Best Ever Marinated Champignon Mushrooms Recipe
Daily Value: 23%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||33µg||8%|
|Fatty acids, total monounsaturated||12g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This recipe is written exactly as my mom wrote it a long time ago. Make as little or as much as you like. It can be adjusted to even make a big batch just increase the ingredients as you go along.
1 pound of white mushrooms
2 sticks of butter or 1/2 tub of margerine
2 medium-sized onions
2 bay leaves
about 10 whole cloves
whole peppercorns or pickling peppercorns
1 teaspoon sugar
The white mushrooms starting from 1 pound and up are taken and washed and place in a dry pot. On top of the mushrooms place two sticks of butter (you'll use more if you have more mushrooms) or if using margerine - half a tub. Add some salt and pepper. Put on a tight fitting lid and saute for at least 20 minutes. Then drain the mushrooms in a sieve or colander. If you like you may drain them in a bowl. Afterwards place the bowl in the fridge and the butter or margerine will harden again. Then you can use it for cooking. Let the mushrooms drain. Meanwhile make a marinade. Cut up at least two onions into rings. Place in a pot and add 2 bay leaves, about 10 whole cloves, some whole black peppers or pickling peppers, vinegar (according to taste - you don't want the mushrooms to be too vinegary. You can use half water and half vinegar so it is tart but not overwhelming), some sugar and salt. Bring to a boil and take off of the heat. Put the mushrooms into jars, pour over the marinade and seal tightly. When cooled place in fridge. They keep up to a month best so they don't get too soggy. You can adjust this recipe so see how long it takes for your family and friends to eat the mushrooms because you can always make more.
Recipe DetailsServings: 4
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