Hearty and meaty boletus. Perfect autumn dish for the whole family. Crystal clear marinade and juicy, delicious mushrooms, one to one.
- Butter mushrooms – 800 g
- Salt – 25 g
- Sugar – 10 g
- Vinegar – 35 ml
- Oak leaf – 1 pc
Mushrooms clean and place in water with vinegar, wash and fold in a colander. Boil water, add salt and vinegar, boil the mushrooms for 10 minutes over medium heat.
Tip: Do not store mushrooms in a plastic bag – they quickly moldy. Do not marinate with mushrooms of different kinds – some seethe, others – are raw.
Drain the marinade first, pour the mushrooms in cold water and simmer until fully cooked. During the second cooking salt and vinegar are added. Prepared mushrooms in a colander fold, went to excess fluid.
Tip: completely cooked mushrooms settle to the bottom. If leg crunches, mushrooms boil for another 10-15 minutes.
Marinade. In a saucepan pour the water, salt and sugar. After boiling, add the vinegar and remove from heat.
At the bottom of a sterilized jars lay oak leaf, mushrooms, before reaching the top of the banks 3-4 cm. Pour the marinade, cover and pasteurized in a saucepan with water 15 minutes. Bank of dry paper towel and tightly roll up the cover.
Tip: The shelf life of the closed pickled mushrooms – 1 year.
Marinated mushrooms with onions and serve with vegetable oil.