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Sunday, 5 May 2013


 Happy Birthday, Nicholas!
Do you remember visiting us for a week in Saskatoon?

All grown up!

Your talented mom always covers a table with appetizers whenever we visit so here’s a recipe I think your family might enjoy:

Savella Stechishin’s Pickled Mushrooms (Marinovani Hryby) :  an appetizer (zakuska).  They're also great as a side for perogies.

1 pound mushrooms (if you can’t get small ones, cut them in half)
1 small onion (one comment I got was there were too many onions)
½ to 2/3 cup vinegar (I used 2/3 cup but I think that’s too much)
½ cup water
5 pepper corns
½ Bay leaf
1 tsp salt
1 tsp sugar
1 tbsp cooking oil (optional:  I didn’t put it in and don’t see the point)

·        Combine vinegar,  ½ cup water, pepper, bay leaf, salt, and sugar.  Simmer for 10 minutes.  Strain and cool.
·        Cover mushrooms with 6 cups boiling water and 2 ½ teaspoons salt.  Cook for 15 minutes.

·        Drain and cool.
·        Slice the onion finely.

·        Put mushrooms and onions in a sealer.

·        Cover with cooled vinegar.  Refrigerate overnight and serve.