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Gogol's Marinated Mushrooms

This recipe from Black Sea by Caroline Eden was inspired by the "Turkish-style" mushrooms described in Gogol's Old World Landowners.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Ukranian
Servings 1 Jar

Ingredients
  

For the Marinade

  • 1 tsp fennel seeds
  • 1 tsp yellow mustard seeds
  • 1/2 cup cider vinegar
  • 10 tbsp water
  • 1 bay leaf
  • 1 tbsp brown sugar
  • 1 tsp dried thyme (or 1 tsp fresh thyme)
  • 1/4 tsp salt
  • 1 garlic clove, thinly sliced
  • 5 black peppercorns

For the Mushrooms

  • 7 oz chestnut mushrooms, cleaned and quartered, stems left on
  • 1 tbsp sunflower oil
  • chopped parsley or dill, to garnish
  • salt

Instructions
 

  • Toast the fennel and mustard seeds in a medium pan until fragrant and popping, then remove from the heat. Add the rest of the marinade ingredients, then bring to a boil. Remove from the heat and set aside to cool.
  • Bring a large pan of salted water to a boil and add the mushrooms. Broil for about 5 minutes until cooked, but still firm. Drain and leave to cool, then mix through the sunflower oil.
  • Once everything is cool, combine the mushrooms and marinade in a large bowl and leave overnight. Then pour everything into a sterilized jar. To serve, drain the mushrooms and serve, sprinkled with herbs. They will keep in the fridge for up to 2 weeks, but the oil will solidfy, so bring to room temperature before serving.
Keyword dill, mushrooms, parsley, vinegar