Home > Around The World > Russia > Soup and Starters > Marinated Mushrooms
Griby, marinovannye v tomatnom souse

Marinated Mushrooms
Griby, marinovannye v tomatnom souse

Every zakuska table should offer at least one mushroom dish. This recipe is well suited for the cultivated mushrooms one buys regularly, since the marinade lends great flavour to mild mushrooms. Although they may be eaten after only 12 hours in the refrigerator, these mushrooms taste best when allowed to soak for a full week. Any leftover marinade may be used as a rich dipping sauce for thick chunks of black bread.


4 lb (2 kg) button mushrooms, wiped and trimmed*
4 bay leaves
3 lb (1.6 kg) canned plum tomatoes, drained (reserve the juice) and chopped
pint (150 ml) olive oil
6 tablespoons freshly squeezed lemon juice
pint (150 ml) of the reserved juice from the tomatoes
pint (300 ml) red wine vinegar
6 tablespoons olive oil
3 large onions, sliced
1 teaspoons sugar
5 cloves garlic, crushed
teaspoon hot pepper sauce or cayenne
teaspoon thyme
teaspoon marjoram
Salt to taste
1 teaspoon freshly ground black pepper

*Larger mushrooms may be used if they are sliced, but they are not as nice for the zakuska table.


Serves: 12


Heat the ¼ pint (300 ml) olive oil in a large frying pan. Add the mushrooms (in batches, if necessary) and sauté them until just tender, before they begin to shrink. Transfer them to a large bowl and toss with the lemon juice.

Add the 6 tablespoons olive oil to the frying pan. Sauté the sliced onions and garlic until soft, but not browned. Add the herbs and pepper; sauté a minute more. Stir in the tomatoes, then add the juice, vinegar, sugar and hot pepper sauce or cayenne. Simmer, covered, for 25 minutes.

Pour the sauce over the mushrooms and season with salt to taste. Add more black pepper, if desired. Let the mushrooms cool to room temperature and then chill them, covered, for at least 12 hours, or up to 10 days in the refrigerator. Bring to room temperature before serving.

Related food category: