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To preserve mushrooms beyond the short collecting season and to elicit a special aroma from them, you can put them in vinegar or oil and enjoy them all year round.
If you have found too many mushrooms, you can easily pickle them and make them durable
What mushrooms can I pickle?
In principle, you can pickle all edible mushrooms in either vinegar or oil. Make sure the mushrooms are firm and pest-free, especially if you picked them yourself. Young mushrooms whose caps are still spherical are best suited.
If you are not a mushroom picker yourself, you can also use button mushrooms, oyster mushrooms and other types of mushrooms from the supermarket.
Recipe for mushrooms pickled in oil
Mushrooms in oil are popular antipasti, familiar to many from Mediterranean cuisine. They can be refined with a variety of flavors such as garlic or Mediterranean herbs and can be kept for several months.
- Clean 1 kg of mushrooms with a cloth or vegetable brush and cut larger specimens into pieces.
- Boil 1/2 l white wine vinegar and 1/4 l water and dissolve 1 tbsp salt in it.
- Cook the mushrooms in it for at least 5 minutes.
- Pour off the liquid and let the mushrooms dry on a hygienically clean cloth.
- Alternate adding a spoonful of mushrooms and a good dash of olive oil to sterile jars until full.
- Close the jars tightly and store in a cool, dark place for at least a month before trying the first mushrooms. The shelf life is half a year.
Recipe for pickled mushrooms
Pickled mushrooms are very popular in Eastern Europe. The vinegar brew gives them a pleasant, spicy-sour taste, which makes them good companions for cold dishes.
- Clean the mushrooms and cut into slices or pieces if necessary.
- Put plenty of salted water on and cook the prepared mushrooms in it for 5 minutes.
- Prepare a brew of 2 parts white wine vinegar and 1 part water, heat it up, dissolve some salt in it and add spices of your choice (e.g. peppercorns, mustard seeds, juniper berries, bay leaves).
- Put the drained mushrooms in the boiling vinegar broth for 5 minutes.
- Scoop them out with a slotted spoon and spread the mushrooms among sterile jars.
- Bring the broth back to the boil and fill the jars with the boiling hot liquid so that the mushrooms are completely covered.
- Seal the jars immediately, allow to cool and infuse in a cool, dark place for at least two weeks. The mushrooms can be kept for at least six months.
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself