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It felt like that scene in ratatouille when the food critic took a bite and remembered his childhood, except I was remembering all the Russian weddings I’ve been to. Russian wedding food typically includes marinated mushrooms.
These Marinated Mushrooms were just right; my Mama-in-laws recipe. My Dad was especially fond of them. He wasn’t very happy when he found out I took home the leftovers, but I assured him I’d whip up another batch.
If you are making marinated mushrooms for a party, double everything. Two pounds of mushrooms may seem like a lot raw, but remember they shrink.
Ingredients for Marinated Mushrooms:
2 lbs fresh mushrooms, quartered, halved or even whole if they are small.
16 cups water + 3 Tbsp vinegar
Marinade Ingredients:
1/2 cup white vinegar
2 tsp salt
1 tsp sugar
3 Garlic cloves, chopped
2-3 bay leaves
1/2 tsp freshly ground pepper
1 Red bell pepper, chopped
1 and 1/2 Tbsp dill weed (fresh, frozen or dry)
2 cups water
1/2 cup vegetable oil
How to Make Mushroom Marinade:
1. Make the marinade first (before rinsing mushrooms):
In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and dill. Simmer marinade for 5 minutes.
2. Add 2 cups water, bring to a boil and simmer another 5 minutes. Lastly, add oil and turn off the heat.
Prepping the Mushrooms and Assembly:
1. Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) – to prevent browning of mushrooms.
2. Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water. Stir, cover and cook 3 minutes.
3. Drain mushrooms and pour marinade over them.
4. Boil mixture another 2-3 minutes in the marinade. Finally cool to room temp and refrigerate overnight then enjoy!
Enjoy!!!
Marinated Mushrooms Recipe
Ingredients
- 2 lbs fresh mushrooms, quartered, halved or even whole if they are small.
- 16 cups water + 3 Tbsp vinegar
Marinade Ingredients:
- 1/2 cup white vinegar
- 2 tsp salt
- 1 tsp sugar
- 3 Garlic cloves, chopped
- 2-3 bay leaves
- 1/2 tsp freshly ground pepper
- 1 Red pepper, chopped
- 1 and 1/2 Tbsp dill weed, fresh, frozen or dry
- 2 cups water
- 1/2 cup vegetable oil
Instructions
Make the marinade first (before rinsing mushrooms):
- In a medium saucepan, combine vinegar, salt, sugar, garlic, bay leaves, ground black pepper, red pepper and dill. Simmer marinade for 5 minutes.
- Add 2 cups water, bring to a boil and simmer another 5 minutes. Lastly, add oil and turn off the heat.
Prepping the Mushrooms and Assembly:
- Boil 16 cups (4 quarts) Water with 3 Tbsp vinegar (or juice from 1 lemon) - to prevent browning of mushrooms.
- Rinse mushrooms (immediately after rinsing mushrooms, cut mushrooms into quarters, halves or even whole if they are small) and place in boiling water. Stir, cover and cook 3 minutes.
- Drain mushrooms and pour marinade over them. Boil another 2-3 minutes in the marinade.
- Cool to room temp and refrigerate overnight then enjoy!
Enjoy!!!
Notes
