Mushrooms in vinegar | Merry
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Mushrooms in vinegar

White wine vinegar Merry

½ kg fresh, same-sized mushrooms
7.5 dl white wine vinegar
15 g salt
100 g grained black pepper
8-10 small pieces of mace (failing that, grated nutmeg)


• Start by flavouring the vinegar. Simmer in a pyroflam, stainless steel or enamel porcelain casserole together with the crushed grains of black pepper and the pieces of mace placed inside a gauze bag.

• When the vinegar starts to boil, put the fire out but leave the aromatic infusion in the vinegar for 2-3 hours.

• Passed this time, take the bag out of the vinegar, which will be cold.

• While the vinegar gets flavoured, clean the mushrooms and remove the stems (which you will use for other preparations such as mushrooms cream or mushrooms and ham cake).

• Strain and dry with a cloth the mushroom heads, put them in a pyroflam, stainless steel or enamel porcelain casserole, sprinkle with salt and cook on a high flame stirring often with a wood spoon until all the water has boiled away.

• Pour the vinegar inside the casserole over the mushrooms, bring it to the boil and simmer for 2-3 minutes.

• Put the mushrooms and the cooking vinegar inside the jars and wait until the jars and the contents are completely cold before sealing them.

Leave for 3 weeks minimum before consuming.


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