Marinated Moss Mushrooms with Carrots for Winter
Excellent and incredibly tasty - simple and fast! How nice it is in winter to open a jar of marinated mushrooms and enjoy a delicious appetizer. Marinated moss mushrooms perfectly complement potatoes, grilled meat, and any hearty dish.
Updated : 29 October, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Mushroom
500 milliliters
Water
1 tablespoon
Salt
1 tablespoon
Sugar
1 tablespoon
Vinegar
2
Laurel leaf
1
Carrot
1
Onion
5
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use store-bought or frozen mushrooms for this recipe.
Step 2
Cut off the stems (they become tough and tasteless when cooked). Remove any forest debris (grass, leaves, etc.) from the caps. Rinse the mushrooms thoroughly several times in cold water. Cut large caps into 2–4 pieces and leave the small ones whole - they look especially nice in jars!
Step 3
Place the mushrooms in a pot, pour in cold water, and bring to a boil. Once boiling, skim off the foam, reduce heat to medium, and cook the moss mushrooms for about 30-40 minutes.
Step 4
Meanwhile, prepare the marinade. Peel and wash the carrots, onions, and garlic.
Step 5
Cut the onion into thick rings, slice the carrot into thin rounds, and chop the garlic into small pieces.
Step 6
Pour cold water into a small pot or saucepan. Add the carrot and a bay leaf. Then add salt and sugar - you may add a bit more salt to taste. Bring the marinade to a boil.
Step 7
Add the onion rings and garlic to the boiling water. Cook everything over medium heat for about 5-10 minutes. At this stage, you can add a few black peppercorns and some cloves if desired.
Step 8
Remove the onion rings from the marinade. You can leave them in if you like, but they become soft during boiling and already give enough flavor and aroma to the brine.
Step 9
Drain the cooked mushrooms in a colander and rinse them under cold running water.
Step 10
Place the moss mushrooms into the pot with the marinade, boil everything together for about 5 minutes, then pour in vinegar and simmer for a few more seconds. Sterilize jars and lids in any convenient way. Pack the hot mushrooms with marinade into the jars and seal with sterile lids.
Step 11
Turn the jars upside down, wrap them in a warm towel or blanket, and leave at room temperature until fully cooled. Then store them in a cool place. I usually keep mine in the fridge on the lower shelf.