Marinated honey fungus

Ingredients for 1 servings:

• n. B. Mushrooms (arm fungus), freshly collected
• 3 tbsp salt, coarse
• Pepper, whole, 1/3 tsp
• Allspice, whole, 1/3 tsp
• 4 bay leaves
• 100 ml vinegar
• 1 liter of water

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

according to dad’s recipe

For the marinade, bring all ingredients, from salt to water, to a boil and simmer for 2-3 minutes. Wash the honey mushrooms thoroughly, trimming any stalks to a maximum of 5-6 cm in length. Place them in salted water and bring to a boil. Cook for 20 minutes, stirring occasionally and removing any foam and any dirt. It’s best to use a large pot, as the honey mushrooms tend to rise to the surface when cooked. Drain the contents in a sieve and rinse well with cold water. Return the mushrooms to the clean pot and pour on the hot marinade. The mushrooms should be covered with a finger’s thickness of marinade. Bring the whole thing back to a boil and simmer for another 10 minutes. For preserving, I use simple glass jars with screw lids. First, rinse them thoroughly with dish soap, then fill them with boiling water and let them stand for at least 5 minutes. Place the screw lids in a bowl and pour boiling water over them and let them stand for at least 5 minutes. Then empty the jars and immediately fill with boiling honey fungus mixture using a ladle. Close the jars tightly and place them upside down, close together. Briefly check that there are no air bubbles – if any appear, the lid is leaking! Cover with a wool or quilt and allow to cool completely – this takes about 24 hours. The jars will then keep very well, for example in the cellar – until the next mushroom season. I recommend checking the jars regularly for the first 2-3 weeks to ensure the marinade doesn’t become cloudy – and even if it’s a shame, it’s better to throw them away, otherwise it’s too dangerous to eat the mushrooms. Marinated honey fungus is good in things like potato salads, or is also delicious as a simple mushroom salad (honey fungus, thin onion rings, and a little oil). First and foremost, I must mention that you have to be extremely careful with the mushrooms: first when identifying the exact type (if you’re not sure – it’s best to throw them away). Avoid picking mushrooms near busy roads, as they absorb a lot of pollutants. Wash them very carefully—even if it takes a lot of time. Monitor the finished jars carefully—the brew should be crystal clear. If you have the slightest doubt, don’t eat it; throw it away.