Pickled mushrooms, honey mushrooms, chanterelles – all this can be bought in any supermarket and not waste time. But with porcini mushrooms it will not work that way – it is not so easy to get a delicacy. Therefore, we have to experiment on our own.
Ingredients
- Porcini mushrooms - 1 kg
- Salt - 20 g
- Sugar - 10 g
- Bay leaf - 2 pieces
- Carnation - 2 pieces
- Black Pepper (with peas) – 1 pinch
- Allspice (with peas) – 1 pinch
- Pink Pepper (with peas) – 1 pinch
- Vinegar (9%) – 50 ml
Step-by-step cooking recipe
Sort, rinse, peel and cut the porcini mushrooms into medium-sized slices. Leave the legs only if they are dense and elastic enough.
Boil the mushrooms in boiling water for about 20 minutes, removing the foam.
Immediately transfer them to cold water with ice to cool quickly. Drain the water when the mushrooms are cool.
Mix another 0.5 liters of water, salt and sugar, add bay leaves, cloves and pepper. Bring the marinade to a boil and cook for about 10 minutes.
Add the vinegar, stir and immediately add the mushrooms to the boiling marinade.
Boil for another 10-15 minutes, transfer to a hermetically sealed container or jars, and let it brew at least overnight. And ideally - 2-3 days.
