24-Hour Marinated Button Mushrooms

1. 1 Button mushrooms≈ $7.50 por kg 300 g
2. 2 Garlic≈ $10.00 por kg 4 g
3. 3 Sunflower oilpaquete 900 ml ≈ $3.50 40 ml
4. 4 Vinegar 9%paquete 500 ml ≈ $1.30 40 ml
5. 5 Salt 8 g
6. 6 Sugar 8 g
7. 7 Bay leaves al gusto
8. 8 Black peppercorns 2 g

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

1. Wipe the mushrooms with a damp cloth, leave small ones whole, and halve large ones.

2. Bring 300 ml water with 3 g salt to a boil in a saucepan, add the mushrooms, and cook for 5 minutes. Drain in a colander and let them drip dry.

3. For the marinade, bring 120 ml water with 5 g salt, 8 g sugar, the bay leaf, and pepper to a boil in a small saucepan. Remove from the heat and stir in 40 ml 9% vinegar⁴.

4. Pack the mushrooms into a 0,5 l jar, add sliced garlic², and pour in the marinade, then add 40 ml oil.

5. Cool at room temperature for 1 hour, cover with a lid, and refrigerate for 24 hours.

6. Store only in the refrigerator for no longer than 5 days, because the garlic² is sitting in oil.