pack into mason jars and top them up with the cooking liquid.
Refrigerate and leave 12–24 hours before serving.
Notes
Keeps about two weeks refrigerated. Scatter fresh herbs over just before serving.