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Pickled chanterelles

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Pickled chanterelles

Mushroom "Fox" contains 8 essential amino acids, vitamins a, B1, PP, trace elements (copper, zinc). It is believed that the use of this mushroom helps to improve vision, prevent eye inflammation, reduces dryness of the mucous membranes and skin, increases resistance to infectious diseases. (C) I Want to share a simple way to marinate these delicious and healthy mushrooms. Prepared this way, they can be stored in the refrigerator for about a month. Good spicy snack cheese dishes (fondue, raclette), as well as to potato and meat dishes.


Cooking time 20 minutes Number of servings3

Ingredients for Pickled chanterelles




Step-by-step instruction of cooking Pickled chanterelles


Step 1

Mushrooms wash cold water, dry.


Step 2

Large cut into 2 pieces in length;
small leave whole.


Step 3

From the lemon squeezing the juice using a manual juicer so that the juice is separately


Step 4

And the flesh is lemon - separately.

In the absence of such juicers, all this can be done manually with a knife.


Step 5

Boil in a pot of water (1.5 - 2 liters);
add about 1 tsp salt and lemon juice and boil mushrooms in the water for about 5 minutes after boiling;
mushrooms spread in a glass dish for marinating and pour the water


Step 6

Make the marinade:
boil the vinegar with the addition of water (100 ml. vinegar - 100 ml water).

I have a white "balsamic vinegar", but you can use any white vinegar.


Step 7

Add to the marinade onion and garlic (peeled and sliced into 2-4 pieces), lemon pulp and spices for pickling (Bay leaf, white and black pepper, grains of coriander, rosemary, thyme, fennel..).


Step 8

Add oil and salt to taste and paricipate about 5 minutes.


Step 9

Pour the boiling marinade on the mushrooms and tightly close.
When it is cold put in the refrigerator.
After a couple of days you can eat.
Bon appetit!