Marinated mushrooms
[1][2] Marination, including mushrooms, is achieved by pouring a solution of hot vinegar, which is a faster method of preservation, providing better control over texture and salt content, but with a less rich flavor than fermentation-based pickling.
[3] Suitable mushrooms for marinating include boletus, delicious milk cap, suillus, leccinum, honey fungus, tricholoma, agaricus, and girolle, preferably small, young, and firm ones.
In retail, marinated mushrooms such as agaricus, girolle, bay bolete, slippery jack, boletus and delicious milk cap are available, produced by various manufacturers.
The tradition of preserving mushrooms through marinating, drying, and pickling has long been practiced in the kitchens of many cultures: European, Asian, and Latin American.
[16] Marinating mushrooms in vinegar is characteristic of many national cuisines, such as Russian, Belarusian,[17] Estonian,[18] and Jewish (both Ashkenazi and Sephardic).
[24] The popularizer of mushroom marinating in contemporary Swedish cuisine is chef Per Morberg, who recommends serving them with game, pork, and roast beef.
[32] Mikołaj Rej in Żywot człowieka poczciwego [pl] wrote about drying and salting mushrooms as methods of preserving them, but did not mention marinating in vinegar, even though in the same paragraph he described the preparation of pickled beets and fennel.
[42] The English book The Accomplished Housekeeper, and Universal Cook by T. Williams, published in 1797, contained numerous examples of using marinated mushrooms in the kitchen.
[31] During the same period in Poland, in the translated and adapted French book Kucharz doskonały [pl] by Wojciech Wielądko from 1783, there was no recipe for marinating mushrooms or any mention of them.
[45] The recipe also included a brochure translated from German "О грибах, употребляемых в пищу" from 1834, which proposed pepper, bay leaves, mustard, and cloves as spices for marinating mushrooms.
[46] Marinating forest mushrooms, specifically ceps, was also suggested in the German work Neues auf Erfahrung gegründetes leichtfaßliches Kochbuch für jede Haushaltung by M. A. Salzmann from 1835.
[48] This dish was also mentioned in the Soviet encyclopedia "Краткая энциклопедия домашнего хозяйства" (Moscow, 1960)[2] and in the commodity dictionary "Товарный словарь" (vol.
[50] In Mikhail Bulgakov's novel The Master and Margarita, Behemoth accompanies his vodka with marinated boletus while Woland converses with Stepan Likhodeev in the latter's bedroom at Sadovaya 302a.
In the same novel, Arkady Apollonovich Sempleyarov, the chairman of the Acoustic Committee of Moscow theaters, is eventually transferred to the position of manager of a forest produce collection point in Bryansk, causing the residents of Moscow to now eat salted mushrooms and marinated boletus, they cannot praise them enough and are enthusiastic about the fact that Arkady Apollonovich changed his job.
[51] In Olga Tokarczuk's short story Przetwory from the collection Opowiadania bizarne [pl] (2018), a fifty-year-old unemployed man sustains himself on preserves prepared by his mother before her death.
