Pickled Mushrooms

Name: Pickled Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1 lb white button mushrooms, cleaned; 1 cup water; 1/4 cup white vinegar; 2 tbsp sunflower oil; 4 garlic cloves, sliced; 1 tsp granulated sugar; 1 tsp kosher salt; 2 bay leaves; 1/2 tsp whole black peppercorns

Tender button mushrooms marinated in a garlic and herb pickling brine. Serve cold as a savory appetizer or snack.

25 minEasyServes 645 cal/serving

RussianAppetizerStovetopVeganVegetarianLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

1 lb white button mushrooms, cleaned
1 cup water
1/4 cup white vinegar
2 tbsp sunflower oil
4 garlic cloves, sliced
1 tsp granulated sugar
1 tsp kosher salt
2 bay leaves
1/2 tsp whole black peppercorns

Instructions

1

Combine 1 cup water, 1/4 cup white vinegar, 2 tbsp sunflower oil, 4 sliced garlic cloves, 1 tsp granulated sugar, 1 tsp kosher salt, 2 bay leaves, and 1/2 tsp whole black peppercorns in a saucepan over medium heat.
2

Bring the pickling brine to a simmer, stirring until the salt and sugar dissolve.
3

Add 1 lb cleaned white button mushrooms to the saucepan, reduce heat, and simmer gently for 8 minutes.
4

Remove from heat and allow the mixture to cool completely before chilling in the refrigerator.

Questions

How long does Pickled Mushrooms keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pickled Mushrooms?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Sbiten drink
Tuong Ot sauce
Champuz drink

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