Pickled mushrooms

Pickled mushrooms

Grzyby marynowane

Borsch, Vodka and Tears
600 g
Bonnie Savage

Pickled mushrooms always find their way onto a zakąski platter in the restaurant. They are very tart and serve as a foil to the rich cured meats, cheeses and salads. In Poland they are sometimes made with tinned mushrooms, but I prefer to use fresh. When they are first cooked, the vinegar has not had time to fully penetrate the mushrooms so that under the cap the umami rich mushroom flavour is temporarily trapped. Eating them at this stage is a sneaky delight, like eating cake batter. You can make them and store them in an airtight container. Alternatively, they can be stored in sterilised jars and will keep for a very long time on the shelf.


Quantity Ingredient
4 large french shallots, peeled and sliced lengthwise
1 carrot, peeled and sliced into rounds
2 bay leaves
1 teaspoon brown mustard seeds
1 teaspoon allspice berries
1 teaspoon black peppercorns
500ml white vinegar
1 1/2 teaspoons salt
2 teaspoons white sugar
500g button mushrooms, wiped over with a clean damp cloth


  1. Place all of the ingredients, except the mushrooms, in a medium saucepan with 250 ml water. Bring to a boil, then reduce the heat and allow to simmer for 2 minutes. Add the mushrooms and bring back to the boil, stirring occasionally. Reduce the heat to low and simmer for a further 8 minutes, or until the mushrooms are just cooked through.
  2. If you want to store the mushrooms as preserves, strain and reserve the liquid, then pack the mushrooms and vegetables into sterilised airtight jars — you will need the jars to have a combined volume of 1 litre. Pour the hot liquid over the mushrooms to fill each jar and screw the lids on tight. They should keep this way for a year or more.
  3. If using straight away, allow the mushrooms to cool in the liquid, and transfer everything to a non-reactive bowl. Cover with plastic wrap and put in the refrigerator for 30 minutes. The mushrooms can be stored in the refrigerator for up to 3 months.
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