How to make
The mushroom pickle with wine can be canned for winter, but if you make a smaller amount with half of the products, it can be consumed immediately or stored in the refrigerator for up to several days.
I sterilize 2.2 lb (1 kg) of mushrooms in jars and that way I always have this wonderful mushroom pickle on hands as an unique appetizer, as an addition to salads or even meat dishes or sauces.
If red wine is used, the taste becomes stronger and the mushrooms are colored - it turns out interesting. But if you are doing it for the first time, it is better to use white wine for a softer and more delicate aroma and saturation and then try the more intense one.
The wine, vinegar and water are mixed in a pot and put on the stove to boil for 10 minutes. Then add the garlic cloves, cloves and bay leaves to the liquid - leave them to boil for another 8 minutes.
The mushrooms are cleaned and cut, if they're too large. Pour them in the wine liquid and blanch them for 8-10 minutes (if consumed directly, the time may be slightly increased, so that they can soften).
Take them out with a slotted spoon or pour them directly into a large strainer. Arrange them on a clean kitchen towel in one layer and leave them to dry and cool.
Attention! If the mushrooms are made with red wine, it's best to arrange them on layers of kitchen paper, so that they don't stain the fabric of the towel.
Now they can be served immediately, sprinkled with plenty of olive oil, or if the quantity is more, pour some of it in jars.
For this you will need 4 jars of 6.7 fl oz (200 ml), sterilized in advance. Pour a little olive oil on the bottom, add peppercorns and fill them with the pickled mushrooms. Pour more olive oil on top to fill the jars.
Close the jars well and wrap them in a gauze. Put them in a pressure cooker and cover them with water. Boil them for 25 minutes and leave the marinated mushrooms to cool completely in the pot.
The mushroom pickle can be stored in a dark and cool place for a long time.
These are great and very tasty pickled mushrooms with wine.
