Polish marinated mushrooms are a traditional delicacy enjoyed for their tangy, earthy flavor and the aromatic blend of spices used in their preparation. They are a versatile condiment that can elevate the taste of various meals, embodying a unique taste of Polish culinary heritage.
Most Popular Ways of Serving Marinated Mushrooms
- As a garnish on salads or charcuterie boards.
- Served alongside meats and sausages.
- As a flavorful addition to sandwiches and wraps.
- Simply enjoyed on their own as a tasty appetizer.
My Tips to Make Marinated Mushrooms
- Choose fresh, firm mushrooms for the best texture and flavor.
- Clean the mushrooms thoroughly to remove any dirt or debris.
- Allow the mushrooms to marinate for at least 24 hours for the flavors to meld and intensify.
The Most Popular Mushrooms for Marinating
- Button mushrooms
- Cremini mushrooms
- Porcini mushrooms
- Boletes
- Bay boletes
- Butter mushrooms
Spices for the Best Marinated Mushrooms
- Black peppercorns
- Bay leaves
- Allspice berries
- Fresh garlic
- Whole mustard seeds
Recommended recipes:
- SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
- OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
- POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
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Authentic Polish Marinated Mushrooms Recipe
Course: Recipe book4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
1 lb 1 (450g) fresh mushrooms, cleaned and halved if large
1 cup 1 (240ml) white vinegar
1/2 cup 1/2 (120ml) water
2 2 bay leaves
4 4 -5 allspice berries
1 teaspoon 1 black peppercorns
2 cloves 2 garlic, minced
1 teaspoon 1 salt
Optional: 1-2 tablespoons olive oil for a smoother texture
Directions
- Prepare the Mushrooms:
- Clean the mushrooms thoroughly and cut them in half if they are large.
- Cook the Mushrooms:
- In a large saucepan, combine the vinegar, water, bay leaves, allspice berries, peppercorns, garlic, and salt. Bring to a boil.
- Add the mushrooms and reduce the heat. Simmer for about 10 minutes until the mushrooms are tender but still firm.
- Marinate:
- Remove from heat and allow the mixture to cool to room temperature.
- Transfer the mushrooms and liquid to a glass jar or airtight container. Drizzle with olive oil if using.
- Seal the jar and refrigerate for at least 24 hours before serving, shaking occasionally to redistribute the spices.
Notes
- You can also marinate uncooked mushrooms. Place them into the jar and pour over with the cooked and still hot marinate.
- PASTEURIZATION: Position the lids on the jars, securely fasten the rings, and gently lower the jars back into the pot of boiling water. Ensure the jars are fully submerged; add more water if necessary. Allow the jars to boil for 10 minutes. Carefully transfer the jars onto a folded towel and let them cool for 12 hours. As they seal, you should hear a pinging sound emanating from them.
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FAQ
Can I use a different type of vinegar?
Yes, apple cider vinegar or red wine vinegar can be used for a different flavor profile.
Can I add other herbs or spices?
Absolutely, feel free to add fresh herbs like thyme or rosemary, or other spices like crushed red pepper for a spicier kick.
How long will marinated mushrooms last?
They can be stored in the refrigerator for up to 2 weeks. In case you want them to last longer use PASTEURIZATION method as describe in *Notes.
Can marinated mushrooms be frozen?
It’s not recommended as the texture may become mushy upon thawing.
Can I use dried mushrooms?
Fresh mushrooms are preferred for their texture, but if using dried, be sure to rehydrate them thoroughly before proceeding with the recipe.
2 comments
Do I cook them before pasteurizing or do I put them in raw, add the hot liquid and then pasteurize? This recipe is great!
Hi Angelica. Yes, the mushrooms should be simmered before pasteurizing. Simmer for about 10 minutes until the mushrooms are tender but still firm. Thank you and happy cooking, Jan