Mushroom picking is a much loved activity in Poland. Come mushroom season you will find that people head out with their baskets and collect as many as they can. Vendors will have fresh mushrooms piled high and the demand for their wares never reduces.
This is because the people in Poland love mushrooms. The one downside however is the weather. The long harsh winters mean that mushrooms are not available all year round. That however has not stopped everyone from eating them all year!
One favorite way to ensure that the supply of mushrooms does not dwindle in the winter months is by making Polish pickled mushrooms or Grzyby Marynowane. The Polish pickled mushroom recipe is really easy and quick. That is another reason why people pull out their preserve jars during the season.
There are a lot of different varieties of mushrooms that are available in Poland. The button mushroom from the USA is sold in the country but quite frankly most Polish people prefer to use the hand picked ones straight from the forest. Don’t have a chance to pick it yourself? Odds are you will find a source in the local markets easily. You can use both hand picked and store bought mushrooms for the Polish pickled mushroom recipe.
Pickled Mushrooms Polish Recipe – Grzyby Marynowane
Pickle The Mushrooms
Part I – Wash The Mushrooms
It is important to wash the mushrooms well. This is because mushrooms carry a lot of grit in them. If the mushrooms are large, cut them into smaller pieces.
Part II – Cook The Mushrooms Till Soft
Place the mushrooms in a pot and cover it with 2 cups of cold water. Add in 2 ½ tbsps. of salt. Cook the mushrooms till they are soft. This usually takes around 20 minutes.
Part III – Peel And Slice An Onion
Part IV – Drain The Mushrooms
Remove the mushrooms from the flame and drain the water. Place the mushrooms in a clean jar and add in the sliced onion. Note that the onion is optional. Many people prefer to add it because it gives the mushrooms a lovely taste.
Part V – Mix The Ingredients For The Pickling Solution
In a pot, mix 1 cup of water with ½ tsp of salt, ½ tsp of sugar, ⅓ cup of vinegar. 3 allspice berries and 3 bay leaves. Boil the mixture.
Part VI – Pour The Mixture Into The Jar
Pour the mixture into the jar and twist the cap off the jar immediately.
Pasteurize The Jar
Part I – Place A Dishcloth At The Bottom Of The Pot
Part II – Put The Jar Into The Pot
The key thing to remember when pasteurizing multiple jars simultaneously is that the jars cannot touch each other. They should not touch the sides of the pot either. This means that you need to gauge the size of the pot you need. You can also do this process with more than one pot.
Part III – Pour Water Into The Pot
Pour water into the pot. The water should cover ¾ of the jars. Note that the temperature of the water should match the temperature of the jars. If the jars are cold, the water should be cold too!
Part IV – Boil The Water
Boil the water in the pan with the jars in it for 20 minutes. Be careful when you do this. Keep the temperature low and let the water start to boil slowly. This will increase the temperature slowly rather than drastically. It is very important because a sudden increase in temperature can cause the jars to crack.
Ensure that the jars don’t move or touch each other in the process.
Part V – Carefully Take The Jars Out
Pull the jars out carefully. You can use oven mitts or a canning jar lifter to do so. Place them upside down while you wait for them to cool. If you want to make sure that the pasteurization process was done perfectly, you can cover the jars with a blanket. This will enhance the effect.
FAQs About Pickled Mushrooms
How Long Do Polish Pickled Mushrooms Keep?
Polish pickled mushrooms last for a long time. Generally people prepare them in the mushroom season and keep the bottles aside till winter. An untouched bottle will rarely go spoiled in the year. Once you open the bottle, you will need to consume it in under 10 days. Make sure to place it in the refrigerator when you have opened it.
What Mushrooms Work Best For The Polish Pickled Mushroom Recipe?
While store-bought mushrooms are great, Polish people prefer to use wild mushrooms. Many will even head out on a weekend to pick them up from the forest. In a pinch, you can also use the American button mushrooms. These will give you a slightly different texture when compared to the Polish ones.
Why Are Polish Mushrooms Called Forest Meat?
The Polish mushrooms that you find in the forest are very fleshy. They have a rich taste which many people compare to actual meat. This is why they earned the name forest meat.
What Can Pickled Polish Mushrooms Be Served With?
The Polish pickled mushrooms are very versatile. They can be served with a lot of different dishes. They go well as toppings in a salad or sandwich. People also use it as a topping on their toasts or as just a side for the main meal.
Pickled Mushrooms Polish Recipe - Grzyby Marynowane
- 10 oz (280g) of fresh mushrooms
- 2 ½ tbsps of salt + ½ tsp of salt
- ½ tsp of sugar
- ⅓ cup of vinegar
- 3 bay leaves
- 3 allspice berries
- ½ small onion (optionally)
Pickle The Mushrooms
- Wash the mushrooms then cut them into smaller chunks if they are big.
- Cover the mushrooms with 2 cups of cold water, add 2 ½ tbsps of salt, and cook until soft (for about 20 minutes).
- Peel and slice an onion.
- Drain the mushrooms, then place them in the clean jar. Add sliced onion.
- In a pot, mix 1 cup of water with ½ tsp of salt, sugar, vinegar, allspice berries, and bay leaves. Bring to a boil.
- Pour the mixture into the jar and twist it off immediately.
Pasteurize The Jar
- Put the dishcloth on the bottom of the pot.
- Put the jar into the pot. If you are pasteurizing more jars, remember that they cannot touch each other and the sides of the pot.
- Pour the water until it covers 3/4 of the jars. The temperature of the water should match the temperature of the jars. If they are cold, the water should be cold as well.
- Boil the water with jars for 20 minutes. Be sure that the temperature is not too high, jars can't jump or touch each other.
- Carefully take the jars out of the pot using oven mitts or a canning jar lifter.
- Put them upside down and wait until they cool off. If you want to make sure the pasteurization process went right, you may cover the jars with blankets to enhance the effect.
- The recipe will work well both for wild and store-bought mushrooms.
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Amount Per Serving: Calories: 137Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 18614mgCarbohydrates: 28gFiber: 10gSugar: 14gProtein: 4g
These data are indicative and calculated by Nutritionix