Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 pounds small mushrooms
- 4 cups boiling water
- 1 1/2 tablespoons salt
- Marinade:
- 1 3/4 cups water
- 15 peppercorns
- 2 bay leaves
- 2 1/2 tablespoons salt
- 3/4 cup sugar
- 3/4 cup vinegar
- =
Directions
1. Cut the mushroom stems off even with the caps.
2. Cook over medium heat in boiling water with salt until they sink to the bottom, about 10 to 15 minutes.
3. Remove mushroom caps; place in small sterilised jars.
4. Make marinade. Boil water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir until dissolved. Add vinegar, bring to boiling.
5. Pour hot marinade over mushroom caps. Close the jars. Keep refrigerated 2 or 3 days before serving.