Russian Style Marinated Mushrooms Food
MARINATED MUSHROOMS
Steps:
- Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
RUSSIAN MUSHROOM SALAD
A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.
Provided by OOB
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g
RUSSIAN STYLE MARINATED MUSHROOMS
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.
Provided by Sarah Chana
Categories Vegetable
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 74.9, Fat 7, SaturatedFat 1, Sodium 439.3, Carbohydrate 2.2, Fiber 0.6, Sugar 0.9, Protein 1.8
10 TRADITIONAL RUSSIAN APPETIZERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian recipe in 30 minutes or less!
Nutrition Facts :
MARINATED MUSHROOMS FOR ANTIPASTO
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Provided by Rita
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
- Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g
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- Clean the mushrooms and cut the bigger mushrooms in half or into quarters. Prep all the vegetables (onions, carrot, bell pepper and garlic).
- In a large deep skillet, dutch oven or pot, place the mushrooms, 2 cups water, all the vegetables and spices, except the vinegar and oil.
- Bring the water to a boil, then reduce the heat to a simmer and cook for 10-15 minutes. The mushrooms should be just cooked through, but still firm.
- Turn off the heat and pour in the vinegar and oil. You can eat the mushrooms right away, but they will have a lot more flavor if you let them marinate for 12-24 hours. Refrigerate when the mushrooms have cooled to room temperature. I usually transfer the mushrooms to 2 (32 oz) glass mason jars. Fill the jars to the top with the liquid that the mushrooms were cooked in. Discard excess liquid.
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- Place the garlic, vinegar, vegetable oil, cloves, water, black/red pepper, bay leaves, sugar and salt in a large saucepan, whisk and bring to a boil.
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- Boil the mushrooms in salted water for 5 minutes. Drain and let them cool in one layer on a paper towel or tea towel.
- Mix all the herbs and spices in a small bowl. Lay down a thin layer of pickling or kosher salt at the bottom of a crock or other non-reactive container, then lay down a layer of mushrooms. Sprinkle with some of the herbs and spices. Add a bit more salt. Keep layering like this until you have all the mushrooms in the crock. Finish with another layer of salt.
- Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place (no need to refrigerate) for 4 days. After the first day, check to see that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting.
- After 4 days, move the mushrooms and brine and spices to clean Mason jars and refrigerate. They will keep for several months.
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- Borsch / Borscht. This beet and cabbage red soup is a delicious belly warmer on Moscow’s colder days. It comes with or without meat, potato, herbs (usually dill) and a dollop of smetana, sour cream.
- Russian pancakes. Blini are Russia’s version of the thin French crêpe. They’re a staple food on most Russian menus, typically using buckwheat for savory fillings or white flour for sweet toppings.
- Russian salad. This hardly needs mentioning seeing as ‘Russian salad’ is one such dish that has spread internationally, and chances are you’ve tried a version in your home country.
- Smoked salmon or salted herring. Smoked, salted, and marinated river and saltwater fish feature widely in Russian food, and are expertly prepared to have a delicate and fresh flavor.
- Shashlik/Shashlyik. If semi-raw marinated fish doesn’t suit your tastes, these roasted meats and fish on skewers are hard not to like. As the name suggests, this dish is a form of shish kebab, although the Russian version is served with chunkier portions of lamb, beef, chicken or salmon, and served with an unleavened bread, Russian pickles and a sometimes spicy tomato sauce.
- Russian dumplings. What’s different about Russian dumplings (pelmeni) are the tasty herbs added to the packed meat fillings of lamb, pork, or beef and the thinness of the dough.
- Mini-pies. One of the most ubiquitous Russian foods are mini pies (pirozhki), which use similar fillings and herbs to dumplings. The difference is that they’re encased in pastry and either pan-fried or oven-baked.
- Honeycake. The intricate-looking cake medovik involves alternating ultra-thin layers of honey sponge cake with sweetened (sour) cream. The thin layers are built-up to form the cake, from anywhere between five and 15 layers, topped off with a sprinkling of crushed sponge or nuts and left overnight to soften and absorb the cream.
- Stroganoff. Another Russian dish that is served on dinner tables worldwide, eating stroganoff from its Russian source is everything you would expect. It’s tastier, smoother and creamier than you’ve ever had at home.
- Mushroom julienne. With a similar taste to stroganoff but without meat, this creamy mushroom dish is on almost every menu as a hot appetizer. Combining some of Russia’s ubiquitous ingredients and a hint of French obsession, this Russian food is made with thinly sliced mushrooms, cheese, sour cream and cream and broiled/grilled for a crusty top, served in a dainty metal dish or bread crust.
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