Salads & starters
Salted mushrooms (sūdyti grybai)
Mushrooms preserved in a brine flavoured with garlic and dill, with a firm, crunchy texture. They are part of the Lithuanian autumn preserves and are eaten as a starter or on bread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Clean the mushrooms with a brush without washing them for long, and halve the larger ones.
- Bring the water to the boil with the coarse salt, peppercorns and cloves, then add the mushrooms and simmer for 10 minutes.
- Drain them and let them cool on a clean tea towel.
- In a sterilised jar, layer the mushrooms with sliced garlic, dill and bay leaves.
- Pour over the strained lukewarm brine until fully covered, close without tightening and store in a cool place.
- Leave to ferment for 3 weeks before tasting. Once opened, keep in the fridge and eat within a month.
Variations and tips
Quick version. For eating within 48 hours, reduce the salt in the brine to a third and keep it in the fridge.
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Lithuania
Lithuania
Lithuania
Lithuania
Lithuania
Lithuania
Lithuania
Lithuania
Original Ecomely recipe.