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🍽️ Marinated Forest Mushrooms

58 kcal · 30 min · 4 servings

Ingredients

• 1 l water
• 100 ml dry white wine
• 50 ml vinegar
• 4 bay leaves
• 1 tbsp mustard seeds
• 4 sprigs rosemary
• salt
• 1 pinch sugar
• 2 sprigs rosemary
• 2 stalks thyme
• 1 kg mixed wild mushrooms (as desired)

Instructions

1. 1. Preheat the oven to 130 degrees Celsius.
2. 2. Fill a deep baking tray with about one centimeter of warm water.
3. 3. Place the water bath on the lowest rack in the preheated oven.
4. 4. Bring all ingredients for the marinade to a boil in a pot.
5. 5. Finally, season the hot marinade to taste.
6. 6. Rinse the fresh herbs briefly under running water.
7. 7. Shake the herbs dry and strip the leaves from the stems.
8. 8. Clean the forest mushrooms thoroughly.
9. 9. Try to keep the mushrooms as whole as possible.
10. 10. Fill the jars with the mushrooms and herbs.
11. 11. Fill the jars to about three-quarters of their height.
12. 12. Pour the very hot marinade immediately over the mushrooms in the jars.
13. 13. Wipe the rims of the jars clean so they seal tightly.
14. 14. Seal the jars tightly immediately.
15. 15. Place the jars with some space between them on the hot baking tray in the oven.
16. 16. Wait until the liquid in the jars forms small bubbles (simmers).
17. 17. Start timing the processing time from this moment for about ten minutes.
18. 18. Let the jars cool down slowly in the oven after processing.
19. 19. Let the marinated mushrooms infuse for about one week before consuming.

Nutrition per serving

• kcal: 58
• Protein: 6 g · Fett/Fat: 1 g · Carbs: 1 g