John Myers
Sweet and Sour Porcini Mushrooms
The perfect sweet and sour porcini mushrooms recipe with a picture and simple step-by-step instructions.
for 6 smaller glasses
- 1 kg Very small porcini mushrooms
- 1,3 l Water
- 60 ml Vinegar essence 25%
- 2 tsp Salt
- 4 tsp Sugar
- 1 tsp White peppercorns
- 2 Smaller bay leaves
- 4 Toes Garlic
- 2 tsp Fennel seeds
- Clean the mushrooms and cut into quarters or slices. Put the water in a large saucepan and mix with the vinegar essence and the spices. Add the mushrooms and let everything simmer over low heat for 12-15 minutes.
- Fill the mushrooms into the prepared jars (about 3/4 full) and fill them with the boiling-hot stock to the brim and close with screw lids.
- The jars must now be sterilized for another 30 minutes at approx. 95 ° C: Line the bottom of a large saucepan with wooden sticks or clamps and put the jars inside, pour water up to the edge of the jars. Close the pot with the lid, heat to the boiling point and hold the temperature and do not open during the 30 minutes. Then let the glasses cool in the saucepan.
- The mushrooms stay nice and firm and have a very slightly sour-spicy taste.
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