Маринованные Опята — Russian Marinated Honey Mushrooms

Marinated mushrooms are the most distinctly Russian of all pickles. Every autumn in every Russian forest, people harvest opyata (honey mushrooms), ryzhiki (saffron milk caps), belye griby (porcini), or opening champignons, and put them up in jars. Through the winter, and especially through Great Lent, these preserved mushrooms appear on every zakuski plate. They provide umami and protein — both scarce during fasting — and they taste like the Russian forest in February.

If foraging is not an option (and for most of us it is not), cultivated mushrooms from the supermarket work perfectly. Mix white button, cremini, and oyster for a good balance.

NUTRITION (per 1/2 cup)

- Protein: ~3g
- Calories: ~50
- B vitamins, selenium, copper from the mushrooms
- Modest vitamin D if the mushrooms were UV-exposed

INGREDIENTS (fills one 1-liter jar)

- 1 kg (2 lbs) mixed mushrooms (honey, cremini, oyster, or button)
- 1 tbsp salt

For the marinade:
- 1.5 cups water
- 1/2 cup white vinegar (5% acidity)
- 1.5 tbsp sugar
- 1.5 tbsp kosher salt
- 5 black peppercorns
- 5 allspice berries
- 2 bay leaves
- 3 cloves
- 4 garlic cloves, whole
- 1 tsp mustard seeds
- 2 tbsp sunflower or olive oil

METHOD

1. Clean the mushrooms with a damp cloth — do not soak. Trim tough stems. Leave small mushrooms whole; halve or quarter larger ones.

2. Bring a large pot of salted water to a boil. Add the mushrooms and cook for 15 minutes, skimming any foam. Drain and rinse.

3. In a clean saucepan, combine all the marinade ingredients. Bring to a boil, stirring until salt and sugar dissolve.

4. Add the boiled mushrooms to the marinade. Simmer for 10 more minutes.

5. Pack into a clean jar. Pour the hot marinade over, covering the mushrooms completely. Drizzle the oil on top — it forms a seal that helps preserve flavor.

6. Cool to room temperature, seal, and refrigerate. Wait at least 3 days before eating. Best at 1 week. Keeps 2 months in the fridge.

HOW TO EAT

As zakuski (starter / appetizer):

- On a plate with sliced black bread, boiled potatoes, and pickled cucumbers
- Tossed with a simple vinaigrette and chopped onion
- Scattered over buckwheat kasha with a spoon of the marinade
- On the side of a bowl of shchi

Traditionally eaten in small portions — this is strong food — with a shot of vodka at non-fasting gatherings, or simply with tea during Lent.

NOTES

For a mushroom salad, roughly chop a cup of these with pickled onions, dill, and a tablespoon of oil from the jar. It is a complete zakuska.