Sunday, January 23, 2011
Marinated mushrooms for Canning
My mother was an excellent cook and one hors d'oeuvre she liked to serve, and my brother and I loved to devour, were her marinated mushrooms. She made them 1-2 weeks in advance so they would absorb all the wonderful flavors and not taste vinegary. I have multiplied her recipe for canning purposes. Processing information is from here
7 lbs. small, fresh mushrooms
1/2 C. lemon juice
2 1/2 C. white vinegar
2 C. olive oil
2 tsp. salt (optional)
4 garlic cloves, halved and crushed
parsley, 2-3 tsp. dried or 1 TB. fresh, chopped
1 bay leaf
2 peppercorns per jar
Wipe mushrooms and drop in boiling water with 1/2 C. of lemon juice. Boil and simmer for 5 minutes. Drain and rinse. Mix the vinegar, olive oil, salt, garlic and parsley in saucepan. Simmer 5 minutes. Place 2 peppercorns in each 1/2 pint jar. Fill jars with mushrooms. Carefully pour oil and vinegar mixture, stirring well each time, into each jar, placing one garlic piece in each jar as well. You may have to fish these out of the mixture, but I find the garlic seems to permeate the marinade if it is heated with the other ingredients. Remove air bubbles, wipe well to get all oil off, cap, seal and process in a boiling water bath for 20 minutes. Adjust for your altitude if necessary. Allow 1-2 weeks before tasting, if you can wait that long, and enjoy! Yields approximately nine 1/2 pint jars.
If you don't want to can them and prefer one smaller batch, here's her recipe.
1 lb. small, fresh mushrooms, wiped
Drop in water with juice of one lemon, boil and simmer 5 min.
Drain and rinse.
Put in saucepan 3/4 C. vinegar, 1/3 C olive oil, one crushed garlic clove, 1/2 bay leaf, parsley and 2 peppercorns.
Boil 5 min. and pour over mushrooms in bowl or jar. Cool and chill.