What a holiday without pickled mushrooms? This delicious snack is very popular among housewives. And in order for it to be really tasty, you need to cook it yourself. So, I am sharing a recipe for pickled oyster mushrooms for the New Year's table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Oyster mushrooms today can be purchased all year round in any supermarket. I propose to take advantage of this and prepare a delicious snack for the festive New Year's table. This is a very tasty and popular food, and there are many ways to prepare it. At home, they make express recipes: in Korean, with garlic marinade, they are harvested for the winter - it depends on taste and preferences. The main thing is to guess with the proportions and know the proven recipe.
In this review, I will tell you a recipe for delicious, crunchy, so appetizing pickled oyster mushrooms. They are prepared in a day, they turn out to be spicy, and are suitable for strong alcohol. I advise only to adhere to the proposed recipe with accuracy. And then you will get a dish that successfully competes with pickled milk mushrooms or rustic pickles. By the way, you can prepare them in advance, for example, a day in advance, than free yourself from the hassle on the eve of the celebration.
It should be noted that oyster mushrooms themselves are a valuable product. They contain a large healthy vitamin and mineral composition, and they also have a wonderful taste. It's almost hard to spoil them. Since here the main role is played exclusively by our taste preferences, on which we should rely on when creating this dish.
- Caloric content per 100 g - 23 kcal.
- Servings - 2
- Cooking time - 30 minutes for cooking, a day for pickling
Ingredients:
- Oyster mushrooms - 500 g
- Garlic - 1 clove
- Table vinegar - 3 tablespoons
- Bay leaf - 2 pcs.
- Allspice peas - 3-4 pcs.
- Salt - 0.5 tsp
- Sugar - a pinch
How to pickle oyster mushrooms
1. Rinse the mushrooms with running water. For convenience, divide them for each mushroom, while cutting off the lower parts of the legs, because they are usually dirty. Place them in a saucepan.
2. Add to oyster mushrooms bay leaf, which break into pieces, allspice peas, salt and a pinch of sugar. Peel the garlic and pass through a press.
3. Pour hot boiled drinking water over the oyster mushrooms so that it only covers them. Pour in the vinegar and mix well. Leave the mushrooms under the lid to infuse until the liquid has completely cooled.
4. Then, for easy storage, transfer the mushrooms to a glass jar and fill with the brine in which they were located. Add another 1 tsp. vinegar, close them tightly and store in the refrigerator for 24 hours. Then you can serve them to the table with fresh onions and vegetable oil or use them to make salads.
See also a video recipe on how to cook pickled oyster mushrooms.
