Sweet And Sour Wild Mushrooms


  • 1.1 pounds of wild mushrooms or mushrooms
  • 1 onion in cubes
  • 4 cloves of garlic
  • 1 tbsp dill
  • 1/4 cup of wine vinegar
  • 1 cup of water
  • 2 tbs of sweetener
  • 1 tbsp mustard grain
  • 1 bay leaf
  • 1 tbsp salt
  • 0.02 pounds of black pepper

Servings: 4 serving


Boil the chopped wild mushrooms in thick slices, together with the onion and garlic for about 10 minutes. Drain them until all the water is gone. Apart, in a pot, cook the vinegar, water, spices and sweetener. Select glass containers with metal lids, boil them in plenty of water with a tablespoon of vinegar for 15 minutes and dry them well. Place the mushrooms in layers and add the vinegar mixture that you prepared. The mushrooms last at least 2 months if they do not suffer temperature shocks, but they can also be eaten at the moment with toast, casabe or as an accompaniment to roasted meats.

Nutritional Summary

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