I'm back to my old tricks--pickling and marinating vegetables. This time, I'm trying a recipe for pickled mushrooms from Anne Volokh's The Art of Russian Cuisine. I've been looking for a good recipe for Russian-style pickled mushrooms for ages, but I've never found one that was really satisfying (this attempt is the closest I've gotten).Volokh's recipe is different from my past attempts because it doesn't call for any liquid or vinegar--just mushrooms, aromatics (garlic, dill) and salt. You weigh down the mushrooms with something heavy (like my big bottle, above). The mushrooms release liquid, which becomes the brine. They're properly pickled in 10 to 14 days. Stay tuned for an update.
From the archives: A recipe for marinated mushrooms from Anya von Bremzen's Please to the Table
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4 comments:
Can't wait to see how they will turn out! LOVE mushrooms! Mainly because of the great childhood memories they bring :)
Maya--I love pickled mushrooms, but I've never had much luck making them at home. Maybe this time.
Interesting. Fingers crossed that these will be the ones you're looking for!
Such a fantastic technique! I would love to have you share this on http://www.foodista.com. You can add a mushroom recipe or simply add a widget and our readers can find your blog. Very cool post!
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