← All recipes

🍽️ Balsamicum Pickled Mushrooms

348 kcal · 30 min · 4 servings

Balsamicum Pickled Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with water and bring it to a boil.
  2. 2. Place the empty jars in the boiling water and let them sterilize for ten minutes.
  3. 3. Carefully remove the jars from the water.
  4. 4. Place the jars upside down on clean kitchen towels to let them cool.
  5. 5. Clean the mushrooms thoroughly.
  6. 6. Cut off the tough stem ends.
  7. 7. Halve the mushrooms if they are large, or leave them whole.
  8. 8. Peel the garlic cloves.
  9. 9. Wash the rosemary and shake it dry.
  10. 10. Pluck the needles from the rosemary sprig.
  11. 11. Add 400 milliliters of water, the garlic, the vinegar, the salt, and the olive oil to a pot.
  12. 12. Bring the mixture in the pot to a boil.
  13. 13. Add the prepared mushrooms to the boiling liquid.
  14. 14. Cover the pot and let the mushrooms simmer for about three minutes.
  15. 15. Stir the mushrooms occasionally while they cook.
  16. 16. Lift the mushrooms out of the broth with a slotted spoon.
  17. 17. Fill the jars with the mushrooms.
  18. 18. Add the rosemary needles and the bay leaves to the jars.
  19. 19. Bring the remaining broth in the pot to a boil again.
  20. 20. Pour the hot broth over the mushrooms in the jars.
  21. 21. Seal the jars tightly.
  22. 22. Let the pickled mushrooms infuse for at least two days.

Nutrition per serving