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Vegan Central & Eastern European Recipes
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Russian Style Marinated Mushrooms
From: Sarah

Always a winner, this recipe is adapted from one given to me by my friends, Ariella and Chana, both natives of Leningrad/St. Petersburg. They store well in the refrigerator for about two weeks.

SERVES 16

  • 2-3 lbs fresh mushrooms
  • 1/2 cup vinegar (white, red wine, or rice)
  • 1/2 cup olive oil
  • 5-6 fresh garlic cloves, sliced
  • 1 tablespoon salt
  • dill (fresh or dried (fresh is best)
  • 1 dash allspice or a few cloves whole allspice

Wash mushrooms and cut into halves or thick slices (or leave whole).

Cover with water and boil at least 30 minutes.

Drain, reserving 1 cup cooking water.

Add everything else to the reserved cooking water, pour back on top of mushrooms, and bring to a boil again.

Cook about 5 minutes more.

Cool and refrigerate.